Burundi
4 topics — topics in this category.
Ibiharage (Burundi Beans)
The bean pot of the hills: Burundi's beans (ibishimbo) — kidney beans simmered with palm or sunflower oil, onions and sometimes bananas — eaten daily with rice, cassava or sweet potatoes. Ingredients: kidney beans, onion…
Isombe (Burundi)
Burundi's cassava leaves: isombe — pounded cassava leaves simmered with groundnuts or palm oil and fish or meat, shared with Rwanda across the border of kinship. Ingredients: cassava leaves, groundnut paste, palm oil, sm…
Brochettes (Burundi)
Bujumbura's lake grill: brochettes and whole mukéké (Lake Tanganyika's prized fish) grilled at the lake's edge bars, with fried plantains and pili-pili. Ingredients: goat or beef (brochettes), mukéké fish, salt, onions,…
Ubugari (Burundi)
The sorghum and cassava base: ubugari (bugali) — a firm cassava or sorghum porridge eaten with beans and isombe across Burundi's hills. Ingredients: cassava or sorghum flour, water, salt. Recipe: 1) Boil water. 2) Add fl…
World Cuisines
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