Burundi
Burundi’s food is built around beans and bananas anchor daily meals; Lake Tanganyika fish, grilled brochettes and sorghum or banana brews complete them. Look for Ibiharage (red kidney beans fried with onions and palm oil, the daily staple), Mukeke (prized Lake Tanganyika fish, grilled or stewed in Bujumbura) and Brochettes (grilled goat or beef skewers, ubiquitous bar snack). Beans are the backbone of the Burundian diet, among the highest per-capita bean consumption in the world, stewed with onion and palm oil. This atlas has 25 Burundi dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Kanyanga
Fiercely strong home-distilled banana or sorghum spirit. A wine & spirit recipe from Burundi.
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Lenga lenga
Amaranth leaves stewed with onion, tomato and palm oil. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…
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Ndagala
Small silver Tanganyika fish fried whole. Ready in 20 min prep and 25 min cooking. 4 servings. A main recipe…
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Sambusa
Deep-fried triangle of pastry stuffed with spiced beef or beans. Ready in 50 min prep and 30 min cooking. About…
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Sangala
Nile perch from Lake Tanganyika grilled or fried whole with chilli. Ready in 30 min prep and 35 min cooking.…
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Ubugali
Stiff cassava paste scooped with bean and fish stews. Ready in 5 min prep and 25 min cooking. 6 servings.…
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Ubuki
Fermented honey wine, amber and strong, poured at ceremonies. A wine & spirit recipe from Burundi.
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Ubunyobwa
Thick roasted groundnut paste stirred into cassava leaves or fish. Ready in 20 minutes prep and 30 minutes cooking. Makes…
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Urwarwa
Traditional banana wine fermented with sorghum, shared at ceremonies. A wine & spirit recipe from Burundi.