Burundi, a small East African nation, might not be the first place you think of when it comes to food, but trust me, it’s a hidden gem for foodies.
The country’s cuisine is a beautiful blend of fresh, wholesome ingredients and bold flavors that’ll make your taste buds dance.
From hearty stews to mouthwatering plantain dishes, Burundian food is all about comfort and tradition.
If you’re looking to spice up your kitchen game, you’ve come to the right place.
Ready to dive into a culinary adventure? We’ve rounded up over 10 of the best Burundian recipes you absolutely need to try at least once.
These dishes are not only delicious but also easy to make, even if you’re not a pro in the kitchen. So, grab your apron, and let’s get cooking!
1. Ubushobo (Banana and Bean Stew)
Ubushobo is a classic Burundian dish that combines the sweetness of bananas with the earthiness of beans.
It’s a staple in Burundian households and is often served during family gatherings.
Ingredients:
- 4 ripe plantains (or bananas)
- 2 cups of red kidney beans (cooked)
- 1 onion (chopped)
- 2 tomatoes (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of palm oil (or vegetable oil)
- Salt and pepper to taste
- 1 cup of water
How to Make It:
Start by peeling and slicing the plantains into thick chunks. In a large pot, heat the palm oil and sauté the onions and garlic until fragrant.
Add the tomatoes and cook until they soften. Toss in the plantains and beans, then pour in the water.
Let it simmer for about 20 minutes until the plantains are tender and the stew thickens. Season with salt and pepper, and serve hot.
Why We Chose It:
Ubushobo is a perfect example of how Burundian cuisine balances sweet and savory flavors.
It’s hearty, nutritious, and incredibly satisfying. Plus, it’s a great way to use up ripe plantains!
2. Isombe (Cassava Leaves Stew)
Isombe is a flavorful stew made from cassava leaves, eggplants, and spinach.
It’s packed with nutrients and has a unique, slightly bitter taste that’s totally addictive.
Ingredients:
- 2 cups of cassava leaves (finely chopped)
- 1 eggplant (diced)
- 1 cup of spinach (chopped)
- 1 onion (chopped)
- 2 tomatoes (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of peanut butter
- 1 tablespoon of palm oil (or vegetable oil)
- Salt and pepper to taste
How to Make It:
Heat the palm oil in a pot and sauté the onions and garlic. Add the tomatoes and cook until they break down.
Stir in the cassava leaves, eggplant, and spinach. Mix in the peanut butter and let it simmer for about 30 minutes.
Season with salt and pepper, and serve with rice or ugali.
Why We Chose It:
Isombe is a nutrient powerhouse and a great way to incorporate more greens into your diet.
Its rich, earthy flavor is unlike anything you’ve tasted before.
3. Igisafuliya (One-Pot Chicken Stew)
Igisafuliya is a simple yet delicious one-pot chicken stew that’s perfect for busy weeknights.
It’s loaded with veggies and spices, making it a wholesome meal.
Ingredients:
- 1 whole chicken (cut into pieces)
- 2 onions (chopped)
- 3 tomatoes (diced)
- 2 carrots (sliced)
- 1 green bell pepper (chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon of vegetable oil
- Salt, pepper, and paprika to taste
- 1 cup of water
How to Make It:
Heat the oil in a large pot and brown the chicken pieces. Remove the chicken and sauté the onions and garlic.
Add the tomatoes, carrots, and bell pepper, then return the chicken to the pot.
Pour in the water and let it simmer for about 40 minutes. Season with salt, pepper, and paprika before serving.
Why We Chose It:
Igisafuliya is a comforting, all-in-one meal that’s easy to make and packed with flavor. It’s a crowd-pleaser for sure!
4. Mukeke (Grilled Fish)
Mukeke is a popular dish in Burundi, especially in regions near Lake Tanganyika.
It’s a simple grilled fish recipe that lets the natural flavors shine.
Ingredients:
- 2 whole tilapia (or any white fish)
- 1 lemon (juiced)
- 2 cloves of garlic (minced)
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
How to Make It:
Clean the fish and make shallow cuts on both sides. Rub the fish with lemon juice, garlic, paprika, salt, and pepper.
Let it marinate for 30 minutes. Heat the grill and brush it with oil. Grill the fish for about 10 minutes on each side until cooked through.
Serve with a side of vegetables or rice.
Why We Chose It:
Mukeke is light, healthy, and bursting with flavor. It’s a must-try for seafood lovers!
5. Umutsima (Cassava and Cornmeal Mash)
Umutsima is a traditional Burundian side dish made from cassava and cornmeal. It’s similar to polenta but with a unique twist.
Ingredients:
- 1 cup of cassava flour
- 1 cup of cornmeal
- 4 cups of water
- Salt to taste
How to Make It:
Bring the water to a boil in a pot. Gradually add the cassava flour and cornmeal, stirring constantly to avoid lumps.
Reduce the heat and let it cook for about 15 minutes, stirring occasionally. Season with salt and serve as a side dish.
Why We Chose It:
Umutsima is a versatile and filling side that pairs well with almost any main dish. It’s a staple in Burundian cuisine for a reason!
6. Ibiharage (Fried Beans)
Ibiharage is a simple yet flavorful dish made from fried beans. It’s often served as a side or a main dish with rice or ugali.
Ingredients:
- 2 cups of cooked beans (any variety)
- 1 onion (chopped)
- 2 tomatoes (diced)
- 1 green bell pepper (chopped)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
How to Make It:
Heat the oil in a pan and sauté the onions until golden. Add the tomatoes and bell pepper, and cook until soft.
Stir in the beans and let it cook for about 10 minutes. Season with salt and pepper, and serve hot.
Why We Chose It:
Ibiharage is a protein-packed dish that’s both tasty and easy to make. It’s a great option for vegetarians too!
7. Inyama N’ibitunguru (Beef and Onion Stew)
This hearty beef stew is a favorite in Burundi. The combination of tender beef and caramelized onions is simply irresistible.
Ingredients:
- 1 pound of beef (cut into cubes)
- 3 onions (sliced)
- 2 tomatoes (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of vegetable oil
- Salt, pepper, and thyme to taste
- 1 cup of water
How to Make It:
Heat the oil in a pot and brown the beef cubes. Remove the beef and sauté the onions and garlic until caramelized.
Add the tomatoes and cook until soft. Return the beef to the pot, pour in the water, and let it simmer for about 1 hour.
Season with salt, pepper, and thyme before serving.
Why We Chose It:
This stew is the ultimate comfort food. It’s rich, flavorful, and perfect for a cozy dinner.
8. Umuceri W’umukate (Rice Bread)
Umuceri W’umukate is a unique dish that combines rice and bread. It’s a creative way to use leftover rice and make something delicious.
Ingredients:
- 2 cups of cooked rice
- 1 cup of flour
- 1 teaspoon of baking powder
- 1 egg
- 1 cup of milk
- Salt to taste
How to Make It:
Mix the cooked rice, flour, baking powder, egg, milk, and salt in a bowl.
Pour the batter into a greased baking pan and bake at 350°F for about 30 minutes. Let it cool before slicing.
Why We Chose It:
This dish is a fun and tasty way to repurpose leftover rice. It’s a great snack or side dish!
9. Inyange (Peanut Sauce)
Inyange is a creamy peanut sauce that’s often served with vegetables or meat. It’s rich, nutty, and full of flavor.
Ingredients:
- 1 cup of peanut butter
- 1 onion (chopped)
- 2 tomatoes (diced)
- 1 cup of water
- Salt and pepper to taste
How to Make It:
Sauté the onions in a pan until soft. Add the tomatoes and cook until they break down.
Stir in the peanut butter and water, and let it simmer for about 15 minutes. Season with salt and pepper, and serve with your favorite dish.
Why We Chose It:
Inyange is a versatile sauce that adds a rich, nutty flavor to any meal. It’s a must-try for peanut lovers!
10. Ibinyomoro (Plantain Fritters)
Ibinyomoro are sweet and crispy plantain fritters that make a perfect snack or dessert.
Ingredients:
- 2 ripe plantains (mashed)
- 1 cup of flour
- 1 teaspoon of baking powder
- 1 egg
- 1/2 cup of milk
- Oil for frying
How to Make It:
Mix the mashed plantains, flour, baking powder, egg, and milk in a bowl.
Heat the oil in a pan and drop spoonfuls of the batter into the hot oil. Fry until golden brown on both sides. Serve warm.
Why We Chose It:
These fritters are a delightful treat that’s easy to make and impossible to resist.
11. Ikivuguto (Fermented Milk)
Ikivuguto is a traditional fermented milk drink that’s both refreshing and nutritious.
Ingredients:
- 1 liter of milk
- 2 tablespoons of plain yogurt (as a starter)
How to Make It:
Heat the milk until warm (not boiling) and mix in the yogurt. Let it sit at room temperature for 24 hours until it thickens. Chill before serving.
Why We Chose It:
Ikivuguto is a probiotic-rich drink that’s great for gut health. It’s a unique addition to any meal.
Conclusion
Burundian cuisine is a treasure trove of flavors and textures that’ll take your taste buds on an unforgettable journey.
From hearty stews to crispy fritters, these recipes are a testament to the country’s rich culinary heritage.
So, what are you waiting for? Pick a recipe, roll up your sleeves, and start cooking.
Trust us, your kitchen will smell amazing, and your family will thank you.
Don’t forget to share your creations with us—we’d love to hear how it turned out!