Ouagadougou: Some forty children were introduced to cooking, detergent manufacturing, and dyeing during the 5th edition of the "Belles vacances cuisine" activity, organized from July 21 to 26 in Gaoua by the Reste du C€š¬…¡¬‚¬¦¡¬‚¬Å¡¬¦¡¬‚¬Å¡¬€¦¡¬¦¡¬‚¬Å¡¬€¦¡¬€š¬¦¡¬¦¡¬¦‚¬Å¡¬€¦¡¬€š¬¦¡¬€š¬…¡¬¦¡¬€š¬…¡¬‚¬¦¡¬¦¡¬€š¬…¡¬‚¬¦¡¬‚¬Å¡¬¦¡¬¦¡¬€š¬…¡¬‚¬¦¡¬‚¬Å¡¬¦¡¬‚¬Å¡¬€¦¡¬¦¡¬¦‚¬Å¡¬€¦¡¬€š¬¦¡¬€š¬…¡¬¦¡¬€š¬…¡¬‚¬¦¡¬¦¡¬€š¬…¡¬‚¬¦¡¬‚¬Å¡¬¦¡¬¦‚¬Å¡¬€¦¡¬€š¬¦¡¬€š¬…¡¬¦¡¬€š¬…¡¬‚¬¦¡¬¦‚¬Å¡¬€¦¡¬€š¬¦¡¬€š¬…¡¬¦‚¬Å¡¬€¦¡¬€š¬¦‚¬Å¡¬€¦‚¬Å“ur association. This initiative aims to promote local expertise and entrepreneurship from an early age.
According to Burkina Information Agency, under the theme "The transformation and promotion of our local products", this edition allowed children, both girls and boys, to practice preparing dishes based on local cereals such as millet, corn, sorghum, beans, etc. They also learned how to make natural juices, produce liquid detergents, and dye the traditional K´k´ D´mdS loincloth. Supervision was provided by professionals in the sector, with the support of the project promoter, Ms. Coulibaly Dabir© Jo«lle Marthe.
Ms. Coulibaly stated that the goal is to "allow children to discover the richness of local products, to develop their creativity, while awakening their interest in the culinary profession." She believes that these skills can serve them in the future, whether for their independence or to create added value around their culture. She also expressed her gratitude to all her partners who supported her for the success of this edition.
The closing ceremony was marked by a tasting of the dishes prepared by the children for their parents. Each child left with a certificate of participation.
