Local Food Tour
Rwandan cuisine is deeply rooted in the country's agricultural traditions, with a focus on locally farmed available ingredients. Here are some notable dishes and elements of Rwandan cuisine:
Ugali (Isombe)
Volcanoes National Park, located in Rwanda, is celebrated for its dramatic volcanic landscapes and rich wildlife. The park, named after the stunning chain of volcanoes that define its scenery, offers thrilling opportunities for hiking through dense forests and bamboo groves. Here, visitors can encounter the elusive Mountain Gorillas and playful Golden Monkeys in their natural environment. The park’s lush terrain and diverse wildlife make it a captivating destination for nature lovers and adventure seekers alike.
Ibihaza
A dish made from boiled pumpkin that is mashed and mixed with beans. The combination of the sweetness of the pumpkin and the earthiness of the beans makes it a popular and nutritious meal. Ibihaza is a traditional Rwandan dish, with roots in the country’s agricultural history, where pumpkins and beans are widely cultivated.
Brochettes
Grilled meat skewers, often made from goat, beef, or fish, marinated in a spicy sauce. They are commonly served in restaurants and at social gatherings. Brochettes are influenced by French cuisine but have been adapted to local tastes and are now a beloved street food in Rwanda.
Isombe
Made from cassava leaves, Isombe is often boiled with ground peanuts, palm oil, and sometimes meat or fish. It’s usually served with ugali or rice. Cassava leaves are a staple in many African cuisines, and Isombe is a signature Rwandan dish, highlighting the local use of cassava.
Akabenz
A popular dish made from fried or grilled pork. It’s usually seasoned with a mix of local spices and is a favourite during social gatherings. The name “Akabenz” is derived from the Mercedes Benz brand, as it’s considered a luxury dish, symbolizing something high-quality and desirable.
These dishes not only reflect Rwanda’s agricultural bounty but also the influence of neighbouring countries and historical trade routes. The cuisine is largely based on what’s locally available, ensuring that it’s sustainable and deeply connected to the land.