After 'Q',come on lets go to Central africa, exactly to Rwanda. Since am running a month of blogging marathon with Around the world in 30days as theme with alphabets,i picked Rwandan cuisine for the alphabet 'R'.Rwandan food tends to be simple, made with locally-grown ingredients.Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Porridge is the traditional breakfast and meat is seldom eaten outside the cities due to its expense. Though stews are often flavoured with dried fish and meat, as is common in much of Africa. Flaked and dried fish is sometimes cooked with Chicken, yam, onions, various spices and water to prepare a flavored stew.The Rwandan diet is fairly starch-heavy. At a local restaurant you will find an array of starches - rice, crepes, cassava, sweet potatoes, chips (as in fried potatoes) and matooke (starchy bananas).If you're not meat lovers, you'll probably end up eating mostly starches, which are more than likely fried. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. In all of Rwanda, women are the ones who take care of cooking and they mainly stick to preparing beer, bananas and other simple to make dishes. Cooking is done in multiple ways such as roasting, baking, boiling, mashing, and spicing. cassava plants are mostly consumed as cooked greens. The most traditional meats that are still consumed in some parts of Rwanda are those hunted in the forests. Another interesting specific cooking method involves "Isombe", which are the green leaves from the manioc plant. The leaves get finely mashed and look a bit like spinach while the roots of the plant are used to make flour-like ingredients.
