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Uruhimbi: Rwanda's gastronomy and culinary arts

A taste of its unique cuisine and culture

Year of publication 2025

Place of publication Kigali, Rwanda ;

Pages 122 p.

Author Dieng Sow, C.; Kabano, S.;

Publisher Rwanda Arts Initiative (RAI) ; FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-139035-1

To cite or share https://doi.org/10.4060/cd1999en

Synopsis (short abstract) This publication showcases the rich culinary heritage of Rwanda and the hidden potential of local but often underutilised ingredients. It also underscores the critical importance of sustainable agriculture for better nutrition.Produced by the Food and Agriculture Organization of the United Nations (FAO) with the Rwanda Arts Initiative (RAI), the book features recipes and stories from four Rwandan chefs, Angelique Iraguha, Eric Kanyemera, Phiona Ninsiima and Ramadhan Sindayigaya, who have used ingredients such as sorghum, taro, cowpea, nightshade, spider plant, impombo (finger roots) and purple yam to infuse traditional dishes with modern culinary techniques. With a Foreword by the First Lady of the Republic of Rwanda Her Excellency Jeannette Kagame, the book is an invitation to explore the culinary diversity of Rwanda and, by extension, the entire African continent. It calls on chefs, food enthusiasts, and global citizens to reimagine the potential of Africa's underutilized ingredients. As the world grapples with the challenges of climate change and food insecurity, this cookbook is a reminder that the answers often lie in the wisdom of local knowledge and traditions.

Statutory body / Meeting title FAO Regional Conference for Africa (ARC)

Cite this content as:

Dieng Sow, C. and Kabano, S. 2025. Uruhimbi: Rwanda's gastronomy and culinary arts. A taste of its unique cuisine and culture. Kigali, FAO and RAI. 

https://doi.org/10.4060/cd1999en

Language English

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