Table of Contents
Introduction
Cooking in Rwanda was a gentle reminder that some of the most powerful travel memories are the simplest ones. It wasn’t a fancy kitchen or a five-star meal, but it was a cute setup, a Congolese chef due to the ongoing war in Eastern Africa, which has displaced millions of people to neighboring countries. If you want to learn about East African food then keep on reading.
Rwanda was a country I’d been eager to visit for a long time. And as always, I try to take a local cooking class wherever I go. The chef, originally from the Democratic Republic of Congo, welcomed us with warmth and a love for food that needed no translation. She also understood my love for spice so got me pounding fresh pepper LMAO!
This post is part of my Cooking Travel Talks series, where I share the dishes I’ve cooked around the world, what I learnt, and how food connects us beyond borders. Let’s taste Rwanda.
Cooking in Rwanda
The menu was simply nourishing. We made so many different dishes and the meal was so wholesome. Here’s what we prepared together:
- Sweet Potatoes. Steamed and seasoned to the T. A staple in many African households and one of my favorites.
- Mixed Cabbage. Lightly stir-fried with onions, garlic, and a lot of spice and flavour.
- Dodo (Amaranth leaves). A leafy green vegetable, rich in iron and full of flavour.
- Cassava. Peeled, chopped, and cooked down. Dense and satisfying perfect with any sauce or stew.
We had this with rice and beans. Each dish reminded me of home. The meal was generous, grounded, and deeply fulfilling. There was no rush, just intentional chopping, boiling, frying, and storytelling. The chef told us about her heritage and the journey that brought her to Rwanda. It was honest raw and allowed a deep connection between the food, the local people and most importantly the country.
What I Learnt in Rwanda
As always, Cooking Travel Talks is about so much more than the food. It’s about learning generational history and connecting with different memories.
Here’s what stood out to me from this experience:
- The power of simplicity: These were tasty, rich and comforting ingredients. Filled with colour and flavour. The tongue was constantly surprised with different textures and flavours.
- Congolese influence in Rwanda: Our chef brought her own roots into the kitchen. From the seasoning to the storytelling, I learnt how migration within boarder African countries despite the hurt it can add depth to a local dish or cuisine.
- Cooking is cultural exchange: While we chopped and stirred, we laughed and shared stories. That’s when you realise the food is just the entry point.
I don’t have the details of the Cooking Class I did in Rwanda but you can book via here on GetYourGuide.
Conclusion
This wasn’t just a cooking class in Rwanda. It was the start to me really experiencing the country. A gentle reminder and lesson in slowing down and appreciating what’s in front of you. Rwanda surprised me in so many ways, the country is beautiful and the cooking experience with a Congolese chef was a big highlight for me.
So, if you’re ever in Kigali, don’t just visit the museums or the gorillas. They are great but take a moment to step into someone’s kitchen. Let them show you their culture through their food.
Food is memory. It is connection. Food is travel.
Have you been to Rwanda? Here is my travel guide for Rwanda, Uganda and more…
Looking forward to the next series?
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Tuzabonana Nyuma
MBV x
