Cooking Traditional Rwandan Food| Authentic Taste of Rwanda |Ep.5

Welcome to the cooking class in Rwanda.

Discuss the differences in cooking methods between Kenya and Rwanda, particularly regarding the use of water.

Demonstrate adding flour without adding water, emphasizing the importance of boiling water first.

Explain that cassava should be softer than what is being demonstrated.

Mention that ugali can be made with cassava, corn, and sorghum, and that they sometimes mix these ingredients.

Encourage participants to finish their preparation, emphasizing persistence.

Discuss the process of making amala, explaining that it involves adding water and cooking further after initial preparation.

Mention that the national dish, isombe, consists of meat, cassava, and beans cooked in bean water.

Highlight that Rwandans use bean water in many dishes, such as cassava, potatoes, and yams, and that they do not discard the beans after boiling.

Conclude by noting that traditional Rwandan cooking involves a lot of boiling and is very organic.

Dietary

Allergens