Baku Kitchen! An independent reference of traditional food

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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  • Ubunyobwa

    Thick roasted groundnut paste stirred into cassava leaves or fish. Ready in 20 minutes prep and 30 minutes cooking. Makes…

  • Umutsima

    Dough of cassava and maize flour, stiffer and paler than ubugali. Ready in 15 minutes prep and 30 minutes cooking.…

  • Akabanga

    Searing habanero chili oil sold in tiny yellow dropper bottles. Ready in 15 min prep and 45 min cooking. 1…

  • Rwandan coffee

    Bright, floral washed arabica from the hills around Lake Kivu and Huye. Ready in 5 min prep and 5 min…

  • Urwagwa

    Traditional banana beer fermented with roasted sorghum. Ready in 45 min prep and 5 to 8 days cooking. About 4…

  • Brochettes

    Charcoal beef or mutton skewers with mustard and chili. Ready in 25 min prep and 20 min cooking. 4 servings,…

  • Isombe

    Cassava leaves pounded and simmered with palm oil and peanuts. Ready in 30 min prep and 1 hr 30 min…