Step 1: To make shea butter, demand is low.

When the nuts are collected from women's agricultural cooperatives, they are first roasted for about two days and then dried in the sun for at least five days.

This drying process depends on weather and temperature.

Then the process of decoction is facilitated by drying the almonds, then soaking them in water and drying them in the sun again for two or three days. At this stage, the raw material is farted for a high but the process of preparing shea butter.

Step 2: Here is the price, it consists of separating the good fines and the bad ones

Step 3 : After washing the violin, the worlds are poured into aluminum basins, where drinking water from the tap distributed by the public networks is added.

Strong women grind the grains hard to make them pure.

Step 4 : Drying The almonds are then dried on a tarpaulin in the sun.

Temperature variations do not guarantee optimal elimination of moisture in the almonds and it is necessary to keep them in the open air for several days.

Step 5 : The crushing of cichy fine-grained is then contacted by a homemade machine.

Step 6: The crushed fine particles are then poured into basins and joy on a wood fire must be turned and without stopping the crushed fine particles to prevent them from carbonizing the pricing lasts between twenty and twenty-five minutes to several hours in relation to the amount to be lit.

Step 7: Pour the edges of the scarred places should then be mixed with the molds to obtain a paste with a color similar to chocolate.

After the Molière stage, we have two methods, a core and an ostrich feather.

Step 8: Kneading the obtained dough is then divided into several basins, water is added and kneaded vigorously until the dough becomes finer and softer, hot water is added and the kneading continues, this allows the butter to be separated impurities that settle at the bottom of the container are added enough water and the butter rises to the surface due to its mass in relation to the water fall a foam that was heated the next day to get rid of the water to pass through the sieve.

Step 9: The Boussoufa dough is poured into large aluminum dishes and heated until it boils, rises to the surface and recovers carefully with a small plate.

Step 10: Sift through a fine Muller cloth which passes into another basin leaving its impurities on the cloths.

Step 11 : Homogenization with a wood cut at the flat end we turn it sift it cools in one direction without stopping and becomes thicker and quite bold with a homogeneous texture that we will call shea butter.