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Burundi
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Burundian Ndagala — Lake Tanganyika-Style Small Fish in Tomato Sauce
Ndagala are small sardine-like fish from Lake Tanganyika, often dried and later fried or simmered in sauce in Burundi and surrounding lake communities. This…
Burundian Lenga-Lenga — Braised Amaranth Greens with Tomato
Lenga-lenga is a name used for edible amaranth greens in Burundi and neighbouring central African food traditions. The tender leaves are cooked with onions…
Burundian Isombe — Slow-Cooked Cassava Leaves with Groundnuts
Isombe is a Burundian cassava-leaf stew, often enriched with groundnuts and sometimes red palm oil. Cassava leaves require specialized processing to reduce naturally occurring…
Burundian Ubugali bw’Imyumbati — Cassava Flour Ugali
Ubugali is a firmly cooked staple served with beans, greens, meat or fish in Burundi. Around Bujumbura, a form made with processed cassava flour…
Burundian Ibiharage — Stewed Beans
A simple Burundian bean preparation slowly cooked with onion and tomato until rich and tender.