Top 12 Delicious Traditional Foods To Sample In Rwanda : This landlocked nation (Rwanda) is a haven for diverse wildlife, art, and culture. It is one of the tiniest nations in Africa, and its cuisine is extremely distinctive. Fresh farm ingredients are used in the majority of the dishes. There are clearly vegetables, and there is a large vegetarian diet. In Rwanda, being a vegetarian will make you incredibly happy. However, if you enjoy meat, you still have options! The following is a list of some of the local dishes to try during your Safari tour in Rwanda:
- Ibirayi (Rwandan fries)
The nation produces a large amount of potatoes. Ibirayi is comparable to store-bought French fries. The method of preparation is what makes these conventional fries distinctive. The locals typically use young, unpeeled potatoes that have been cut into halves. The pieces are cooked in water that has recently been spiced. Then they are deep-fried until crispy and brown. The best accompaniment to Ibirayi is brochettes (grilled meat). This is frequently paired with regional beers.
- Igisafuria (plantains with chicken and vegetables)
Depending on the region, this food is referred to as either Igisafulya or Igisafuria. They both translate to “pot” in Kinyarwanda, the local tongue. The name was given because all the ingredients—chicken, vegetables, and spices—is combined in one cooking pot.
Fried chicken thighs with spinach and green plantains are used to make Igisafuria. The flavor is fantastic because they all mix together. To make the dish spicy and hot, some celery, green pepper, or hot pepper is also added.
- Akabenzi (pan-fried pork)
The majority of Rwandans are subsistence farmers. This justifies their adoration of vegetable-based cuisine. Pork lovers shouldn’t be deterred by this. What specifically sets Akabenzi apart? To begin with, you can only eat the tiny pieces of pork meat with your bare hands. Second, the inhabitants think that a pig’s snout looks like the Mercedes-Benz logo. For this reason, it is even called “Benzi” after a Mercedes Benz. After being dry-fried, the meat is topped with coriander leaves. Boiled rice is the ideal partner for Akabenzi.
- Isombe (pounded cassava leaves)
You’ve probably tried other vegetables, but the Rwandan isombe is truly unique. The meal is a fantastic fiber source. Cassava leaves are simply pounded to make them. For a few minutes, the vegetables are boiled in salted water. Additionally included are chopped onions, eggplant, spinach, and green pepper. When everything is ready, add a spoonful of conventional palm oil and ground peanuts as well. The result is creamy. Isombe will leave you with a lasting impression of Rwanda.
- Agatogo (plantains with meat and spices)
The ingredients for the local dish Agatogo are plantains, meat, and spices. The beef is lightly cooked and fried with the green plantains. To create a thick stew with all-natural spices, some water is also added. You can enjoy plantains in a new way thanks to Agatogo. It can be prepared as a vegetarian dish as well. With rice or fried bread, this dish is frequently served.
- Mizuzu (deep-fried plantains)
Plantains are abundant in Rwanda, so the population has developed inventive ways to prepare tasty treats. Mizuzu is comparable to the ubiquitous banana chip. However, are cut into substantial, elliptical pieces. To achieve a golden brown color, the pieces are deep-fried. For glazing, pure banana honey is used.
- Brochettes (barbecued meat)
Barbecued beef is prepared differently in various nations, but Rwanda’s is exceptional. The local meat is specifically skewered and grilled over a charcoal stove. Brochettes have a distinct flavor thanks to this age-old technique. Rwandan brochettes taste best when paired with French fries, boiled potatoes, or bananas that have been roasted over charcoal.
- Umutsima (corn and cassava)
Forget the wheat-based desserts and try some delectable gluten-free options. The native Rwandan cake known as umutsima is made from cassava and corn flour. You might enjoy it plain or sweetened. Making the cake is easy. Umutsima has a consistency similar to porridge, unlike cakes made from wheat. This, however, shouldn’t worry you. It is not at all runny. This will be a wonderful, healthy alternative if you enjoy cakes.
- Kachumbari (fresh raw veggies)
Raw vegetables that have been thinly sliced make up kachumbari. It is a typical service in the majority of eastern African nations. Cayenne and black pepper are added to the Rwandan kachumbari to give it a spicy flavor. Onions, tomatoes, coriander, chili, and some lemon juice are used to make the dish. Try some kachumbari the next time you eat barbecued meat in Rwanda.
- Ubugali (cassava porridge)
The local porridge known as Ubugali is made with cassava flour. It is tasty and loaded with health advantages. Butter gives Ubugali its distinctive flavor.
Bananas are widely produced in Rwanda and Uganda. Bananas are used to make matoke, which is salted and fried with onions. Your matoke will taste deliciously hot and sweet thanks to freshly ground spices. You can eat it dry or with some raw vegetables on top. Additionally, some fried beef is effective.
- Beans and Avocados with Boiled Sweet Potatoes
Despite being very straightforward, this meal is frequently consumed. The ingredients are fresh avocados, cooked beans, and boiled sweet potatoes. In Rwanda, avocados are plentiful and frequently consumed. These are also not your typical avocados; they are enormous! These are filling vegetarian meals, even though not many spices or flavors are used.