Rwanda
Ask what Rwanda eats and the answer starts with this: hearty highland fare: beans, plantains, cassava leaves, Lake Kivu fish, grilled brochettes and traditional banana beer. Look for Isombe (pounded cassava leaves stewed with peanut paste and eggplant), Brochettes (charcoal-grilled goat skewers with grilled plantain, bar-culture staple) and Urwagwa (traditional banana beer fermented with roasted sorghum). Cassava leaves pounded in a mortar and simmered with eggplant, spinach and groundnut paste; cassava itself came from Brazil via Portuguese Kongo trade. This atlas has 27 Rwanda dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Ibitoke
Green bananas boiled or stewed, served with beans. Ready in 20 min prep and 45 min cooking. 6 servings. A…
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Ikivuguto
Milk soured thick in a churn, drunk cold or poured over ubugali. 10 min to prepare. Makes 1.5 litres. A…
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Ikigage
Cloudy sorghum beer, sour and thick, drunk from a shared pot. A wine & spirit recipe from Rwanda.
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Melange
Buffet plate piling rice, beans, cassava, plantain and stew together. Ready in 1 hour prep and 2 hours cooking. 1…
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Rwandan tea
Brisk high-altitude black tea grown on the Congo-Nile ridge. Ready in 5 min prep and 5 min cooking. 1 pot.…
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Sambaza
Crispy fried Lake Kivu silver fish with chili. Ready in 20 min prep and 20 min cooking. 4 servings. A…
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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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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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Ubushera
Lightly soured sorghum drink, sweet and grainy, given to children too. Ready in 20 minutes prep and 30 minutes cooking.…