Rwandan cuisine
Rwandan Cuisine
Rwandan cuisine (pronunciation: roo-wan-dan kwee-zeen) is the traditional style of cooking and food preparation practiced in Rwanda, a country in East Africa.
Etymology
The term "Rwandan cuisine" is derived from the country's name, Rwanda, and the French word "cuisine" which means kitchen or cooking.
Overview
Rwandan cuisine is based on local staple foods produced by the traditional subsistence-level agriculture and has been influenced by the country's history and social structure. The diet is largely based on potatoes, beans, sorghum, maize, and millet.
Key Dishes
Some of the key dishes in Rwandan cuisine include:
- Ugali (pronunciation: oo-ga-lee) - A type of dough made from maize and water. It is a staple food in Rwanda.
- Isombe (pronunciation: ee-som-be) - A dish made from mashed cassava leaves and served with dried fish.
- Matoke (pronunciation: ma-to-ke) - Cooked and mashed green bananas, often served with a sauce.
- Brochettes (pronunciation: bro-shet) - A popular Rwandan dish, usually made from goat, but can also be made from chicken, beef, or fish.
Related Terms
- East African Cuisine - The general cuisine of the East African region, which includes Rwanda.
- African Cuisine - The general cuisine of the African continent.
- Traditional Food - Food that is passed through generations and represents a particular culture's history and tradition.
External links
- Medical encyclopedia article on Rwandan cuisine
- Wikipedia's article - Rwandan cuisine
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