In 2002, Sabine NANA and her friends left Côte d’Ivoire during the war. They are rebuilding their lives in Burkina Faso through the processing of cassava into fresh and dried attiéké (cassava couscous).
Sabine and her friends started their business in shea butter and sprouted millet, but it was not profitable as there were other competitors who were doing better. Since they knew how to process cassava into attiéké from Cote d’Ivoire, they ventured into cassava processing for the Burkinabè market. Today, Sabine has created her own cassava processing unit called “NANAALIM”, which has 50 employees and has a production capacity of 5 tonnes/day.
“The vision of this unit is to serve this attiéké which can be conserved for more than three years,” says Sabine.