Electric Enjera Cooker (Mogogo) Efficiency

We present results from a finite element heat balance model for an electric enjera (traditional Eritrean/Ethiopian bread) cooker, and compare its predictions with controlled cooking experiments. Enjera cooker efficiency is analyzed and the major factors affecting the energy intensity and efficiency of enjera production are presented. The greatest energy savings is attained by using enjera batter with a low water content (a savings method in widespread use in the Eritrean Highlands) and a cooking style that produces moist, thick to medium thick enjera. Major improvements in efficiency are also predicted if cooking plate thermal conductivity is improved. Modeling predicts that most of the efficiency improvements can be obtained by simply using modified clays of higher conductivity, rather than changing to metal cooking plates. The modeling in combination with the experimental results aid in formulating a series of actions to aid in the promotion and development of improved enjera cooking efficiency.