Burkina Faso: Chef Andre Bayala presents his solution with bread made from local grains

Burkina Faso chocolatier, Chef André Bayala, has developed new recipes for compound bread. Made from local grain flours including millet, sorghum, cassava, cowpea, rice and much more, this bread according to Chef Payala, has extremely rich nutritional values ​​that are likely to reduce the incidence of chronic diseases, which also affect countries on the African continent.

“In a couple of months, we risk being in a very difficult situation with respect to flour. It was my duty to go ahead and challenge each other, so that we can see to what extent we can exploit the different grains that we have at the national level,” said Chef Andre.

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Born in response to the international crisis that has led to an increase in wheat and flour prices, this initiative also aims to promote local raw materials and highlight the expertise of Burkinabe artisans. “When you taste the bread, it’s so much fun. We don’t feel the difference with that made of wheat. If we have it for breakfast, it’s amazing!” believes Pauline Demzouri, a regular pastry chef.

Chef reassured the process of improving recipes. Already, for many Burkinas, they are a major innovation. And in terms of prices, consumers can buy these breads at 100 CFA and 75 CFA per 100 grams.