Rwanda’s Traditional Dishes to Try on Safari

Rwanda’s Traditional Dishes to Try on Safari

Rwanda’s cuisine is generally simple, wholesome, and primarily plant-based, reflecting its agricultural economy. While luxury lodges often offer international menus, venturing to local eateries or asking for traditional dishes at your lodge can provide a delicious insight into Rwandan culture.

Here are some traditional Rwandan dishes and ingredients to look out for:

  1. Ugali (or Ubugari):
    • What it is: A stiff porridge made from maize (corn) flour, cassava flour, or sorghum flour. It’s the staple food across much of East Africa.
    • How to eat it: It’s typically eaten with your right hand, rolled into a ball, and used to scoop up stews, vegetables, or sauces.
    • Taste: Fairly bland on its own, designed to absorb the flavors of accompanying dishes.
  2. Isombe:
    • What it is: A popular dish made from finely pounded cassava leaves, often cooked with palm oil, onions, and sometimes fish or meat.
    • Taste: Earthy, slightly bitter, and savory. It has a distinctive green color and a thick, creamy texture.
    • Availability: Very common in local restaurants.
  3. Ibiharage (Beans):
    • What it is: Beans are a cornerstone of the Rwandan diet, usually served stewed.
    • Taste: Savory, often cooked with onions, tomatoes, and sometimes a hint of chili. They are a rich source of protein.
    • Availability: Almost universally available and a staple accompaniment to most meals.
  4. Imvange:
    • What it is: A mix of various vegetables, often including green bananas (matoke), sweet potatoes, cassava, and sometimes beans, all boiled or steamed together.
    • Taste: A hearty and nutritious vegetable medley, usually lightly seasoned.
  5. Amasununu (Fermented Milk):
    • What it is: A traditional fermented milk product, similar to a thick, sour yogurt.
    • Taste: Tangy and refreshing. It’s often served as a drink or alongside meals.
  6. Brochettes (Grilled Skewers):
    • What it is: While not unique to Rwanda, brochettes are extremely popular. They consist of grilled meat (beef, goat, or chicken) or fish skewers.
    • Taste: Smoky, tender, and often spiced.
    • Availability: Widely available in local bars and restaurants, often served with fries or a small salad.
  7. Akabenz (Roasted Pork):
    • What it is: A specialty, particularly in local eateries, consisting of slow-roasted or grilled pork.
    • Taste: Rich, fatty, and flavorful, often with crispy skin.
  8. Mishikaki (Grilled Beef Skewers with Fat):
    • What it is: Similar to brochettes, but often featuring chunks of beef alternating with pieces of fat, grilled to perfection.
    • Taste: Juicy, savory, and rich.
  9. Potatoes (Ibirayi):
    • What it is: Potatoes are widely grown and consumed in Rwanda, often served boiled, fried, or mashed.
    • Taste: Simple and comforting, a common carbohydrate alongside ugali or rice.
  10. Matoke (Green Bananas):
    • What it is: Steamed or boiled green bananas, often pounded into a thick, starchy mash. A staple in East Africa.
    • Taste: Mild and starchy, typically served with stews or sauces.

Where to Try Traditional Dishes on Safari:

  • Local Restaurants (Agatogo): In towns like Musanze (near Volcanoes National Park) or outside Akagera, look for local eateries (often called “Agatogo” or similar) that serve buffet-style meals. This is the best way to experience authentic Rwandan home cooking.
  • Lodge Staff Meals: Some lodges, especially those with a strong community focus, might offer guests a taste of the traditional meals prepared for their staff.
  • Cultural Village Visits: Places like the Gorilla Guardians Village often include traditional food demonstrations or tastings.

Don’t expect overly complex spices or rich sauces; Rwandan cuisine is about fresh, local ingredients and comforting, hearty sustenance. It’s a true taste of the country’s simple, agrarian lifestyle.