In Bobo-Dioulasso, Burkina Faso, the company, “Entreprise TRAORÉ et Fils”, specialises in the processing of cereals, tubers and non-wood products. The manager, Yaya TRAORÉ, shares his experience in juice production, particularly the famous maize juice. Initially run by his mother, then passed on to the so

Latifatou SAWADOGO holds a degree in transport and logistics. When she graduated, she was struggling to find a job, and it was during her search for jobs that the idea of setting up her own business was born. Set up in 2019, “Ma bouillie préférée” transforms cereals into porridge and couscous for infants

Eliézer YALGUIA, founder of “SIWIÉ INDUSTRY”, is a young medical student with a passion for pastry-making. After his A-levels, he went to his uncle’s restaurant to manage the internet connection, where he became interested in pastry-making. Today, he processes local produce into biscuits called R

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

“Djongoli” is a local dish from Benin made with beans, red oil and corn flour. Discover story and recipe of this dish in this video.

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

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

Brice OUEDRAOGO is a student in agribusiness and at the same time, he is involved in the breeding of broiler quails. His motivation to venture into entrepreneurship was aroused by Agribusiness TV, a channel that he discovered through a friend. Despite the reluctance of his parents, he started this activity with about t

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

Marthe ALLAH is the founder of an infant cereals brand called “African Foods Nutrition”. Her products are made from local cereals enriched with baobab and moringa powder. While working with underprivileged communities, she noticed that women did not have access to affordable and nutritious food. As a result, they c

Stéphane BOUGOUMA is the founder of “La maison du DOLO”. Dolo is an ancestral beer which is obtained from the fermentation of red sorghum. Traditionally produced by “dolotières” (women) with a process that could take up to 2 days, Stephane has set up a modern brewery, which enables him to prod

Inoussa BOGRE is a shoemaker and leatherworker, a job that he inherited from his father. He makes all types of fashion accessories with leather, woven loincloth, jeans, synthetic leather, etc. “I encourage young people to learn this job, because I know that it pays. This work can take us far, because elsewhere th