Mbuzi (goat) stew is a popular dish across East Africa, however it is an energy intensive dish as the tough meat usually needs to be boiled for over an hour to soften it.

This recipe combines many of Agnes from Jikoni Magic's top energy-saving tips:
1. Use an Electric Pressure Cooker (EPC) to reduce boiling time, automatically control the heat level and keep heat inside the pot with insulation.
2. Avoid frying in an EPC as this requires full power constantly.
3. Only depressurise once, as each time you open the lid to check or add ingredients, energy escapes as steam.
4. Depressurise naturally so you can keep cooking 'for free' for an additional 10-15 mins at the end of the pressure cooking step.
5. Cut all the ingredients finely so the heat penetrates faster.

We measured the electricity used to cook this dish and we only used 1/8 of a unit. In contrast using a hotplate and frying coarsly chopped onions/meat would easily use one whole unit!