Rwanda, often called the "Land of a Thousand Hills," may not immediately spring to mind when considering global culinary hotspots. Destinations like South Africa and Morocco often overshadow its gastronomic offerings. However, this East African nation boasts a unique and flavorful cuisine shaped by its fertile lands and resourceful people. Due to its mountainous terrain, large-scale agriculture is challenging, leading to a prevalent "farm-to-table" approach, especially among lower-income Rwandans who rely on subsistence farming. Meat is often reserved for special occasions, making naturally abundant crops like bananas, beans, avocados, and cassava dietary staples. A traditional banana beer called Urwagwa often accompanies these meals.
This article explores ten must-try foods that offer a glimpse into Rwanda’s culinary landscape. From hearty staples to unique delicacies, these dishes reflect the country’s agricultural abundance and culinary ingenuity. Prepare your palate for a journey through the flavors of Rwanda! This list will give you a good head start on the best foods to try in Rwanda.
1. Ugali
Ugali is less of a Rwandan specialty and more of a pan-African staple found throughout sub-Saharan Africa. It’s a significant component of many Rwandan meals. This stiff porridge is made from maize flour, carefully stirred into boiling water or milk until it reaches a thick, dough-like consistency. Its flavor is undeniably bland, similar to unseasoned rice or couscous, making it an ideal blank canvas for soaking up flavorful sauces and stews.
In traditional Rwandan homes and restaurants, ugali often replaces cutlery. Diners use pieces of ugali to scoop up the rest of their meal, using their fingers to enjoy every last bit of sauce. Its dense texture and carbohydrate content make it a filling and energy-rich addition to any meal. Ugali is an essential part of Rwanda‘s food culture.
2. Ikinyiga
For peanut butter enthusiasts, ikinyiga is a delightful Rwandan experience. This dish leverages the peanuts that thrive in Rwanda’s humid, tropical climate. The process begins with softening peanuts in boiling water before grinding them into a smooth paste, extracting their natural oils in the process. This paste then becomes the foundation for a soup or sauce, with variations in ingredients and consistency depending on the chef’s preference.
Common additions to ikinyiga include eggplant, okra, and bay leaves, which infuse their flavors during a slow simmer. It is often served alongside matoke (steamed green bananas) and ugali. The ugali‘s dense texture provides the perfect base for soaking up the rich, nutty flavors of the ikinyiga sauce.
3. Igitoki
Igitoki, also known as matoke in neighboring Uganda, where it holds the status of a national dish, shares its name with the specific banana cultivar from which it is made. This banana is unique to the African Great Lakes region and is typically harvested while still green, unlike the sweeter, yellow bananas more commonly found elsewhere.
The flesh of the raw igitoki is white but transforms into a vibrant yellow hue when steamed in a pot of water over an open fire. Chefs often use the severed stalks of the bananas themselves to elevate them above the boiling water, ensuring they steam rather than boil. Once softened, the flesh is mashed, resulting in a dish resembling mashed potatoes but with a distinctly sweeter flavor. Igitoki is typically served as a side dish to complement a larger main meal, adding a touch of sweetness and starch to the overall culinary experience.
4. Isombe
Rwanda is a haven for vegetarians, and isombe is another prominent plant-based staple frequently featured on traditional menus. At its core, isombe is a dish of pounded cassava leaves. However, the preparation process is intricate and time-consuming, often spanning several hours.
First, the cassava leaves are submerged in a pot of cold water and brought to a boil. While they simmer, other vegetables are prepared and added to the mix. Common additions include onions, spinach, and green peppers, although the specific ingredients can vary. Palm oil, peanuts, salt, and spices are then incorporated for added flavor. The resulting stew is typically served with ugali, creating a hearty and satisfying vegetarian meal.
5. Sambaza
As a landlocked country, seafood is not as prevalent in Rwanda, except in upscale restaurants in Kigali. However, those with a craving for fish are likely to encounter freshwater tilapia or sambaza, a particular delicacy of Lake Kivu. If you venture to this African Great Lake in eastern Rwanda, you’ll witness fishermen setting out at dusk to cast their nets by torchlight, hoping to catch thousands of these tiny, sardine-like silver fish.
Sambaza inhabit the lake’s deep waters and are a prominent feature on the menus of waterfront restaurants. They are typically deep-fried and served by the handful, offering a crunchy texture and a flavor that is both salty and sweet. Sambaza are commonly accompanied by a dipping sauce made from peanut, mayonnaise, or spicy pili pili, adding another layer of flavor to this unique culinary experience.
6. Agatogo
Agatogo is a hearty stew centered around plantains and can be prepared with or without meat. When meat is included, it usually features chunks of beef or goat, adding richness and protein to the dish. Plantains, being the starchy and less sweet cousins of bananas, contribute to the stew’s filling nature, especially when combined with tomatoes, onion, garlic, and generous portions of green leaves, such as cassava leaves or wild spinach.
The dish’s satisfying quality has earned it the nickname "hangover stew" among Peace Corps volunteers. Meat can sometimes be substituted with fish or omitted entirely to accommodate dietary restrictions or budget constraints. Like many Rwandan dishes, agatogo is often finished with a sprinkle of ground peanuts just before serving, enhancing its flavor profile.
7. Kachumbari
If you prefer your vegetables crunchy and minimally processed, kachumbari is the ideal side dish for you. The name "kachumbari" originates from Swahili, but the dish’s roots are believed to be Indian. It was likely introduced to the coasts of Kenya and Tanzania by traders and gradually made its way inland to Rwanda, Uganda, and Burundi.
Essentially, kachumbari is a simple salad made from diced, raw onions and tomatoes, often with the addition of chili peppers and/or cucumber. Lime or lemon juice serves as a vinaigrette, highlighting the vegetables’ fresh flavors. This refreshing dish is a delicious accompaniment to barbecued meats, stews, and even plain ugali or rice.
8. Igisafuria
Igisafuria, also known as igisafuliya or igisafrya, derives its name from the Kinyarwanda word for "pot." Similar to the Moroccan tagine or the South African potjiekos, it is prepared in a single pot placed over a fire for an extended period, allowing the ingredients to cook slowly in their own juices with minimal water.
The exact ingredients vary depending on the chef’s preferences, but typically include chopped meat (chicken, goat, or beef) and vegetables such as potatoes, plantains, peppers, onions, tomatoes, beans, or even bananas. The meat is first seared in hot oil before the vegetables, spices, seasoning, and a small amount of water are added to create a rich and flavorful stew with plenty of liquid.
9. Brochettes
Meat lovers need not despair, as meat is widely available in most restaurants in Rwanda, even though many iconic dishes are vegetarian or vegan. A particular favorite, often found at roadside food stalls, is the brochette, a French term likely introduced during the Belgian colonial era.
Brochettes consist of raw meat and/or vegetables cooked over an open fire. The specific ingredients depend on availability, but common meats in Rwanda include beef, goat, and chicken. Closer to Lake Kivu, chunks of tilapia may be used. Chilli oil is a popular basting choice, so be sure to inquire if you’re sensitive to spicy food.
10. Mizuzu
If you have a sweet tooth, Rwandan cuisine has something for you too. One of the most popular options is mizuzu, a simple and affordable sweet treat made from deep-fried slices of ripe plantain. Although plantains are typically savory, they caramelize when fried, acquiring a delicious golden-brown color.
For added sweetness, mizuzu can be drizzled with honey or sprinkled with sugar. Regardless, they are best enjoyed warm and pair perfectly with a post-meal cup of rich Rwandan coffee. Mizuzu can be found in most markets in Rwanda.
From hearty stews to flavorful snacks, Rwanda’s cuisine offers a diverse range of culinary experiences. These ten foods provide a starting point for exploring the country’s unique flavors and culinary traditions.
