Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. Roux Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove
Shea nut and butter production in Burkina Faso of rural women who number from 300,000 to 400,000. In the local Dioula language it is known as "Si" [shi]. The fruits are shaped like large plums and have smooth skin with an egg-shaped nut with the kernel that yields the fatty shea butter. The product that is extracted as fat from the kernel of the shea nuts, which has five primary fatty acids namely, palmitic, stearic, oleic, linoleic, and arachidic; stearic and oleic acids constitute 85–90% of the fatty acids. Though a fat, it is not extracted in a fluid state like other oils, but is processed in the