In this work Controlled Cooking Test (CCT) was performed following the local traditional preparation of rice observed by the authors in a specific field experience, the Logone Valley at the border between Chad and Cameroon. Such a recipe, or very similar ones, is typical in many other Sub-Saharan contexts. 750 g of rice were cooked in 2.5 kg of boiling water using a typical fuel charge of rice husk for the designed stove model (1 kg). Food was considered ready once no more water could be observed and the grains could be smashed by simply turning the meal with a spoon.