A FOOD TRADITION
Rwandan Cuisine
A highland Great Lakes cooking tradition centered on beans, bananas, cassava, maize, leafy greens, tubers, freshwater fish, and grilled meats.
Dishes linked to this cuisine
1–12 of 22
Agatoke
Agatoke is a Burundian dish of cooked green bananas, commonly combined with beans and onion and served as a hearty staple.
Akabenz
Akabenz is a Rwandan pork dish in which seasoned pork is fried until browned and richly rendered.
Amaganda
A northern Rwandan one-pot meal of beans, dried corn, unpeeled Irish potatoes and sweet potatoes.
Amandazi
Amandazi are Rwandan fried dough cakes prepared from flour dough and served as a snack or breakfast food.
Amashaza n'Ibihaza
A Rwandan preparation of steamed pumpkin and boiled peas served together as a side or light main dish.
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.
Ibihaza
A Rwandan pumpkin-and-bean preparation in which pumpkin is cooked with beans into a soft savory side dish.
Ibishyimbo
A savory Rwandan bean dish in which beans are simmered with onion and tomato until tender and served warm.
Icyayi
A Rwandan milk tea brewed with ginger and black tea powder.
Igihembe
A Rwandan skinless-bean stew documented as a southern preparation and traditionally associated with children and people with sensitive stomachs.
Igikoma
Igikoma is a Rwandan porridge made by cooking grain flour with water and often enriching it with milk.
Igisafuriya
A Rwandan one-pot chicken dish with green bananas, Irish potatoes, vegetables and peanut butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.