14 Most Popular Rwandan Dishes and Foods

Brochette is one of Rwanda’s national dishes. It is a common choice of people in the Francophone region. You can also find it in the cuisine of Gabon and other African countries.

French colonialists brought these excellent grilled skewers to Rwanda, but locals have created their own versions.

This is a very popular street food in Rwanda, often made from goat, but also chicken, beef, or fish. Onions and vegetables are also common. All ingredients are marinated with spices and grilled over charcoal.

When you order brochette, you will be served with peri peri sauce and fried potatoes.

If you want to enjoy a dish with small fish, Sambaza is an excellent suggestion for you. It is a popular freshwater fish from Lake Kivu in Rwanda.

You will love the crispness of these silver-colored fish. In particular, when eating with peri peri sauces, it will bring an excellent taste.

These fishes are ideal appetizers. Plus, the Rwandans also use them to make a curry and enjoy it with rice.

Ugali is a staple food in Rwanda and East Africa in general. This porridge is created by boiling corn (maize) and cassava powder with water or milk to make a soft and smooth texture. Rwandans often eat it with curry or sauce to enhance its flavor.

Ugali is usually served in ball shapes. To enjoy it, you use your fingers to tear them into small parts and eat them with other food on the plate.

Regarding its history, Americans brought maize to Africa in the 16th and 17th centuries. Before maize arrived in Africa, people in Sub-Saharan Africa only used sorghum and millet to process this porridge, and they were the staple foods here.

Ugali recipe appeared on UNESCO’s Intangible Cultural Heritage of Humanity list in 2017.

Ibiharage is a traditional Rwandan stew that consists of beans cooked until tender, often simmered with onions, tomatoes, and sometimes garlic.

Beans are a staple food of Rwandan cuisine when planted in large quantities and sold in local markets.

Ibiharage is typically served as a main dish alongside staple carbohydrates such as ugali, boiled potatoes, or rice. It can go with other dishes like kachumbari (a fresh tomato and onion salad) to balance the meal with a refreshing element.

Kachumbari is a fresh salad commonly found in Easy Africa, including Rwanda. In fact, you can find many various variations of kachumbari in the cuisine of Kenya, Uganda, Tanzania, and other South African nations.

It is a simple yet flavorful dish made primarily from fresh, raw ingredients, such as finely chopped tomatoes, onions, and green bell peppers.

The salad is seasoned with salt, freshly squeezed lemon juice or vinegar, and occasionally fresh chili peppers. Overall, it is a favorite side dish in Rwanda.

FYI, the name “kachumbari” is derived from the word “cachumber” in Indians.

Isombe is a unique dish in Rwanda, which is made from cassava leaves.

The leaves are finely pounded and then cooked to create a dense and nutritious stew. Therefore, its preparation is somewhat labor-intensive.

Meat or fish can be included in the dish. Locals normally serve it with rice, porridge, boiled plantains, or ugali in meals.

Grilled tilapia is an indispensable dish in Rwandan recipes. Tilapia is a freshwater fish in Rwanda and many African countries, and it is also known as “ The Big Fish.” It lives a lot at the lakes in Rwanda.

This fish is famous for its mild, sweet flavor and firm texture. That’s why they are ideal for grilling over charcoal or wood, creating a smoky flavor.

Grilled tilapia is typically served as a whole fish, garnished with slices of lemon or lime, and accompanied by sides such as ugali, rice, or boiled potatoes. Rwandans often use their fingers to eat fish.

Matoke is a common dish in East Africa, including Rwanda. This incredible food is made up of plantain, which is green and unripe. These plantains are closely related to bananas but are starchier and less sweet, making them ideal for cooking rather than eating raw.

The preparation of matoke involves peeling the plantains, then boiling, steaming, or sometimes stewing them until they become tender. Once cooked, the plantains can be mashed into a consistent paste or served in their whole form.

The texture of Matoke is soft and somewhat akin to mashed potatoes. Matoke is commonly served as a main dish alongside other Rwandan staples such as beans, rice, or sauce-based dishes.

Mandazi is a sweet snack similar to doughnuts, popular for breakfast, street food, or tea time in Rwanda. This attractive food comes from Swahili Coast and is popular in many West African countries.

These snacks are sweet, fluffy, and slightly spiced. The basic ingredients include flour, sugar, coconut milk (or regular milk), and a leavening agent, with spices like cardamom or cinnamon.

Mandazi involves mixing the ingredients into a dough, which is then rolled out and cut into various shapes – typically triangles or circles. These pieces are then deep-fried in oil.

Igisafuriya is a traditional Rwandan one-pot dish. Its ingredients normally are beans, potatoes, and vegetables (like carrots and green beans). Meat sometimes is added.

The word “Igisafuria” in Kinyarwanda means “pot,” referring to the pot in which the dish is cooked.

Agatogo is a thick Rwandan stew created from green plantain, meat, and various spices.

The dish can be made with or without meat; when meat is included, it’s usually small pieces of fish or beef.

Rwandans often eat this food with rice or fried bread.

Akabenz is a Rwandan barbecued pork that is covered with lime. In fact, pork is a non-common element in Rwanda.

After marinating, the pork is either grilled over an open flame or fried in a pan until it reaches a golden-brown crispness on the outside while remaining juicy inside.

Interestingly, the name “Akabenz” literally translates to “small Benz,” a playful term that suggests this dish is highly valued, similar to the luxury of a Mercedes Benz.

It is popular as both a main dish in meals and as a snack, especially at gatherings.

Peri peri (or pili pili/piri piri) is a famous spicy sauce in many African countries, including Rwanda. This excellent sauce recipe is made of chilies, onions, and tomatoes. After going through the slow cook process, peri peri has a semi-solid texture.

African bird’s eye chili is a kind of chili that natives in East Africa are also famous for in many countries on this continent. The chefs often use this sauce to marinate meat and fish or dip in sambaza and brochettes.

Umutsima is a traditional Rwandan dish that consists of a simple yet staple combination of two primary ingredients: cornmeal and cassava flour.

This mixture is then cooked over low heat while being continuously stirred until it becomes dense and firm. This delicacy usually appears at weddings, events, and special occasions.

Umutsima is often served as a side dish, accompanying a variety of main dishes such as stews, vegetables, and meats.