Rwandan cuisine

The cuisine of Rwanda is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied across different areas.

[1] The potato, thought to have been introduced to Rwanda by German and Belgian colonists, is now very popular and is cultivated in the towns of Gitarama and Butare.

[5] In the restaurants in the capital city of Kigali, locals and expatriates eat a variety of international cuisine, including Indian, Chinese, Italian, and African.

[6] In other cities and towns, the cuisine is simpler, often consisting of chicken, fish, goat or steak served with rice or French fries.

[4] In rural areas, urwagwa is a beer made from the fermented juice of bananas that has been mixed with roasted sorghum flour.