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Burundian cuisine

From Wikipedia, the free encyclopedia
Foods at a Burundian meal
Brochettes in Burundi
Bjumbura Burundi soldiers cooking in a sufuria over a fire

Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding rivers and waters. Agriculture is spread on 80% of the country's surface and it mainly includes coffee, tea, maize, beans and manioc. Due to these characteristics, Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas), plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.[1]

A major aspect when discussing Burundian cuisine is based on the economic conditions of the country: the Burundian people usually eat homemade food, from homemade vessels also used for drinking, carrying water and storing grain. Food security remains a major problem in Burundi.[citation needed]


Most of Burundi's dishes are soups that consist of a variety of foods, spices, and herbs such as:

Typical dishes[edit]

Bean soup. Soups are common in Burundian cuisine.
  • Ugali—maize or cassava flour porridge
  • Curry
  • Maharagwe—bean soup
  • Ibiharage—fried beans
  • Beans and bananas
  • Bean soup
  • Matura and mahu—type of sausage
  • Boko Boko harees

See also[edit]


  1. ^ "Burundi Food and Drink".