A FOOD TRADITION
Burundian Cuisine
A Great Lakes cooking tradition centered on cassava, maize, beans, bananas, leafy greens, freshwater fish, and grilled meats.
Dishes linked to this cuisine
1–12 of 16
Agatoke
Agatoke is a Burundian dish of cooked green bananas, commonly combined with beans and onion and served as a hearty staple.
Boko Boko Harees
A Burundian savory harees made by slowly cooking wheat with chicken, onion, and seasoning into a thick porridge.
Brochettes
Brochettes are skewered grilled foods. In Burundi, commonly served kebab versions include beef, goat, and chicken; in Morocco, brochettes are also established as street food.
Cassava Fritters
Cassava fritters are grated or mashed cassava formed into small cakes and deep-fried until crisp outside and tender inside.
Chapati
Chapati is an unleavened wheat flatbread rolled thin, layered with oil, and cooked on a hot griddle.
Fried Plantains
Fried Plantains are slices of plantain cooked in hot vegetable oil until tender inside and browned at the edges.
Ibiharage
Ibiharage is a Burundian bean dish in which beans are simmered with onion, tomato, vegetable oil, and seasoning until tender and savory.
Isombe
Isombe is a savory Burundian preparation of finely pounded cassava leaves simmered with peanuts, onion, and cooking oil, with fish appearing in some versions.
Kachumbari
Kachumbari is a fresh raw salad of chopped tomatoes, onion, herbs, chilli, and lemon juice, commonly served as a cool accompaniment.
Mandazi
Mandazi are lightly sweetened East African fried dough pastries made with flour and aromatic spices.
Matoke
Matoke is a savory East African dish of green cooking bananas steamed or simmered with aromatics and sometimes tomato until tender.
Mukeke
Mukeke is a Burundian freshwater fish dish in which the fish is typically grilled or fried and served with simple seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.