Rebecca Celestine has lived in Lappa, a small village in Muya LGA, Niger state, all her life. Like most rural communities in Africa, the majority of people from Lappa are farmers who depend on subsistence agriculture as a means of livelihood. They get their food from the farm and also fetch firewood from the farm to cook the food at home. Everything is available at their fingertips.
For someone who is used to a free source of firewood in her village, having to pay for it in Abuja is not exactly the adjustment she was hoping to make, but she is glad she doesn’t have to break the bank for it anyway.“Using firewood is very cheap. A small bundle goes for just N200, and you can use it for 2 days. If you compare it with the cost of gas, it’s more than a cheap bargain,” Rebecca said.
“Currently, Africa’s per capita carbon emissions amount to less than 2% of the average in developed countries. But Africa is not only the least carbon emitter. It also hosts the world’s second-largest green lungs: the Congo Basin Forest absorbs 4% of global carbon emissions every year, which more than offsets the whole African continent’s annual emissions. This means that Africa is a net carbon sink at the global level.
“The current focus on climate mitigation – basically on cutting carbon emissions – does not fit the African context, where the focus should instead be on adaptation and the linkages between climate, development, and security,” Delapalme continued. According to Delapalme, climate conversations in Africa must be humanised to prevent low-level debates and commitments.
However, more often than not, Rebecca finds herself resorting to old ways to cook. When I ask her if she is not bothered about the long-term effect of the smoke she inhales on her body, she ponders on the question, weighing her choices between frequent future visits to the doctor and a clean lung. After a long internal debate, she chooses her lungs but whispers off record saying “food cooked with firewood tastes better.
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