Spain now has the world’s most powerful passport, according to a new index.
30.11.2023 - 23:55 / lonelyplanet.com / Lake Kivu
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Squeezed between Congo, Uganda, and Tanzania, Rwanda is a small landlocked East-African nation that offers a great mix of cultural activities, rich wildlife and nature, and vibrant art to curious travelers. Whether you're wandering the streets of the capital, Kigali, or relaxing on the shores of Lake Kivu, one of seven African Great Lakes, you can get the taste of this resilient nation through the variety of local and regional delicacies that make traveling in Rwanda so flavorful.
Called the “Land of a Thousand Hills,” Rwanda indeed has a hilly and fertile terrain, where lush vegetation blooming atop the red, mineral-rich soil creates a strikingly colorful landscape. Many Rwandan families, particularly in the rural parts of the country, rely on subsistence farming with crops they can cultivate on a small scale. A typical Rwandan diet thus consists of items like cassava leaves, plantains, bananas, avocados, corn, millet, and beans. Here are the staple dishes you shouldn’t miss in Rwanda.
Perhaps the most ubiquitous of all Rwandan meals is the ugali, a side dish commonly found throughout sub-Saharan Africa. This stiff, porridge-like ball of vital carbs is made with maize corn, sometimes mixed with cassava flour. Ugali serves as a base for the varieties of rich stews, curries, and sauces for which Rwanda is known.
Speaking of stews: arguably Rwanda’s most popular dish is the isombe, a stew of cassava leaves pounded into a deep-green paste. This paste is then boiled in flavorful beef, chicken, or fish stock alongside onions, spinach, or peppers, and topped with fresh peanut butter, spices, and a bit of palm oil for added richness.
A typical Rwandan table is not complete without matoke: a sweeter take on mashed potatoes made with matoke bananas indigenous to the African Great Lakes region. Short and starchy, matoke bananas are harvested green, then steamed while wrapped in their leaves in a laborious process, before finally getting mashed. The result is a satisfying, savory staple with a touch of sweetness.
Inside Rwandan cities like the bustling city of Kigali, a mix of East African, European, Chinese, and Indian influences has created an eclectic cuisine. Here, you can expect to taste a variety of meat-based dishes like brochettes, skewers of beef, goat, fish, or pork spiced with chilis and grilled over charcoals with onions or peppers, agatogo, a filling stew with plantains, cassava leaves or spinach, and a serving of beef or goat, and akabenz, dry-fried lime barbeque pork.
Most restaurants will also serve helpings of potato chips or Indian-style chapati flatbreads to accompany the meals. Igisafuria is common on the menu. The name for this hearty dish, not unlike the Moroccan tagine, comes from
Spain now has the world’s most powerful passport, according to a new index.
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Pelicans preen and glide. Jacana birds, precise as ballerinas, point their improbably elongated toes. Pied kingfishers flit in and out of their lakeside nest holes, saddle-billed storks patrol the grassy banks and skimmers speed across the silver-blue water, scooping up beakfuls mid-flight. Everywhere I look, there are birds in abundance. The safari boat is the perfect platform from which to watch: open-sided, smooth and near-silent.
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