Jédidia TANKOANO/DABIRÉ is the founder of "Burkina Délices", a butchery business that defies stereotypes and cuts through prejudice.
In this video, Jédidia shares her journey, from the initial idea born of a craving for sheep's head soup to the transformation of her business into a success.
Thanks to her dedication and perseverance, she offers fresh, quality products ranging from offal to fresh meat, meeting the needs of her customers.
"I put my diplomas away and continued with entrepreneurship and butchery," she says.
In this video, Jédidia shares her journey, from the initial idea born of a craving for sheep's head soup to the transformation of her business into a success.
Thanks to her dedication and perseverance, she offers fresh, quality products ranging from offal to fresh meat, meeting the needs of her customers.
"I put my diplomas away and continued with entrepreneurship and butchery," she says.
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Court métrageTranscription
00:00 Being a butcher woman is not easy.
00:02 When I went to the slaughterhouse, people told me that it was not going to go far.
00:07 Today, when I go to the slaughterhouse, they call me a colleague.
00:12 The idea came to me when I was pregnant and I really wanted to eat sheep's head soup.
00:24 It was during the COVID period.
00:28 At that time, the market was closed.
00:31 I searched on social media and I saw that there was no sheep's head soup.
00:35 So I thought, if I'm a pregnant woman, I'll look for something that I can't find.
00:40 Because I have colleagues who are looking for sheep's head soup and can't find it.
00:46 I asked myself why I was going to propose on social media.
00:51 When we finished arranging and I cooked, we took the photos and we published them.
00:57 And we automatically got customers.
00:59 In Burkina Faso, you can get fresh products, especially the aba.
01:14 And when I say aba, I mean fresh beef, fresh sheep,
01:20 beef legs, sheep's head and legs, beef tails, beef skin.
01:26 There is also fresh sheep meat.
01:28 There is the liver, there is the heart, there is the tongue, there is the kidneys.
01:33 I usually take the beef meat from Burkina Faso.
01:38 The beef legs and the sheep's head.
01:41 I chose to take it from Burkina Faso because it is very welcoming.
01:47 The property is also there.
01:49 And I am very satisfied with the quality of this product.
01:53 I have a Master's in Business Communication.
02:00 I started this activity to arrange the sheep's heads to be delivered to the customer,
02:04 while still being on the benches at the school, on campus.
02:08 I saw that over time, people are satisfied and they recommend me.
02:15 So I said to myself, if I do studies, it's not necessarily to be in an office
02:20 or to work in the state service, I can use what I do to start my own business.
02:26 I put my degrees aside and I continued with the butchery business.
02:32 At first, we could have only one carcass per day,
02:45 but now, especially during the holidays, we find ourselves with hundreds of carcasses to deliver.
02:51 During the end of the year holidays in 2023, between December 20 and January 1,
02:58 we slaughtered exactly 293 sheep carcasses for the customers.
03:05 So I can say that compared to the beginning, there is an evolution,
03:10 because the customers are really satisfied and we hope to satisfy them even more.
03:16 [Music]