In her kitchen, Salimatou TIANABOU enthusiastically introduces us to a traditional Kassena dish: cowpeas with millet and peanuts. She follows the simple steps she learned from her ancestors: sorting, washing, and carefully preparing each ingredient. Beyond the recipe itself, she brings an entire culinary tradition to l

Through traditional dishes and drinks such as donkounou, gapal peulh and bouabouala, Aminata KONATÉ, Madina DIALLO, Aziza SAWADOGO and Mariam SANKARA are reinventing local cuisine. Their initiative promotes healthy eating, strengthens cultural identity and contributes to job creation. The ambition of these entrepreneu