Burundian food refers to food from Burundi, situated in Central Africa. Burundian dishes use a wide variety of healthy fruits and vegetables, though meat is not very common to this cuisine.
Ingredients Commonly used in Burundian Food
Burundian food generally uses ingredients from the agricultural produce of the nation, which is cultivated in 80 percent of the Burundian land. Commonly cultivated items here are tea, coffee, beans, corn and manioc. These items have a deep impact on Burundian food and Burundian recipes. Beans are the staple of Burundian recipes, and fruits like plantains, cassava, peas, maize, sweet potatoes, and cereals like wheat and corn are part of Burundian culinary culture. Meat is eaten in a much lower percentage, as animal breeding is a secondary occupation.
Burundian people mostly eat home cooked food, and few restaurants can be found in Burundi. A traditional Burundian drink is Urwarwa, which is a banana wine which is consumed by Burundians on special occasions and festivals. It is prepared at home. A very popular Burundian dish is cooked with red kidney beans, green bananas, onion, pepper and palm oil. It is served hot on special occasions. Other dishes from Burundi have a diverse range of vegetables used, and are visually attractive along with being good in taste. Asian influences in Burundian food can be seen in rice dishes, spicy foods and the famous chapati.
Burundi chefs are passionate about their traditional recipes, and take pride in cooking these delicious recipes and serving them to foreigners.
Health Benefits of Burundian Food
Burundian food, being rich in fruits and vegetables, is high on mineral and vitamin content. The dishes are simple and usually home-cooked, and not very taxing on the digestive system.