It is well known that to make yoghurt, processors use animal-based milk such as cow’s milk, goat’s milk or camel’s milk. But, it is also possible to make it with soya milk. When properly processed, soy is beneficial to health. In Benin, Capella DOVONOU, Founder of Saveurs Nouvelles, a food start-up ma

How to distinguish local milk among all the dairy products available to consumers? The FaireFaso brand has set itself the mission to ensure that consumers can easily identify local milk in Burkina Faso. The brand also works to ensure that the entire milk value chain in Burkina Faso can benefit from the sector’s r

A traditional dish representing the Fulani cultural identity in Burkina Faso, gapal is made from cereals and yoghurt. In this video, discover the steps of preparation of this healthy dish, generally consumed as dessert.

The cotton produced in Burkina Faso respects the environmental and sanitary protocols. This gives it the label of ecological cotton or organic cotton. With nearly 11,000 producers, 12,000 tons of cotton are produced per year. But only 2% of this production is processed locally. Faced with the lack of valorisation of th

“Dambou” is a traditional dish from Niger, made from rice semolina. In this video, discover the recipe of this dish.

Based in Ouagadougou, the companny M’YAABA is specialised in the production of solar and petro-solar incubators with a capacity of 150 to 10,000 eggs. M’YAABA provides its customers with incubators adapted to the types of climates depending on the area in which it is to be used. “We have sold these tw

In Benin, Eugénie ZINZINDOHOUE founded the enterprise “Marie-Jérôme”, whereby she transforms soybeans into cheese, a product that has a high market demand. Through this activity, Eugénie employs 9 full-time women, who contribute in the processing of over 250kg of soybeans daily. Eugénie’s dream for h

Mariam GUIGMA MAIGA is the founder of “ONE STOP café restaurant”, specialised in pastry. After studying culinary art in the United States, Mariam decided to return to Burkina Faso, her country of origin, where she opens her restaurant in order to fully live her passion. She has been able to give a particular flavo

The Namibian stiff porridge, known as “Oshifima”, is very popular in providing people with sufficient energy for the day. It’s usually served with different sauces. Discover how to prepare it.

Nestor SAWADOGO is the General Manager of TILIGRÉ AGRO, a company that produces soil-less green fodder. After obtaining a bachelor’s degree in seed selection and conservation, Nestor obtained a scholarship to study in Israel, which enabled him to acquire new skills in hydroponics production. Through TILIGRÉ AGR