Cuisine in Rwanda

Signature dishes

Ugali

Staple food made from cornmeal. Eaten with stews or sauces.

Main ingredients: Cornmeal, Water

Brochette

National snack of grilled goat, beef, or fish skewers.

Region: Nationwide
Main ingredients: Meat or fish, Spices, Salt

Ibihaza

Light snack of potatoes grilled with skin over charcoal.

Region: Northern Province
Main ingredients: Potatoes, Salt, Oil

Mizunji Isambaza

Delicacy of small fried and dried fish from Lake Kivu.

Region: Western Province
Main ingredients: Isambaza (Dagaa), Salt, Oil

Isombe

Home-cooked dish of bananas and meat stewed in peanut sauce.

Region: Southern Province
Main ingredients: Plantains, Beef or goat, Peanut paste

Chapati

Thin flatbread used for light meals or wraps.

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

Urwagwa (Banana Beer)

Low-alcohol beverage fermented from ripe bananas.

Region: Eastern Province
Main ingredients: Bananas, Grain flour, Water

Rwandan Coffee

High-altitude Arabica variety. Characterized by acidity and floral aroma.

Region: Southern and Western Provinces
Main ingredients: Coffee beans, Water

Tender Meat Stew

Restaurant staple of beef tenderloin stewed with tomatoes.

Main ingredients: Beef, Tomatoes, Onions, Garlic

Sambusa

Indian-origin triangular fried dumpling filled with meat or beans.

Region: Urban areas
Main ingredients: Wheat flour wrapper, Ground meat or beans, Spices