Ugali is made by boiling maize (corn) or cassava flour in water or milk until it forms a porridge. This white, bland Rwandan food is similar to rice in appearance. It doesn't have a taste on its own, but when combined with curry or sauce, it soaks up the flavors of the curry to make it taste tasty inside the mouth.

Ugali is served as a ball that takes up the majority of the plate space. A small section is torn and mixed with other foods on the plate before being eaten as a group. Ugali is widely consumed as a main course in Rwanda. It is available in almost all restaurants, homes, and cafes. Rwandans combine Ugali with Matoke, Isombe, Agatogo, stewed beans, and other dishes.

This is a common dish in East Africa. The traditional method of making them is time-consuming and labor-intensive. First, dried cassava or maize is pounded with a mortar and pestle, and then it is continuously stirred while cooking until it becomes a porridge. This staple can also be spelled Bugali, Ubugali, or Ubugari.

This is the first Rwandan dish I'll discuss that is made from bananas or plantains. But you can bet there will be plenty more! Because Rwandans grow a lot of bananas and plantains and have discovered a variety of ways to eat and drink them! Bananas are known as "Igitoki" or "Igitoke" in Rwanda.

Matoke is a popular dish made from East African Highland bananas, a short, starchy banana variety. This can be made in the traditional way known as 'Umunyinjye,' which involves steaming bananas wrapped in their leaves. Alternatively, you can simply boil and mash. When cooked, it resembles potatoes. As a result, it is commonly found in soups, stews, and wraps, as well as as an alternative to potatoes in Rwanda.

This stewed bean dish is a popular staple in Rwanda. It's the kidney bean version! This staple is cooked and served alongside many other Rwandan traditional dishes. These kidney beans are widely grown and can be found in most local markets.

To soften the dried kidney beans, soak them in water overnight. The water is then drained the next day, and sweated onions and grated tomatoes are added and allowed to warm through for a while. Then, a little water is added and the mixture is left to simmer for a few hours to achieve the creamy texture when eaten.

This traditional Rwandan dish is rarely eaten alone. Locals pair it with Ugali, Isombe, avocados, sweet potatoes, and pumpkin.

Brochettes made with goat meat or beef and served with Pili Pili sauce are a popular Rwandan snack or meal. Meat chunks are skewered with onions, chilies, and other vegetables, then marinated in local spices and cooked over a charcoal grill.

Typically served with fried potato chips and fried plantains (Mizuzu) for a filling meal. If you want to feel extra hot, add a few drops of Rwandan-made Akabanga chilli oil to your order.

Brochettes with a regional flair can be found in many Rwandan bars. Brochettes are available with goat offal, pork, chicken, and fish, as well as newer varieties with mushrooms. So you, the vegetarian, can enjoy the brochettes as well!

This is the Rwandan version of french fries, with a slight twist. That is in the process of being made! Locals prepare them by first slicing young, unpeeled potatoes into halves. Then, add water and spices to a pot and bring to a boil. Deep-fry them again until golden brown and crispy.

Rwandans prefer it with mayonnaise or Pili Pili. They go perfectly with brochettes. They are most commonly found in bars and restaurants, and locals frequently pair them with beer.

Sweet potatoes are also used in the preparation of these fries. It is also spelled "Ibiraya" or "Ikirayi".

If you plan a trip to Rwanda in the future, try this dish at least once. Your trip will not be complete without trying this dish. Many visitors are surprised by its unique taste and say that they had a good experience with it.

Rwandese cuisine is not typically hot and spicy. But if you're looking for a kick, they've got you covered as well. This hot chilli oil is extremely hot and should only be used to add a few drops to your food using the eye dropper bottle that comes with it.

Akabanga originated in Rwanda and is made from scotch bonnet pepper grown locally (a small yellow chilli). Not only is it a killer spice, but it also adds a deep flavor to stews, soups, and other dishes. Hard-boiled eggs with topped Akabanga oil drops are sold by roadside vendors.

This Rwandese hot chilli oil, known as akabanga, can be found in almost every restaurant and household in Rwanda and is gaining popularity abroad as well. Lots of travelers highly recommended this dish as one of the Syrian must-try foods.

The Mandazi is Africa's answer to the American doughnut. Though not as sweet as a doughnut, it still has a sweet taste that you can't stop at just one!

These African doughnuts are made by deep-frying an egg, sugar, milk, butter, and baking powder dough that has been formed into round or rectangular pieces. Mandazi has a crisp exterior and a soft interior. Frequently found in cafes and street food vendors across the country.

This is a traditional Rwandan snack that is often served with a mug of Rwandan black tea or coffee. It is also made with toppings such as honey, peanut butter, or sugar and served as a dessert. You can also have the plain version for breakfast. They're used to soak up spicy curries.

This fresh and fermented whole milk Ikivuguto is one of Rwanda's most well-known soft drinks. You can tell how popular it is by the number of milk bars (cafés) that can be found all over the country, some of which only sell Ikivuguto.

Though there are factories that produce pasteurized Ikivuguto, homemade Ikivuguto remains popular. The cow is milked first, and the fresh milk is poured into a jar, covered with a lid, and left for two to three days. Natural fermentation occurs during this time, and the milk is ready to drink at the end of the period.

Ikivuguto comes in a variety of thicknesses and sournesses. It's sour, creamy, and buttery. Typically served in milk bars alongside snacks such as cakes, pastries, egg rolls, and chapatis.

Ikivuguto is a staple of the Rwandan diet, often served alongside Ugali, Umutsima, sweet potato, cassava, and stewed kidney beans. It can also be pronounced "Ikiviguto" or "Kivuguto."

Urwagwa, a traditional Rwandan beer, is another fantastic addition to plantain/banana-based cuisine. This dish is made with East African highland bananas, which are abundant in Rwanda.

Bananas are first picked when they are green and just beginning to ripen. The traditional method is to dig a hole in the ground and set a controlled fire until the fruit is ripe. However, they are now simply kept near a fire to ripen. The juices from ripe bananas are then extracted by peeling and mashing them. After collecting the juice, roasted sorghum flour is added as natural yeast. After 24 hours of fermentation, the beer is ready to drink!

This Urwagwa beer plays an important role in Rwandan traditional and cultural ceremonies. It is also very popular at weddings. This beer-making tradition is passed down from father to son and is popular throughout the country, including Kigali.

You're bound to come across Rwanda's dish of mixed cabbage, which is served in homes and restaurants across the country as an accompaniment to bugali.

With meat being scarce in the nation's traditional diet, this recipe must be both filling and nutritious – as well as tasty.

While it is called mixed cabbage, most recipes also include chopped carrots, white or red onion, and grated tomato. All of these vegetables are grown in the country's hills.

The mixture of chopped and sliced vegetables is basically cooked down in a pan until softened and flavorful. This is typically enhanced by the addition of a crumbled stock cube, which is commonly referred to as Maggie after the leading local brand.