Rwanda
4 topics — topics in this category.
Isombe
Rwanda's cassava-leaf stew: pounded cassava leaves simmered with groundnuts, palm oil and smoked fish or meat — the deep-green soul of the Rwandan table. Ingredients: young cassava leaves, groundnut paste, palm oil, onio…
Brochettes (Rwandan)
Rwanda's skewer nights: goat or beef brochettes grilled over charcoal and eaten with fried plantain, chips and fiery pili-pili at the bars of Kigali. Ingredients: goat or beef, onions, peppers, salt, oil; pili-pili chile…
Mizuzu (Fried Plantain)
Fried plantain of the hills: ripe or green plantains fried into golden chips or soft coins — mizuzu accompanies everything from brochettes to beans. Ingredients: plantains (ripe for sweet, green for crisp), oil, salt. Re…
Ubugari
Rwanda's banana beer breadbasket staple: ubugari — a stiff cassava (or sorghum) porridge eaten with isombe, beans and stews across the country. Ingredients: cassava flour (or sorghum), water, salt. Recipe: 1) Boil water.…
World Cuisines
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