This document presents a technical guide for producing Djouka from sorghum and peanuts to improve food security, nutrition, and income generation. It details the full processing steps, from raw material selection to packaging, and highlights its economic and nutritional advantages compared to traditional fonio-based Djouka. The innovation supports local food transformation and entrepreneurship, especially among women and youth.
Organisation: Institut d’Economie Rurale (IER) / Laboratoire de Technologie Alimentaire (LTA)
Author: Dr Fatimata CISSE DIALLO
Maturity description: Fully implemented and disseminated since 2017
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