‎The first edition of the Ghanaian Gastronomy Festival was held on 20th December 2025 in Ouagadougou to showcase Ghana’s rich culinary heritage.‎‎Participants discovered several traditional dishes, including foutou, banku and pito, which were very popular with the public.‎‎Beyond the tastings, the event

In Burkina Faso, soil depletion and excessive pesticide use threaten agricultural production. Faced with these challenges, organic bio-inputs are emerging as a sustainable solution. Research proves their effectiveness and in the field, producers confirm it: better yields, restored soils, less health risks. Bio-inputs r

In her workshop filled with a thousand fragrances, Ariane RABO, founder of Chez Zaza, passionately prepares her delicious cream puffs. Having always loved this pastry, she puts all her expertise and a touch of love into it, offering everyone a truly sweet moment. But beyond technique, it is above all her passion for he

The creation of Faso Guulgo is part of a large-scale program to transform the pastoral and fisheries sector. The aim is to make high-quality animal feed available at affordable prices throughout the country and in every season. Officially inaugurated in May 2025, the Faso Guulgo factory specialises in the production of

Virginie SAWADOGO is passionate about baking. She began her adventure when she was in her first year of university, by selling birthday cakes, pastries, and savory snacks. Over time, Virginie SAWADOGO developed her business into a company: Vini’s Cakes. Virginie SAWADOGO shares with us her recipe for ultra-soft a

From 10 to 12 June 2024 in Addis Ababa (Ethiopia), the Non-State Actors Group (NSAG) of the Comprehensive Africa Agriculture Development Programme (CAADP) organised a strategic workshop on the Kampala Declaration. The workshop brought together representatives of the Non-State Actors Group, young people committed to agr

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

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 various types of palm tree, some worth up to 500,000 FCFA. Axel NI

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 waste, considerably reduces its water retention capacity, endan

“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 a dish that is nutritious, flavoursome and deeply rooted in