Bougouriba: The commune of Dolo, in the province of Bougouriba, hosted from April 30 to May 2, 2026, the first edition of the '72 hours of local dishes', an initiative aimed at promoting endogenous culinary values and stimulating local economic development, AIB noted.

According to Burkina Information Agency, the event was initiated by a group of stakeholders committed to local development and provided a platform for showcasing and promoting traditional culinary skills over three days. Through this activity, the organizers aim to reverse the trend of the gradual abandonment of local dishes in favor of imported food practices.

'The idea stemmed from a simple observation: our local dishes, despite being nutritionally and culturally rich, are increasingly being neglected,' explained one of the initiators, Baga Raoul Sou. The event aims to create a space for intergenerational transmission and the revitalization of culinary heritage.

The program for this first edition included culinary exhibitions, tasting sessions, competitions for preparing local dishes, cultural activities, and awareness panels on local consumption and food sovereignty. The event brought together dozens of restaurateurs, exhibitors, and several hundred visitors.

For the organizers, beyond the festive aspect, the initiative aims to be a lever for development. "Promoting our food means affirming our cultural identity and strengthening our food self-sufficiency," argued Mr. Sou, emphasizing the need to make Dolo an emerging hub for gastronomic promotion.

The "72 Hours of Local Cuisine" event benefited from the support of administrative and local authorities, as well as the participation of community leaders. Despite logistical and financial constraints, the organizers are delighted with the enthusiasm generated by this first edition.

The expected benefits include boosting income-generating activities, promoting local products, and encouraging entrepreneurship, particularly among women and young people. The event thus positions itself as a platform for economic empowerment and showcasing local initiatives.

Building on this success, the organizing committee aims to make the activity a permanent fixture and a major annual event, with a gradual opening to partnerships and better visibility on a national, and even international, scale.

The promoters are finally calling on the population to increase their mobilization around the next editions, in order to consolidate this dynamic of promoting culinary heritage and supporting the local economy.