Description
Kitchen utensils in hand, a woman is busy in the kitchen concocting a dish rooted in local culture: bean leaves tô, served with a by a balanite leaves sauce and smoked fish.
Her name is Aziza SAWADOGO. Caterer by profession and cook by passion.
Behind her love of cooking lies a family history: as a child, she watched her parents, both cooks, with admiration, and learned by imitating them.
Green Thumb at Axel’s place
Axel NIKIEMA is a Master’s student in agronomy with a passion for gardening. It’s a passion he’s nurtured since childhood. Axel NIKIEMA has a variety of plants in his garden, including fruit, aromatic and ornamental plants. He also has variou
Agri Actu: The Boulmiougou dam, silted up and devoid of fish
The Boulmiougou dam, located in the city of Ouagadougou, plays an important role in supplying water to one of the city’s largest vegetable producing sites. However, this dam is now threatened by progressive silting. The accumulation of sand and other was
Agri Food: “Babenda” with Awa KORBEOGO
“Babenda” is a traditional dish from Burkina Faso. Made from leaves, rice, groundnut powder and “soumbala”, it has become one of the country’s most emblematic dishes over the years. This blend of ingredients is simmered to produce