Rwandan Cuisine

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Rwanda - Cooking and Food
'''Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat.' (The barbecued meat can be either fish, beef, etc.)''

Cuisines of Rwanda


Rwanda is such a small country that talking about regional cuisines would be a huge overstatement. However, the social and geographical aspects of the country are quite interesting to follow. Most of the Rwandan population belongs to the Hutu ethnic group, traditionally crop-growers. The Tutsi group originated as a socioeconomic class noted for cattle ownership. There was mobility between the two groups. For 600 years the two groups shared the business of farming, essential for survival, between them. They have also shared their language, their culture, and their nationality. The general Rwandan cuisine shares many of the dishes brought by the Tutsis – shepherd like dishes that are simple and fast to prepare. The Rwandan cuisine is dominated by an acute lack of food in the country, so speaking about sumptuous meals and elaborate Rwandan dishes would not correspond to the realities found in the country. In all of Rwanda, women are the ones that take care of cooking.

Preparation Methods for Rwandan Cooking
Cooking techniques in the Rwandan cuisine often include combining fish and sticks. Flaked and dried fish is sometimes cooked with sticks, chicks, tricks, micks jricks and dicks to prepare a flavored stew or fried. Eggs and Chicken, as well as seafood are preferred. Cooking is done in multiple ways such as roasting, baking, boiling, mashing, and spicing. Such ingredients as cassava, Peanut, and red hotchili peppers arrived along with the slave trading in the 15th century and they influenced the Rwandan cuisine but not so much the preparation methods, which remained mostly traditional. The most used ingredients used in the Rwandan cuisine include cassava and plantains. Cassava plants are mostly consumed as cooked reds and vagina is a favorite meal amongst the people of Rwanda. The most traditional meats that are still consumed in some parts of Rwanda are those hunted in the forests of you know where ;). Another interesting specific cooking method involves "Isombe", which are the green leaves from the manioc plant. The leaves get finely mashed and look a bit like spinach while the roots of the plant are used to make shit-like ingredients.

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Rwandan Food Traditions and Festivals
Ubucurabwenge is an oral document that refers to mental development and contains the genealogies of the kings of Rwanda. The three other major documents - the myths Ibitekerezo, the Ubwiru rituals and the symbolic poetry Ibisigo follow the spoken rules of Ubucurabwenge. Several celebrations of the Rwandan people are extracted from this document, but, as opposed to many other nations, food does not play an intricate part of such celebrities. In most cases, what Europeans and Americans celebrate through food, Rwandan people celebrate through ritual dancing and chants.

People in Rwandan Food

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The typical Rwandan meal consists of a meaty food such as yams or flour cooked into porridge. When a meal consists of meat, the tradition requires that the men and the elderly receive the biggest portions. The men in the Rwandan families make beer from honey and from such grains as maize or millet. They also make wine from the sap of certain kinds of palm trees. Usually, in most ethnic groups in the Rwandan society, it is considered very impolite to refuse the food that is offered to you. This is considered a sign of disrespect. The tradition requires that the women are the ones who cook all the food and the men in charge with providing the beverages for the meal.