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.