Burundian cuisine, deeply rooted in the country’s agricultural landscape, offers a delightful array of flavors and textures.

Staples like beans, plantains, cassava, and sweet potatoes form the foundation of many dishes, reflecting the fertile lands of this East African nation. Influences from neighboring countries and a touch of European culinary traditions have subtly shaped Burundi’s gastronomic identity. From hearty stews to simple yet satisfying side dishes, the food of Burundi provides a genuine taste of its culture and the warmth of its people.

Here are 10 foods that everyone should try to experience the authentic flavors of Burundi.

1. Ugali (Sima)

Ugali, also known as sima, is a staple food in Burundi. This stiff porridge is made by cooking cornmeal or cassava flour with water until it reaches a dense, dough-like consistency. Its neutral flavor makes it an ideal accompaniment to various dishes, effectively soaking up the flavors of stews, sauces, or grilled meats. Ugali is not only filling but also provides essential carbohydrates, making it a fundamental part of the Burundian diet. 

2. Agatoke (Mashed Plantains with Vegetables)

Agatoke is a traditional Burundian dish that features mashed plantains cooked with a medley of vegetables such as amaranth, leeks, onions, eggplant, garlic, celery, tomatoes, and green peppers. This hearty and flavorful combination is often served alongside spiced meats or fish, making it a versatile accompaniment to various main courses. The dish showcases the Burundian emphasis on utilizing locally available produce to create nutritious and satisfying meals. Agatoke’s rich blend of flavors and textures offers a delightful culinary experience that reflects the country’s agricultural abundance and culinary traditions. 

3. Brochettes

Brochettes are a popular street food in Burundi, consisting of skewered and grilled pieces of meat such as beef, goat, or chicken. The meat is marinated in a blend of spices before being grilled over an open flame, resulting in a smoky and succulent flavor. Often served with a side of spicy pili-pili sauce, brochettes are a favorite snack or meal accompaniment, especially during social gatherings. 

4. Sombe (Cassava Leaves)

Sombe is a traditional dish made from cassava leaves that are pounded and cooked with ingredients like peanut butter, palm oil, and various spices. This preparation results in a rich and flavorful stew, often enjoyed with staples like ugali or rice. Sombe is appreciated for its nutritional value and is a testament to the resourcefulness of Burundian cooking. 

5. Isombe

Similar to sombe, isombe combines mashed cassava leaves with spinach and eggplant, cooked together with onions, garlic, and spices to create a flavorful and slightly tangy dish. This vegetarian-friendly meal is commonly served alongside grilled fish or meat, offering a balanced and nutritious option in Burundian cuisine. 

6. Mukeke

Mukeke is a prized fish dish in Burundi, featuring fish sourced from Lake Tanganyika. The fish is typically wrapped in banana leaves and cooked over hot coals, infusing it with a unique, smoky flavor. Seasoned with local herbs and spices, mukeke is often accompanied by vegetables or rice, showcasing the country’s rich aquatic resources. 

7. Inyama N’amasi

Inyama N’amaszi is a traditional Burundian dish consisting of marinated meat, usually beef, cooked in a tangy yogurt sauce. The meat is seasoned with spices like ginger, garlic, and lemon juice before being simmered in the creamy yogurt base. This flavorful dish is commonly served with ugali or rice, offering a delightful fusion of textures and tastes. 

8. Ibiharage (Red Kidney Beans)

Ibiharage is a simple yet essential dish in Burundian cuisine, made from red kidney beans cooked with onions, tomatoes, and various spices. This hearty and protein-rich meal is typically enjoyed with a side of ugali, rice, or bread, reflecting the importance of legumes in the local diet. 

9. Igisafuria (Banana Beer)

Igisafuria is a traditional Burundian beverage made from fermented bananas. This mildly alcoholic drink is brewed using locally grown bananas and is often enjoyed during social gatherings and celebrations. Its sweet and fruity flavor offers a unique taste experience, reflecting the country’s use of native fruits in its culinary traditions. 

10. Sambaza (Silver Cyprinid)

Sambaza refers to small, sardine-like fish found in Lake Tanganyika. These tiny fish are typically fried until crispy and served with a squeeze of lemon juice, adding a tangy zest to the dish. Sambaza is a popular snack or side dish, showcasing the abundance of freshwater fish in Burundian cuisine.