The following highlights some of the popular Traditional Rwandan Foods. If you manage to be in an Rwandan restaurant or you are visiting Rwanda, I recommend the following
1. Sambusa
They are small fried or baked empanadas with a tasty filling. Depending on the region, they can have different shapes: triangular, conical, tubular or crescent-shaped. During Ramadan or holidays, any meal is considered complete without sambusa. They are always the first to be used as an appetizer or snack, and then the first to disappear.
2. Potato Fries
Known locally as french fries or “Ibirayi”, they are not soggy at all, like real fries, they are fried twice. Sweet potatoes are a resistant starch that is healthier than regular potatoes. In most cases, locals use small potatoes peeled and cut in half. The pieces are boiled in water filled with fresh spices. They are then fried until golden brown and crispy. Ibirayi is best served with brochettes (grilled meat). Many people combine it with local beer.
3. Mushrooms
Rwanda is popular for the mass production of edible wild mushrooms. This raises important nutritional issues and interesting economic prospects. Mushrooms are used in many Rwandan dishes, perhaps the most popular being kebabs made from goat, pork, chicken and offal with the addition of the famous salted mushrooms.
4. Igisafuria
This stew is made with chicken as the main ingredient. First fry the chicken thighs, then add all the other ingredients such as tomatoes, onions, vegetables, potatoes and plantains to the pot with the chicken and cook them together. The word “Igisafuriya” means pot in Kinyarwanda in Rwanda. That’s where the name “Igisafuria” comes from, because everything is cooked together in one pot.
5. Mandazi
Rwanda mandazi are little African doughnuts that are truly addictive. Basically fried dough, one of my favorite things. These are typically made with less sugar than American style donuts, but have a subtle coconut, cardamom and cinnamon flavor. You’ll love them, and they pair perfectly with coffee or Rwandan tea.
6. Fresh Fish
Fresh fish, such as tilapia (whole tilapia) grilled to eat with the hand (it tastes better and is the best way to separate the bones) is one of the favorites in Rwanda. And a lot of dishes with fish in sauce are also quite popular at lunchtime (groundnut sauce, for example: peanuts).
7. Brochettes
Local “Brochettes” are delicious and available in most bars and restaurants. Small bars serve mainly goat kebabs, and goat liver kebabs are usually of higher quality for locals. Zingalo is the intestine of the goat, sometimes also served as a kabob. Some locals prefer this and it might be brought to you without asking. They are usually served with fries (“frites”) or fried or grilled ibitoke.
8. Sambaza
It is a fish that grows in the lakes of Rwanda and is caught by local fishermen using traditional methods. The fish is fried whole and served with a slice of lime and the special Rwandan Pili Pili sauce. It is usually served as an appetizer in restaurants. Some also offer masochistic versions. It is also eaten as a curry with ugali or rice in Rwandan households.
9. Chapati
It is made by boiling cornmeal or tapioca flour in water or milk until it becomes a paste. It has no flavor on its own, but when combined with a little curry or sauce, it absorbs the curry flavor and melts in the mouth. It is used as a ball that takes up most of the space on the plate. A small portion is divided and mixed with the rest of the food on the plate and eaten together.
10. Ugali
It is a flatbread that originated in India and is also widely eaten in some African countries. It has a delicious but subtle flavor that makes it easy to combine with almost any dish, sweet or savory, making it a versatile side dish. Without a doubt, they are the perfect complement to most dishes.
If you found this list useful, here are some more Traditional African Foods to try out on my Pinterest channel.