A large share of Zimbabwean households still cook on wood or charcoal. That is hours of gathering, indoor smoke, and a slow shave off the woodland. National targets to lift clean cooking access are not lifestyle commentary. They are public health.
Options that actually get used: LPG where supply is honest; biogas where cattle and a trained mason exist; efficient biomass stoves as a bridge; electric cooking on mini-grids that have daytime surplus. Each fails in a different way if you ignore culture and cashflow.
We will not romanticise a biogas digester that nobody stirs. We will also not pretend that “just plant trees” is a cooking strategy. If your project includes housing or a village energy plan, the kitchen belongs on page one. Add it to the brief.