| Part of a series on the |
| Culture of Rwanda |
|---|
 |
| People |
| Languages |
| Cuisine |
| Religion |
| Art |
| Literature |
| Music |
| Sport |
The cuisine of Rwanda is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied across different areas. [1]
Rwandan staples include bananas, plantains, pulses, sweet potatoes, beans, and cassava (manioc). Historically this is particularly true of the Twa and the Hutus who hunted and farmed. Their diet was high in vegetables and lacked in animal protein due to the small amount of animal products consumed. The Tutsis were traditionally pastoralists 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] The potato, thought to have been introduced to Rwanda by German and Belgian colonists, is now very popular and is cultivated in the towns of Gitarama and Butare. [3]
Various dishes have evolved from the range of basic foods consumed. Ugali (or bugali), eaten throughout sub-Saharan Africa, is a paste made from maize and water to form a porridge-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 paste ikinyiga and millet flour paste umutsima w’uburo are made from boiling water and flour, mixed to a porridge-like consistency. [5] In the restaurants in the capital city of Kigali, locals and expatriates eat a variety of international cuisine, including Indian, Chinese, Italian, and African. [6] In other cities and towns, the cuisine is simpler, often consisting of chicken, fish, goat or steak served with rice or French 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 and soda (Fanta) for those who do not drink alcohol. [9] Commercial beers drunk in Rwanda include Primus, Mützig and Amstel. [4] In rural areas, urwagwa is a beer made from the fermented juice of bananas that has been mixed with roasted sorghum 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 fermented honey with 12 percent alcohol content. [12]
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Ghanaian cuisines refer to the meals of the Ghanaian people. The main dishes of Ghana are organized around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. Most Ghanaian soups and stews are red or orange in appearance as a result of the main ingredients used.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
The culture of Rwanda is varied. Unlike many other countries in Africa, Rwanda has been a unified state since precolonial times, populated by the Banyarwanda people who share a single language and cultural heritage. Eleven regular national holidays are observed throughout the year, with others occasionally inserted by the government.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave. The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) and catch insects like onya for food which is called nyaka in the standard Lugbara language used in Arua. Cassava flour, sometimes mixed with millet or sorghum like posho or ugali, is the staple food and is called enya(sa) and accompanied with a range of soup dishes. Rice, yams, potatoes and matoke are also eaten. Below is a list of some of the Lugbara-styled delicacies found in West Nile Restaurants, Ariwara Town, Arua Park in Kampala and many homes or cafeterias that cherish traditional Lugbara cuisine.
Pará cuisine refers to the traditional cuisine native to Pará, Brazil. Foods from this region primarily draw influence from Indian, African, and Portuguese cultures. The core ingredients are sourced from the Amazon jungle, and may include meats such as shrimp, crab, seafood, fish, poultry, bush meat, and duck; these are all cooked with leaves, peppers, and herbs. Dishes are cooked in clay pots or barbecued in moquéns and soaked in tucupi, a yellow sauce extracted from wild manioc root native to the Amazon. Dishes may be served in bowls, in containers of clay, wrapped in cocoons of banana leaves, or in urupemas.
Zambian cuisine offers a range of dishes, which primarily features Nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal.
Funge or fúngi (Angola) or mfundi is a traditional African swallow made of cassava flour whisked into boiling water. It can also be made with sorghum, maize, or millet. It can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. Funge is a staple food in African cuisine. Some richer and more flavorful versions may be made with stock, like fish stock, instead of water. It is also known as bidia.
| Authority control databases: National |
|---|
