In Ouagadougou, a holiday camp like no other has seen the day. Its particularity: to introduce children to agriculture, livestock farming and cooking. Called AGRI-KIDS, the goal of this camp is to enable children to express their talents and teach them to be independent. In addition to basic activities, children also 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

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

In the commune of Ziniaré in Burkina Faso, Paul KONVELEBO transforms strawberries into jam without chemical products since 1996. “My particularity is that I go for organic and I don’t use chemicals. I try to find the sugar from SN SOSUCO (New Sugar Company of Comoé) and I use lemon as a preservative. It&#

Due to the COVID-19 pandemic, Abdoul Razack BELEMGNEGRÉ, a strawberry producer, made a loss of over 7,000,000 FCFA. Learn more in this video.

In a country like Burkina Faso, where the climate is not favorable for strawberry production, Abdoul Razack BELEMGNEGRE shares some tips for a good production thanks to a technical itinerary. Discover the steps in this video.

In Burkina Faso, in addition to the local market, strawberry producers aim to be able to export to the sub-region. Unfortunately, they face difficulties related to the transport and marketing of the product. Abdoul Razack BELEMGNEGRÉ, a strawberry producer, shares his experience.

Baobab juice is a popular drink in some West African countries. Marina OUEDRAOGO decides to valorise this juice by adding her personal touch. Her company, “Bouye Juice”, makes the difference by producing fruity baobab juice, with and without sugar, for the pleasure of the taste buds.