- 13 regions, 42 candidates
- 48 compete
Culinary art, a pillar of culture that deserves more to be valued
As part of the 20th edition of the National Culture Week (SNC) Bobo 2023, the starting signal for the Culinary Art competition was given by the Minister in charge of solidarity, humanitarian action Nandy SOME/ DIALLO, accompanied by the Minister of Culture Jean Emmanuel OUEDRAOGO and the Minister of the Digital Economy Aminata ZERBO/SABANE on May 1, 2023 at the National Institute for the Training of School Teachers in Bobo.
Since April 29, 2023, the 20th edition of the National Culture Week (SNC) has been held in Bobo. On this occasion, many cultural, artistic, economic activities and competitions take place. These competitions, under the aegis of the Grand Prix National des Arts et des Lettres (GPNAL) are held in several categories including Culinary Arts. The objective of this culinary art competition is not only to enhance and promote local Burkinabè dishes, but also to allow candidates to reveal their talents and their creative spirit. To be able to appreciate the know-how of the candidates in the running, competitions are organized in four sections: Starter (light dish), main course (heavy dish), dessert and drinks. For this edition, 48 dishes are in competition in the different categories. These dishes will be assessed according to the criteria of: the nutritional value, the presentation of the dish, the organoleptic qualities of the dish, and the taste.
The launch followed a tour of the various dishes by the ministers. For this first day of the competition, drinks, heavy dishes, desserts and light dishes were presented by a dozen candidates (11 women and one man), from different regions of the country, to the authorities. Among the different dishes were presented, couscous from Moung-been, Royal mixed salad, Chicken from Sanguié, ginger juice, Zoom-Koom… the visit ended with a tasting session. Minister Nandy SOME/DIALLO, after tasting, congratulated the various candidates for their inspiration, their creativity and for the quality of the dishes offered. She also wished good luck to all the candidates.
Culinary art, an art that deserves to be valued
The culinary art, far from being a secondary element, continues an essential part of culture. It reflects beyond simple food, values, the identity of a community. Burkina Faso is full of unsuspected riches in the culinary arts. Each of the ethnic communities of this country has long acquired knowledge and skills in food. Unfortunately, this heritage is poorly valued. Very few initiatives are developed with a view to promoting local know-how in the field of culinary arts. Except for the SNC and a few festivals and events, there is very little framework for promoting and enhancing the culinary arts.
The recent health crisis and the Ukrainian war have reminded us of the imperative of a return to basics in the culinary arts and the importance of encouraging the holders of this art. We remember that faced with the shortage of wheat, a raw material in the production of bread, the local culinary art was called upon. Thanks to raw materials from the region, and local expertise, breads made from cereals such as pearl millet, sorghum… rivaling and even surpassing ordinary breads in taste and nutrients have come as a palliative solution.
This 20th SNC is placed under the symbol of resilience, because of the difficulties the country is going through. Local culinary know-how can contribute enormously in the fight against terrorism, especially in the diet of the men who fight day and night in the field, especially since the nutritional value of local foods is high. It is enough that it is valued
Ibrahim Guiré (collaborator)
