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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

13–16 of 16

Renga-Renga

Renga-Renga is a Burundian leafy-green preparation cooked with peanut paste, onion, and oil into a savory accompaniment or light dish.

Sambaza

Sambaza refers to small pelagic freshwater fish, especially Limnothrissa miodon, associated with the Lake Kivu and wider Great Lakes region. In eastern Democratic Republic of the Congo, it is consumed fresh or prepared fried, stewed with green bananas or tomato sauce, dried, or canned.

Sweet Potato Mash

Sweet Potato Mash is a soft dish of boiled or steamed sweet potatoes mashed until smooth, with butter or milk used in some preparations.

Ubugali

Ubugali is a firm East African staple porridge made primarily by cooking cassava flour with water and served as an accompaniment to savory dishes.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.