Recettes Rwanda

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Isombe

Isombe is pounded cassava leaves cooked down with groundnuts, palm oil and aromatics into a dense green stew. It is a Rwandan household staple, and the version most cooks make carries a meaty depth that has nothing to do with meat: the groundnuts and the long cook supply it. The dish belongs to a wider Great Lakes tradition. It is documented as originating in the Democratic Republic of Congo and travelling south into Burundi and Rwanda, and the three countries cook recognisably the same dish under names that shift with the language. Cassava leaves are the constant. They are pounded rather than chopped, which breaks down the fibre in a way a knife cannot, and that texture is what distinguishes isombe from any other leaf stew. Isombe is served with rice or beans, and in Rwanda commonly with ubugari. It is everyday food rather than occasion food, which is the harder thing for a dish to be: it has to be worth cooking on a Tuesday. Cassava leaves are grown, gathered and sold across the region, and the greens that make isombe come from the same plant that provides the starch on the other side of the plate.

Les mieux notées

2 hr 20 minMediumRwanda

Recette de Blessing · Africook

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Rwandan Brochettes (Grilled Meat Skewers)

Brochettes are skewered grilled meat, and in Rwanda they are the food most reliably present wherever people gather in the evening. Goat is the usual choice, threaded onto skewers with onion, grilled over charcoal, and eaten standing at a bar, sitting in a restaurant, or bought from a street vendor on the way somewhere else. The word is French, meaning skewer, and its presence in Rwandan usage is a plain marker of the colonial period. What the word describes is entirely Rwandan: a particular cut, a particular char, and a particular way of eating, with grilled or fried plantain, potatoes and a fresh salad alongside. They are not heavily spiced, which distinguishes them sharply from the grilled meat traditions further west. Where Nigerian suya is built on a dry spice coating and West African peppered goat is aggressively hot, a Rwandan brochette is seasoned simply and relies on the meat and the fire. Heat, when it is wanted, arrives separately at the table as akabanga, the thin orange Rwandan chilli oil that is sold in small bottles and used a drop at a time. That separation of meat and heat is a matter of preference in Rwanda rather than an absence of one.

Les mieux notées

55 minEasyRwanda

Recette de Debby · Africook

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Igisafuri

Igisafuri means pot in Kinyarwanda, and the dish is named for its vessel in the same way potjiekos is in South Africa. Everything goes into one pot in stages, and what comes out is chicken, plantain and vegetables that have cooked into each other rather than alongside each other. The plantain is what makes it Rwandan. Cooking bananas and plantains are central to Rwandan agriculture and eating, grown on hillside smallholdings across the country in dozens of varieties, and a stew that uses them as its starch rather than serving rice beside it is doing something specific to the region. The plantains go in late and are submerged so they steam in the broth rather than boiling in water. It is unpretentious food. Rwandans describe it as a favourite precisely because the preparation asks so little of the cook, with everything going into one pot in stages and almost nothing to watch. The comparison people reach for is the Moroccan tagine, and it holds up as far as the method goes, though the ingredients are entirely different. Spinach goes over the plantains near the end and a whole hot pepper is dropped in for aroma rather than heat, which is a common way of handling chilli across the Great Lakes region.

Les mieux notées

1 hr 35 minEasyRwanda

Recette de Deborah · Africook

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Recettes Rwanda

Recettes à la une

Isombe

Recettes Rwanda les plus populaires

Isombe

Rwandan Brochettes (Grilled Meat Skewers)

Igisafuri