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How to Cook Rwanda-Style

Sweet Potatoes
1. Wash the dirt off the sweet potatoes but don't peel them.
2. Place them in the embers of the cooking fire until they are cooked.
3. Take them out and leave them to cool a bit.
4. Peel back some of the skin and eat the inside part.

Beans and sweet potatoes
1. First sort through the dried beans and get rid of any that have gone bad.
2. Put the beans in a pot with some clean water and boil them over a fire.
3. After washing the sweet potatoes add them to your pot.
4. Check there is enough water in the pot then cover the top of the pot with two banana leaves. Put the lid on top. This helps stop the steam evaporating so the pot doesn't boil dry.
5. When everything is cooked, serve the sweet potatoes and the beans on plates.

Making Sorghum Flour
1. Cut the sheaves of sorghum from the main stalk.
2. Spread them out on a mat and dry the grain in the sun.
3. Beat the sheaves with a stick to loosen the grains.
4. Pull off the grains from the sheaves and put them in a woven tray.
5. Lightly toss the grains in the air and let the breeze blow away the husks.
6. Put the grains onto a stone grinding slab.
7. Spread out a cloth or tray at the end to catch the flour.
8. Grind a smooth stone across the slab until the grains are powdered into flour.
(This is the traditional way. When people can afford to, they take the grain to the grinding mill.)

Sorghum Porridge
In the morning, families sometimes make sorghum porridge. When they eat this they don't usually have lunch.
1. Mix sorghum flour with some clean water in a pot or bowl.
2. Heat it over a fire, stirring until it thickens into porridge.
3. Serve the porridge in cups or on plates and eat it with a spoon.