Ikivuguto (Fermented whole milk)

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."