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Globaleats
Rwanda
A tradition of simplicity.
user ratingA small country with a heavy past, Rwanda is a significant part of East Africa with a traditional cuisine. While neighboring African cuisines incorporate European and Asian flavors, Rwandan food doesn't bear many foreign influences. The fare is characterized more by simplicity than spiciness, often based on rice, sweet potatoes and sorghum. Dishes range from rice with beans, to grilled fish such as tilapia, the local favorite. Rwandans often opt for barbecued meat—beef, chicken or goat—which they serve on brochettes (kebabs).
National specialties include igisafuriya (goat and banana with peanut sauce) and isombe (cassava leaves with eggplant and spinach). Bananas, roasted corn and fried plantains are common ingredients found in many traditional recipes.
Rwandans use tropical fruits like avocados, mangoes and papaya for making juices or for snacking. Beer and milk are popular beverages. Rwandans also enjoy brewing their own alcoholic drinks from sorghum or plantains.—Alexandra Menglide
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