Honoré OUANGO took a leave from his job in the civil service to start a poultry farming and catering business. Despite the uncertainties and discouragements of his colleagues, he decided to make his dream come true. Today, he has several poultry farms and barbecue sites that employ young people. His activities have en

Made with bean flour, “Toubani” is an ancestral dish from the North of Benin, which is rich in nutrients. In this video, discover the steps to prepare this dish, with Gniré BAGUIDI, the Co-Founder of TOUBANI Chic.

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

In Tunisia , “molokhia” is a traditional dish, rich in vitamins, iron and antioxidants. Discover the history and recipe of this delicious oriental dish.

In Uganda, “amukeke” refers to sliced & dried sweet potatoes. Highly nutritious, it can be stored for 4-5 months. Discover how Irene Chozen is modernising this dish!

Oumar KABORE is passionate about cheese. After training with a professional cheese maker, he decided to make it his profession. Today, through his company, “Grâce Fromagerie”, he produces various types of cheeses, including moringa and garlic flavours. “Grace Fromagerie’s dream is obviously to

Did You Know? The ndo’o or wild mango is a non-wood forest product from Cameroon, whose nut provides energy, macronutrients, calcium and iron! In this video, Julie KÉKÉ shows us how to prepare it.

Steve YAMEOGO advocates for “Eating local” through his company, “YAM AGRO Industrie”, where he transforms local fruits into jams, syrups and wines. A former engineer in a mining company, Steve decided to devote himself to his passion. A decision that was not well accepted by his close ones. Despite the difficul

In BurkinaFaso, “KALAMBAYARI”, a traditional Gourmatché couscous is prepared using grains and leaves. Discover the story of this dish and the recipe in this video!

Kadré SAWADOGO is a civil engineer by training. During his studies in Turkey, he discovered new techniques in livestock production that he decided to bring to his country, Burkina Faso. This is how he created MIRA ELEVAGE and the International Centre for Training in Agricultural Entrepreneurship (CIFEA), where several

Danielle BOUDA is a nutritionist by training. After her studies in the United States, she decided to make her experience available to her country, Burkina Faso, by creating “D’s Health and Fitness”. “D’s Health and Fitness” offers tailor-made menus, favouring a healthy, balanced and varied d