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Top Attractions in Rwanda
The cuisine of Rwanda is based on local staple foods produced by subsistence agriculture such as bananas, plantains (known as ibitoke), pulses, sweet potatoes, beans, and cassava (manioc). Many Rwandans do not eat meat more than a few times a month. For those who live near lakes and have access to fish, tilapia is popular. The potato, thought to have been introduced to Rwanda by German and Belgian colonialists, is very popular. Ugali, locally known as Ubugari (or umutsima) is common, a paste made from cassava or maize and water to form a porridge-like consistency that is eaten throughout the African Great Lakes. Isombe is made from mashed cassava leaves and served with dried fish. Lunch is usually a buffet known as mélange, consisting of the above staples and sometimes meat. Brochettes are the most popular food when eating out in the evening, usually made from goat but sometimes tripe, beef, or fish.