| Part ofa series on the |
| Culture of Rwanda |
|---|
 |
Thecuisine ofRwanda is based on localstaple foods produced by the traditionalsubsistence-level agriculture and has historically varied across different areas.[1]
Rwandan staples includebananas,plantains,pulses,sweet potatoes, beans, andcassava (manioc). Historically this is particularly true of theTwa and theHutus who hunted and farmed. Their diet was high in vegetables and lacked in animal protein due to the small amount of animal products consumed. TheTutsis were traditionallypastoralists and consumed a higher amount of milk and dairy products.[1] A majority of Rwandan people depend on farming, and a majority of those people who are farmers do not sell what they produce due to challenges accessing markets.[2]
Many Rwandans eat a lot of meat nowadays.[1] For those that live near lakes and have access to fish,tilapia is popular.[1] Thepotato, thought to have been introduced to Rwanda byGerman andBelgian colonists, is now very popular and is cultivated in the towns ofGitarama andButare.[3]
Various dishes have developed from the range of basic foods consumed.Ugali (orbugali), eaten throughout sub-Saharan Africa, is a paste made from maize and water to form aporridge-like consistency.[4]Isombe is made from mashed cassava leaves and served with meat or fish.[3]
Matoke is a dish made from baked or steamed bananas.[4]Ibihaza is made from pumpkins cut into pieces, mixed with beans and boiled without peeling them. The groundnut pasteikinyiga and millet flour pasteumutsima w’uburo are made from boiling water and flour, mixed to a porridge-like consistency.[5] In the restaurants in the capital city ofKigali, locals andexpatriates eat a variety of international cuisine, includingIndian,Chinese,Italian, andAfrican.[6] In other cities and towns, the cuisine is simpler, often consisting of chicken, fish, goat or steak served with rice orFrench fries.[6]
Milk is a common drink among Rwandans.[7]Igikoma, also known as porridge, is a common breakfast drink consumed by athletes and breastfeeding mothers.[8] Other popular drinks in Rwanda include fruit juice, wine, beer andsoda (Fanta) for those who do not drink alcohol.[9] Commercial beers drunk in Rwanda includePrimus,Mützig andAmstel.[4] In rural areas,urwagwa is a beer made from the fermented juice of bananas that has been mixed with roastedsorghum flour.[10]
Beers feature in traditional rituals and ceremonies and are generally consumed only by men.[3]Ikigage is an alcoholic beverage made from dry sorghum that is thought to have medicinal powers.[11]Ubuki is made from fermentedhoney with 12 percent alcohol content.[12]
.svg)
