Food in

Rwanda

Rwanda’s cuisine is a reflection of its agricultural heritage and its people’s connection to the land. The country is known for its fresh, simple, and hearty dishes made from locally sourced ingredients. One of the most popular traditional foods is Ugali, a dense, dough-like dish made from maize or cassava flour, typically served as a side with stews and vegetables. Another staple is Isombe, a flavorful dish of cassava leaves cooked with ground peanuts, often paired with rice or plantains.

In Rwanda, you'll also find Brochettes, skewers of grilled meat, usually goat or beef, which are a favorite street food. Accompanying meals, fried Sambaza fish from Lake Kivu and grilled tilapia are common, as well as sweet plantains called Ibihaza. Ibirayi, or Rwandan potatoes, are an important part of the diet and are often served roasted or mashed.

Rwanda’s tropical climate provides an abundance of fresh fruits such as bananas, avocados, and passion fruits, which are widely enjoyed. Traditional drinks like Ikivuguto (fermented milk) and local banana beer, Urwagwa, offer an authentic taste of Rwandan beverages.

Kigali, the capital, has become a hub for modern dining, blending traditional flavors with international cuisine. You can explore a range of restaurants offering everything from authentic Rwandan dishes to global fusion menus. Local markets, such as Kimironko Market, are great places to taste fresh produce and traditional snacks, giving visitors a true sense of Rwanda’s simple yet flavorful gastronomy.