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    Rwanda Food Staple

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    Ayerango Harriet
    The cuisine of Rwanda is based on staple foods like bananas, plantains, sweet potatoes, beans, and cassava. Historically, the Hutus consumed a diet high in vegetables while the Tutsis consumed more milk and dairy. Many traditions are centered around community, like monthly days of service and unique child naming ceremonies. Recipes included are a fruit salad, beef stew, cassava leaf stew, cornmeal mush, and tomato salad.

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    © All Rights Reserved
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    Rwanda Food Staple

    Uploaded by

    Ayerango Harriet
    77 views6 pages
    The cuisine of Rwanda is based on staple foods like bananas, plantains, sweet potatoes, beans, and cassava. Historically, the Hutus consumed a diet high in vegetables while the Tutsis consumed more milk and dairy. Many traditions are centered around community, like monthly days of service and unique child naming ceremonies. Recipes included are a fruit salad, beef stew, cassava leaf stew, cornmeal mush, and tomato salad.

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    RWANDA FOOD STAPLE

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    The cuisine of Rwanda is based on staple foods like bananas, plantains, sweet potatoes, beans, and cassava. Historically, the Hutus consumed a diet high in vegetables while the Tutsis consumed more milk and dairy. Many traditions are centered around community, like monthly days of service and unique child naming ceremonies. Recipes included are a fruit salad, beef stew, cassava leaf stew, cornmeal mush, and tomato salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    77 views6 pages

    Rwanda Food Staple

    Uploaded by

    Ayerango Harriet
    The cuisine of Rwanda is based on staple foods like bananas, plantains, sweet potatoes, beans, and cassava. Historically, the Hutus consumed a diet high in vegetables while the Tutsis consumed more milk and dairy. Many traditions are centered around community, like monthly days of service and unique child naming ceremonies. Recipes included are a fruit salad, beef stew, cassava leaf stew, cornmeal mush, and tomato salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    Recipes, Customs and Cuisine of Rwanda

    September 2013

    Cuisine
    The cuisine of Rwanda is based on local staple foods produced by traditional subsistence-level agriculture and
    has historically varied between the country's different ethnic groups.

    Rwandan staples include bananas, plantains, pulses (edible seeds), 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, supplemented with limited meats. The Tutsis were traditionally pastoralists and
    consumed a higher amount of milk and dairy products. Many Rwandans do not eat meat more than a few
    times a month. For those who live near lakes and have access to fish, tilapia is popular. The potato, thought to
    have been introduced to Rwanda by German and Belgian colonists, is now very popular.

    Read More: http://en.wikipedia.org/wiki/Rwandan_cuisine

    Customs - provided by Foundation Rwanda staff


    Traditions:

    The last Saturday of each month is Umuganda, a national day of community service. Normal services are
    closed from 7am-12pm so that all citizens can organize within their communities to do neighborhood chores
    such as clean-up and meeting together to discuss neighborhood issues.

    Greetings:

    Almost every contact is initiated with a handshake and holding hands is maintained through the greetings. If
    you are speaking while walking it is common to hold hands. This usually occurs within the same sex, but
    occasionally happens between men and women.

    Names in a Family:

    Surnames can be different among immediate family members, as parents frequently choose unique surnames
    for each child, and women keep their maiden names when married.

    Child Naming Ceremony:

    Child naming in Rwanda is a tradition that stems back to the ancestral period. The ceremony is held some
    weeks after the birth of the baby, sufficient time for the family to be confident in its health. During the
    ceremony suggestions of names come from the father, clan members, friends and other well-wishers. It is
    traditionally called ‘Kwita Izina’ which is translated as ‘Child naming’.

    1
    Recipes

    Rwanda Fruit Salad


    Ingredients:
    banana
    pineapple
    avocado
    mango
    papaya
    passion fruit

    Directions:
    Simply peel, slice, and cube the fruit. Toss
    together and enjoy.

    Recipe source:
    http://globaltableadventure.com/2012/11/11/recipe-rwandian-fruit-salad/

    2
    Rwanda Beef Stew

    Ingredients:

    2 pounds stewing beef, cut into 1/2- inch


    pieces
    1 medium onion, chopped
    2 tablespoons peanut oil
    3 large green plantains, peeled
    and cut into 1 1/2-inch slices
    4 tablespoons freshly squeezed lemon juice
    1 large tomato, peeled, seeded and coarsely
    chopped
    1 teaspoon salt
    1/2 teaspoon poultry seasoning
    1/4 teaspoon freshly ground black pepper

    Directions:

    In a heavy casserole dish, brown the beef and onion in oil. Rub the plantain slices with lemon juice and add
    them to the browned beef and onions. Cook for 5 minutes over low heat, stirring constantly to make sure they
    do not stick. Add the remaining ingredients and water to cover them.

    Cover the casserole and cook over low heat for 1 1/2 to 2 hours. Add more water if needed, and stir
    occasionally so that the ingredients do not stick.

    3
    Isombe

    Ingredients:

    1 pound cassava leaves, washed and chopped


    (or other greens such as kale, collard greens)
    6 spring onions, chopped
    2 medium eggplants, cubed
    500g spinach, washed and chopped
    2 green bell peppers, sliced into pieces
    3 tablespoons palm oil
    3 tablespoons peanut butter

    Directions:

    Add the cassava leaves (or other greens) to salted water and boil until tender. Add the chopped onions,
    eggplant, spinach and green bell peppers then cook on medium heat for 10 minutes. Add the palm oil and
    peanut butter and stir to form a smooth paste. Simmer for about 10 minutes, or until the sauce thickens.
    Serve with rice and bread.

    Recipe source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-isombe

    4
    Ugali (African Cornmeal Mush)

    Ingredients:

    4 cups water
    2 teaspoons salt
    2 cups white cornmeal, finely ground (or
    substitute hominy grits)

    Directions:

    Bring the water and salt to a boil in a heavy-


    bottomed saucepan. Stir in the cornmeal
    slowly, letting it fall though the fingers of your
    hand.

    Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush
    pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow
    to cool somewhat.

    Variations:

    White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse
    cassava flour or even hominy grits. More or less water can be added to achieve the consistency you prefer.
    Stir in a little butter if you like for a richer flavor.

    Notes:
    Ugali is usually served as an accompaniment to meat or
    vegetable stews, greens or soured milk. To eat ugali, pull
    off a small ball of mush with your fingers. Form an
    indentation with your thumb, and use it to scoop up
    accompanying stews and other dishes. Or you can form
    larger balls with your hands or an ice cream scoop, place
    them in individual serving bowls and spoon stew around
    them.

    5
    Kachumbari

    Ingredients:
    5 tomatoes, thinly sliced
    2 small onions, very thinly sliced
    1 avocado cut into small cubes (optional)
    1 red chili, cut length-wise into 5 strips
    Handful fresh coriander, finely chopped
    Juice of 1 lemon
    3 tablespoons olive oil
    Salt and freshly ground pepper to taste
    Cayenne pepper to decorate

    Directions:
    Layer the tomatoes, sliced onions, chili and coriander in a large serving bowl. Mix the lemon juice and olive oil
    together and toss this mixture through the salad. Season with salt and pepper. Sprinkle some cayenne
    pepper over the top and serve.

    Recipe source: http://joyunspeakableinkenya.blogspot.com/2012/05/kachumbari-kenyan-salad.html

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