What’s Rwandan Cuisine Like?

Rwanda, often called the “Land of a Thousand Hills,” is known for its breathtaking landscapes, friendly people, and remarkable wildlife—especially the iconic mountain gorillas that inhabit Volcanoes National Park. But beyond its rolling hills and misty forests lies another treasure waiting to be discovered: Rwandan cuisine. Simple yet flavorful, grounded in tradition yet evolving with modern influences, Rwandan food reflects the nation’s agricultural roots, cultural diversity, and deep connection to the land.

A meal in Rwanda is more than nourishment—it’s an expression of community and hospitality. Whether you’re sharing a home-cooked dish in a rural village or dining in a Kigali restaurant overlooking the city’s skyline, Rwandan cuisine offers warmth, freshness, and authenticity in every bite.

The Foundations of Rwandan Cuisine

At its heart, Rwandan food is built around the abundance of its fertile soil. The country’s temperate climate and volcanic terrain make it one of the most productive agricultural regions in East Africa. As a result, most Rwandan dishes are plant-based, with meat and fish reserved for special occasions. The staple ingredients—bananas, beans, sweet potatoes, cassava, sorghum, maize, and leafy greens—form the foundation of nearly every meal.

What makes Rwandan cuisine so distinctive is its balance. Meals are typically light on oil and spices, focusing instead on the natural taste of ingredients. The flavors are earthy and comforting, offering a sense of connection to Rwanda’s countryside.

Common Staple Foods

Matoke (Cooked Bananas)

Just like its neighbor Uganda, Rwanda’s favorite staple is matoke, or green cooking bananas. These bananas are peeled, boiled, or steamed, and then mashed into a soft, savory base that pairs beautifully with stews or sauces. Matoke is often flavored with onions and a touch of salt, though it remains mild to allow the accompanying sauce—usually made from beans or groundnuts—to shine.

Matoke isn’t just a dish; it’s part of Rwandan identity. You’ll find it at weddings, festivals, and everyday family meals alike. It’s a food that brings people together, symbolizing abundance and unity.

Beans (Ibigori n’Ibishyimbo)

Beans are the backbone of Rwandan cuisine and the primary source of protein for many households. They’re served daily, often cooked slowly with tomatoes, onions, and sometimes with a touch of palm oil or groundnut paste for extra richness.

In Rwanda, no meal is considered complete without beans. They’re eaten with everything—from matoke and cassava to rice and potatoes—and are cherished for their heartiness and nutritional value.

Cassava (Ubugari and Isombe)

Cassava plays a versatile role in Rwandan cooking. The root itself can be boiled, fried, or pounded into a soft dough known as ubugari, which is similar in texture to posho or fufu. Cassava leaves, on the other hand, are a delicacy known as isombe.

Isombe is made by pounding cassava leaves into a fine paste and simmering them with onions, garlic, groundnuts, and sometimes smoked fish or meat. The result is a creamy, rich dish full of flavor and nutrients. It’s one of Rwanda’s signature meals and a must-try for anyone wanting a true taste of local cuisine.

Sweet Potatoes and Irish Potatoes

In Rwanda’s cooler highlands, potatoes thrive. Known locally as “Irish potatoes,” they’re served boiled, roasted, or fried and are a popular side dish for stews and beans. Sweet potatoes, too, are common and often enjoyed for breakfast or as a snack.

The Rwandan love for potatoes is so deep that regions like Musanze are sometimes called “the potato capital.” You’ll often find street vendors frying them into golden, crispy snacks served with chili sauce.

Popular Traditional Dishes

Ibihaza (Pumpkin and Beans)

A wholesome, traditional dish combining beans with chunks of pumpkin, ibihaza is a rural favorite that highlights Rwanda’s farm-to-table simplicity. The pumpkin softens as it cooks, blending with the beans to create a sweet, hearty stew that’s comforting and filling.

Agatogo

Agatogo is a versatile one-pot dish typically made with bananas, meat, or vegetables simmered in a flavorful sauce. It’s a favorite comfort food for many Rwandans, and the recipe varies from region to region. The vegetarian version, featuring green bananas and groundnut sauce, is especially delicious and popular in rural homes.

Brochettes (Rwandan Skewers)

If there’s one dish that bridges tradition and modern dining in Rwanda, it’s brochettes. These grilled meat skewers—usually beef, goat, chicken, or fish—are found everywhere from Kigali’s lively bars to roadside grills.

Brochettes are marinated in a blend of spices, garlic, and onions before being grilled over charcoal until smoky and tender. They’re often served with ibirayi (fried potatoes) or plantains, and a spicy tomato sauce called pili pili for extra heat.

For many visitors, sitting in a Kigali open-air bar, sipping a cold beer, and enjoying brochettes is an essential Rwandan experience.

Ugali (Cornmeal Dough)

Like in much of East Africa, ugali—a thick porridge made from maize flour—is a staple accompaniment to stews and sauces. It’s simple, filling, and perfectly suited to soak up flavors. Ugali pairs wonderfully with bean stew, isombe, or meat sauces.

Sambaza (Small Fried Fish)

If you visit the shores of Lake Kivu, don’t miss sambaza, a local delicacy made from small silver fish similar to sardines. They’re fried until crispy and golden, served with a squeeze of lemon and a cold drink. Sambaza is a favorite snack and an example of Rwanda’s connection to its lakes and freshwater resources.

Akabenz (Fried Pork)

A newer favorite, especially in urban areas, akabenz is fried or grilled pork that’s marinated in spices and served with fries or plantains. The name playfully comes from the luxury car brand “Benz,” suggesting that this dish is a bit of a treat. Akabenz is particularly popular in Kigali’s social scene and is a must-try for meat lovers.

Drinks and Accompaniments

Icyayi (African Tea)

Rwandans love their icyayi, or African tea. It’s a blend of black tea brewed with milk, ginger, and sugar, similar to chai. Served hot, it’s a comforting drink enjoyed throughout the day. You’ll often be offered a cup when visiting homes—a gesture of hospitality that defines Rwandan culture.

Ikivuguto (Fermented Milk)

Ikivuguto is a traditional fermented milk drink similar to yogurt but with a thicker, tangier flavor. It’s rich in probiotics and often enjoyed as a breakfast drink or snack. It has deep cultural significance, particularly among pastoralist communities.

Banana Beer and Sorghum Beer

Rwanda’s traditional alcoholic beverages include urwagwa (banana beer) and ikigage (sorghum beer). Both are home-brewed and hold ceremonial importance. They’re shared during weddings, community gatherings, and ancestral rituals.

Urwagwa, made from ripe bananas mixed with sorghum or millet, is smooth and slightly sweet. Ikigage, brewed from sorghum, has an earthy taste and is often enjoyed in communal settings, symbolizing unity and friendship.

The Influence of Modern Cuisine

While traditional foods remain central to daily life, Rwanda’s urban areas, especially Kigali, have embraced international influences. You’ll find restaurants offering fusion dishes that blend Rwandan ingredients with global culinary techniques—think matoke lasagna or brochette platters served with avocado salad.

Cafés serving locally grown coffee and bakeries offering pastries are also common, reflecting Rwanda’s modern, cosmopolitan side. Yet, even as the country modernizes, traditional food remains at the heart of its culture. It’s a connection to heritage, family, and community that Rwandans are deeply proud of.

Dining Etiquette and Food Culture

In Rwanda, meals are communal and eaten with care. People sit together, share from common plates, and eat slowly. It’s considered polite to wash hands before and after meals, and in many traditional settings, food is eaten with the right hand.

Hospitality is a deeply ingrained value. If you’re a guest, expect to be served generously—and don’t refuse food unless absolutely necessary, as doing so can be seen as disrespectful. Rwandans take pride in feeding their guests, and sharing a meal is a way of building relationships.

Experiencing Rwandan Cuisine as a Traveler

For travelers, exploring Rwandan cuisine is an adventure in itself. From Kigali’s vibrant food markets to countryside kitchens, every meal offers insight into Rwanda’s identity. You can join a cooking class to learn how to prepare dishes like isombe or groundnut sauce, visit banana beer breweries, or enjoy traditional buffets known as melange in local restaurants.

Food in Rwanda isn’t just about flavor—it’s about community, history, and connection to nature. Whether you’re eating a plate of matoke with beans in a village home or savoring grilled tilapia by Lake Kivu, each experience tells a story of a country that finds joy in simplicity and authenticity.

Why Book with Muhiga Safaris

A safari in Rwanda is not only about gorillas and wildlife—it’s also about experiencing the country’s vibrant culture through its food. Muhiga Safaris specializes in immersive travel experiences that combine nature, adventure, and local culture. Beyond organizing unforgettable gorilla trekking tours and national park safaris, they offer opportunities to explore Rwanda’s culinary heritage.

With Muhiga Safaris, you can enjoy authentic meals at local homes, participate in banana beer-making sessions, or dine at Kigali’s top traditional restaurants. Their expert guides help travelers connect with Rwanda beyond the safari jeep—through its people, stories, and flavors.

When you travel with Muhiga Safaris, every experience, from tasting isombe to watching gorillas in Volcanoes National Park, is thoughtfully curated to give you the full spirit of Rwanda—the warmth, the culture, and the flavor of the Land of a Thousand Hills.