Forest Products, Livelihoods and Conservation

Kathrin Schreckenberg 101

them in their shells. The Anii, Logba and Peulh first boil the fruit for an hour

before sun-drying them on the ground. This takes one to two weeks depending

on the weather, during which time the nuts have to be turned occasionally.

Once dry, the nuts are pounded gently to remove the shells. The kernels are

then sun-dried for a few more days before being stored in sacks. Once dry, the

kernels can be stored for up to two years.

Local butter-making

Kernels are first coarsely pounded in a wooden mortar and then roasted in a

large iron pot. A temperature of about 120°C is key to achieving maximum

butter extraction without burning the kernels. These are then pounded again

and ground into a smooth brown paste, either by hand on a flat stone or, if

funds are available, at a local cereal mill. The paste is then beaten with

water. Knowing how much warm or cold water to add is a skilful task and,

after about 30 minutes, the mixture separates. The solid fat is scooped out

and washed until it is almost white. It is then boiled and decanted to remove

any remaining impurities, leaving a clear yellow oil that solidifies to a pale

yellow butter. The butter can now be stored in a cool place (often covered

with a wet cloth) for several months. If it is to be sold, it is formed into small

pats by gently warming the butter, scooping it into small calabashes and dipping

these into a bowl of cold water. This makes the pats solidify and float to the

surface. The pats are then placed on a large plate covered in wet leaves to

keep them cool for sale (Photo 2).

Photo 2. Pats of shea butter ready for sale (Photo by K. Schreckenberg)

06SHEA.P65 101 22/12/2004, 11:04