Cuisine in Burundi

Brochette

Goat or beef marinated in spices and grilled over charcoal. A staple with beer.

• Region: Nationwide
• Main ingredients: Goat meat, Onion, Bell pepper, Spices

Grilled Mukeke

Lake Tanganyika endemic species Mukeke grilled with lemon and spices, a regional dish.

• Region: Bujumbura lakeside
• Main ingredients: Mukeke fish, Lemon, Salt, Pili pili sauce

Ugali (Amahanga)

Staple food made by kneading cornmeal. Eaten with beans or sauce.

• Region: Nationwide
• Main ingredients: Cornmeal, Water, Salt

Ibiharange (Stewed beans)

Red kidney beans stewed with tomatoes and onions, a daily food.

• Region: Central highlands
• Main ingredients: Kidney beans, Tomato, Onion, Palm oil

Isombe

Rich stew of cassava leaves cooked in peanut paste.

• Region: South
• Main ingredients: Cassava leaves, Peanuts, Palm oil

Matoke

Steamed green bananas. Combined with meat or peanut sauce.

• Region: Northern hills
• Main ingredients: Plantain bananas, Onion, Oil

Chapati

Flatbread popular throughout East Africa. For breakfast or snacks.

• Region: Urban areas
• Main ingredients: Wheat flour, Water, Oil, Salt

Ndagala

Home-cooked dish of dried small fish stewed in tomato sauce.

• Region: Lakeside areas
• Main ingredients: Small fish, Tomato, Onion

Pilau Rice

Fragrant spiced rice cooked with cloves and cardamom.

• Region: Swahili region
• Main ingredients: Rice, Cinnamon, Cardamom, Meat

Banana Beer (Urwarwa)

Slightly carbonated beverage made from naturally fermented ripe bananas. Essential for festivals.

• Region: Central and south
• Main ingredients: Bananas, Sorghum flour, Water