This video describes the first part
of an improved Shea butter processing. Harvest Shea tree fruits
when they are mature, only when they have
naturally dropped to the floor. Allow them to dry
in a well-ventilated and semi-shaded area. Periodically turn them over, removing the fruits that
have germinated or are dark in color. The pulp of the fruit needs
to be carefully removed by hand. When the nuts are clean, cook them in boiling water until the
inside of the nut has lost its sticky consistency. The optimum point is easily recognized
by stripping the shell and checking the consistency
of the white inner part of the nut. Once the nuts have cooled down, place them in the sun to dry
for a period of approximately two weeks. Carefully break and remove the outer shell
using a mortar and pestle. If the nuts were stored,
wash them with clean water and then let them dry in the sun
for several hours on a clean blanket. Grind the nuts vigorously
using a mortar and pestle, until medium-sized pieces are obtained. In a metal pot,
lightly toast the nuts without water, stirring with a spatula to avoid over-toasting. Take your toasted Shea nuts
to your local mill to be ground. When it comes to making Shea butter,
hygiene must be maintained in all steps. Wash your utensils and hands
with clean, safe water. Prepare the butter
following your traditional technique: in a deep wooden or plastic pan, slowly add clean water
while stirring the Shea paste. Continue adding water
and stirring the mixture until the foam formed
has the right consistency.