African Country Rwanda cuisine
The cuisine of Rwanda is based on local staple foods produced by subsistence agriculture such as bananas, plantains (known as ibitoke), pulses, sweet potatoes, beans, and cassava (manioc).Many Rwandans do not eat meat more than a few times a month.For those who live near lakes and have access to fish, tilapia is popular.The potato, thought to have been introduced to Rwanda by German and Belgian colonialists, is very popular.Ugali, locally known as Ubugari (or umutsima) is common, a paste made from cassava or maize and water to form a porridge-like consistency that is eaten throughout the African Great Lakes.Isombe is made from mashed cassava leaves and served with dried fish.Lunch is usually a buffet known as mélange, consisting of the above staples and sometimes meat.Brochettes are the most popular food when eating out in the evening, usually made from goat but sometimes tripe, beef, or fish.In rural areas, many bars have a brochette seller responsible for tending and slaughtering the goats, skewering and barbecuing the meat, and serving it with grilled bananas.Milk, particularly in a fermented yoghurt form called ikivuguto, is a common drink throughout the country.Other drinks include a traditional beer called Ikigage made from sorghum and urwagwa, made from bananas, which features in traditional rituals and ceremonies.The major drinks manufacturer in Rwanda is Bralirwa, which was established in the 1950s, a Heineken partner, and is now listed on the Rwandan Stock Exchange.Bralirwa manufactures soft drink products from The Coca-Cola Company, under license, including Coca-Cola, Fanta, and Sprite,and a range of beers including Primus, Mützig, Amstel, and Turbo King.In 2009 a new brewery, Brasseries des Mille Collines (BMC) opened, manufacturing Skol beer and a local version known as Skol Gatanu;BMC is now owned by Belgian company Unibra.East African Breweries also operate in the country, importing Guinness, Tusker, and Bell, as well as whisky and spirits.
8 Delicious Traditional Foods to Sample in Rwanda
Igisafuria (Plantains with chicken and vegetables)
Depending on the region, some call it Igisafulya, while others refer to this cuisine as Igisafuria. Either way, both mean “pot” in the local language (Kinyarwanda). The name originated from the fact that all the ingredients (chicken, veggies and spices) are mixed together in one cooking pot.
Igisafuria is made by frying chicken thighs with some spinach and green plantains. You’ll really love the flavor since they all blend together. Some celery, green pepper or hot pepper is also added to make the dish spicy and hot.
Akabenzi (Pan-fried Pork)
Rwandan people are subsistence farmers. This justifies their love for vegetable dishes. This should not discourage pork lovers.
What exactly makes Akabenzi special? First off, the small pieces of
pork meat can only be eaten with your bare hands. Secondly, the locals believe that the snout of a pig resembles the logo of a Mercedes Benz. That’s why it is even named after “Benzi” – a Mercedes Benz.
The meat is dry-fried and later garnished with coriander leaves. Akabenzi makes a perfect accompaniment for boiled rice.
Isombe (Pounded Cassava leaves)
You probably have tasted different vegetables, but the Rwandan isombe makes all the difference. Thedish is a great source of fibre. It is simply made from pounded cassava leaves. The vegetables are boiled in salty water for a couple of minutes.
Chopped onions, eggplant spinach and green pepper are also added. When ready, a spoonful of traditional palm oil and ground peanuts is also added. This makes it creamy. A taste of Isombe will give you a lasting memory about Rwanda.
Agatogo (Plantains with meat and spices)
Agatogo is a local cuisine made from a blend of plantains, meat and spices. The green plantains are fried with slightly cooked beef. Some water is also added to make a thick stew full of natural spices. Agatogo gives you a new way of having your plantains. It can also be made as a vegetarian meal. This dish is often served with rice or fried bread.
Brochettes (Barbecued Meat)
Different countries have their barbecued beef differently, but Rwanda’s version is exceptional. The local meat is skewered and grilled specifically over a charcoal stove. This traditional method gives brochettes a unique taste.
For maximum goodness, Rwandan brochettes are best served with French fries, boiled potatoes or charcoal-roasted bananas.
Kachumbari (Fresh Raw Veggies)
Kachumbari is a mixture of thinly-sliced raw vegetables. It is a common serving across most east African countries. For the Rwandan kachumbari, cayenne and black pepper is included for a spicy flavor. The dish is made from onions, tomatoes, coriander, chili and some lemon juice. The next time you enjoy your barbequed meat in Rwanda, try some kachumbari.
Ubugali (Cassava Porridge)
Ubugali is the local porridge made from cassava flour. It is yummy and full of health benefits. The butter added gives Ubugali a unique taste.
Matoke
Rwanda and Uganda produce bananas in large quantities. Matoke is made from bananas, fried with onions and seasoned with salt. Freshly ground spices give your matoke a hot-sweet taste that you’ll enjoy.
You may have it slightly wet, or with a spoonful of raw vegetables. Some fried beef does the trick too.
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