Staple Foods & Home Cooking

• Ugali: A firm cornmeal porridge typically served with stews and beans.
• Isombe: Mashed cassava leaves cooked with palm oil and peanuts, a classic Rwandan dish.
• Vegetable Stew: Commonly made with pumpkin, beans, and green bananas, usually mild in flavor.
• Green Bananas (Ibitoke): Steamed or roasted as a side dish, often cooked with meat as well.

Specialties & Snacks

• Brochettes: Skewers of beef, goat, or fish, grilled and popular at night markets and bars.
• Akabenz: Fried or grilled pork served with green bananas, best enjoyed with beer.
• Sambaza: Tiny fish from Lake Kivu, deep-fried whole and a must-try by the lakeside.
• Chapati: Indian-style flatbread commonly found on the streets, often wrapped around eggs or vegetables.

Drinks & Practical Tips

• Rwandan Coffee: Primarily Arabica beans; Kigali has many specialty cafés and roasteries where you can try pour-over brews.
• Banana Beer (Urwagwa): A traditional fermented drink with a slightly tangy taste, often served at celebrations.
• Highland Tea: Rwanda produces high-quality tea, a great souvenir to take home.
• Local restaurants are very affordable; mid-range meals average around 5,000–15,000 Rwandan Francs per person, while fine dining at upscale hotels costs more.
• Tap water is not safe to drink—stick to bottled water. Peel or thoroughly wash fruits and vegetables.