TRAVEL GUIDE for RWANDA! – Don't wait for the perfect moment, just take the moment and make it perfect!

Rwandan Meat Dishes

The meat dishes in the Rwandan cuisine are very varied. Rwandans who live in rural areas rarely eat meat. Some families have cattle, but since cattle are considered a status symbol, people seldom slaughter them for meat. Many Rwandans in rural areas eat meat only once or twice a month and some Rwandan children suffer from protein deficiency.

In urban areas meat is more plentiful. The most popular meats are beef and chicken. People who live near lakes may catch and eat fish. Tilapia and sambaza are raised on fish farms. The meats used are lamb, game (venison, ostrich, and impala) and fish (crayfish, prawns, tuna, mussels, oysters, mackerel and lobster).

Outside influences have enriched the Rwandans cuisine with such dishes as pickled fish, curry-marinated pork, lamb kebabs or different fish stews.


a.) Chicken with Tomato Sauce


  • 1 chicken, cut into pieces
  • 3 tbsp oil
  • 1 onion, thinly sliced
  • 3 large tomatoes, mashed
  • 2 stalks celery, cut into thin rounds
  • 1 tsp salt
  • 1 hot pimento or chili pepper

How to prepare:

  • Fry the chicken in hot oil until golden.
  • Remove pieces and cook onions in the same pot.
  • When they, too, are golden brown, return chicken pieces to the pot and add tomatoes, celery, salt and hot pepper.
  • Reduce heat and simmer until chicken is tender.


b.) Rwandan Beef Stew


  • 2 lb Stewing Beef, cut into 1/2- inch pieces
  • 1 med Onion, chopped
  • 2 tbl peanut oil
  • 3 lrg Green plantains, peeled and cut into 1 1/2-inch slices
  • 4 tbl Freshly squeezed lemon juice
  • 1 lrg tomato, peeled, seeded, and chopped coarse
  • 1 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/4 tsp Freshly ground black pepper

How to prepare:

  • Brown the Beef and the Onion in the oil in a heavy casserole.
  • Rub the plantain slices with the lemon juice and add them to the browned Beef and onions.
  • Cook for 5 minutes over low heat, stirring constantly to make sure they do not stick.
  • Add the remaining ingredients and water to cover.
  • Cover the casserole and cook over low heat for 1 1/2 to 2 hours.
  • Add more water if needed, and stir occasionally so the ingredients do not stick.


c.) Herbed Chicken


  •  1 lb. potatoes, thinly sliced
  • 8 lemon slices
  • 4 Chicken breast halves, with bone
  • 1 Envelope Lipton Recipe Secrets savory Herb with garlic Soup Mix, or Golden Herb with lemon Soup Mix
  • 1/3 cup water
  • 1 Tbsp. olive oil


  • How to prepare:
  • Preheat oven to temperature 375 °F.
  • Combine potatoes and lemon slices in a baking or roasting pan.
  • Place Chicken on top.
  • Combine soup mix, water and oil in a bowl and pour over Chicken and potatoes.
  • Bake 50 minutes, uncovered, or until Chicken is done and potatoes are tender.


d.) Pesto Sauce II


  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • 1 Tbsp. pine nuts, toasted
  • 1/4 cup canned tomato vegetable juice
  • 1/2 tsp. pepper

How to prepare:

  • Chop garlic in food processor or blender until minced.
  • Add next 2 ingredients and chop.
  • Add next 2 ingredients and purée until smooth.
  • May substitute balsamic vinegar, lemon juice or a puréed roasted red pepper for the juice.






Enjoy Rwanda

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