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
13–22 of 22
Imbada
Rwandan fried pea-and-cassava-flour snacks, documented as being sold in streets and village markets and served alone or with porridge.
Impungure
A Rwandan preparation of dried corn and red beans, finished with sautéed onion and oil.
Imvange
Imvange is a traditional Rwandan mixed dish commonly prepared by cooking and mashing bananas with beans into a hearty savory mash.
Ingereke
A Rwandan dish of boiled taro roots and beans cooked together with bean stock.
Inyotse
Whole grilled tilapia served over a tomato concassé in the cited Rwandan recipe.
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.
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.
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.
Ubushera
A lightly fermented Rwandan sorghum drink made from sprouted sorghum flour.
Umutsima
A Rwandan stiff porridge made by cooking cassava flour and maize flour with water until it forms a firm mound suitable for serving alongside stews.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.