The first book on Rwandan cuisine is now available for members of the public who want to prepare or taste local dishes based on recipes made by four chefs in the country.
Uruhimbi: Rwanda Gastronomy and Culinary Art book was launched on September 4 by the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Rwanda Arts Initiative (RAI), at the Africa Food Systems Forum held in Kigali.
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It showcases the rich culinary heritage of Rwanda and the hidden potential of local but often underutilised ingredients, according to its authors. The book also underscores the critical importance of sustainable agriculture for better nutrition, focusing on crops that are well-adapted to local climates, and resilient in the face of climate change.
Who are the four chefs in the book?
Four Rwandan chefs, Angelique Iraguha, Eric Kanyemera, Phiona Ninsiima, and Ramadhan Sindayigaya, worked together and infused traditional dishes with modern culinary techniques.
For recipes, the chefs use ingredients such as sorghum, taro, cowpea, and nightshade, which have long been staples in the local diet, along with spider plants, impombo (finger roots), purple yam, and other less-used ingredients.
The recipes are complemented by stories that delve into the history and cultural significance of these ingredients, providing readers with a deeper understanding of Rwandan food traditions that they want to promote globally, including with tourists visiting Rwanda.
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Phiona Ninsiima
Ninsiima began her culinary journey at Woosong University in South Korea where she earned a degree in Culinary Arts while her husband was on a work-study programme.
She completed internships at renowned culinary hubs, including The Grosvenor House, and Le Royal Meridien Spa and Resort in Dubai. There, she gained significant experience with some of the world&039;s top chefs.
She completed an additional internship at the Marriott Hotel in Kigali, to deepen her understanding of the local culinary scene.
After finishing her formal culinary training, she decided to pursue her career but with a unique approach. She founded her own company, "Kula Bridge, which translates to "joining people through food."
Through this venture, she offers specialised culinary education programmes, catering services for corporate events, and publishes culinary books, among other services. Her first culinary book, "Memories at the Table," features 54 recipes using easily accessible ingredients from the market.
Eric Kanyemera
As a self-motivated professional with a decade of industry experience, Kanyemera developed exceptional culinary and managerial skills.
His expertise includes food preparation, safety, hygiene and the efficient management of daily kitchen operations. With strong organisational skills, he excels in interacting with people from diverse cultures.
His educational background includes a Diploma in Culinary Arts and specialised certifications such as a Diploma in Human Nutrition, a Diploma in Vegan Cuisine, a Kosher Cooking Certificate [for reassurance that food products comply with regulatory standards in line with Jewish dietary law], and a Diploma in International Hospitality Leadership from the American Hospitality Academy.
He also holds an A Level 3 award in supervising food safety.
Angelique Iraguha
A professional, creative, and multi-skilled sous chef with over 15 years of experience in the Rwandan hospitality industry, Iraguha has worked in some of the country's most luxurious lodges, including Sabinvo Silverback Lodge, Gorilla's Nest, Bisate Lodge, and Singita Kwitonda Lodge, where she currently serves as sous chef.
Passionate about food and cooking, Iraguha collaborates with other professionals to create exceptional menus, dishes, and special guest requests tailored to their preferences.
Her expertise extends beyond cooking to include hiring, managing, and training kitchen staff, as well as stock ordering, receiving, and management.
Ramadhan Sindayigaya
Sindayigaya is a passionate culinary professional and hospitality consultant with a rich background in culinary arts, food innovation, and management.
Based in Kigali, he brings extensive experience and expertise, marked by his relentless pursuit of culinary excellence and commitment to enhancing dining experiences.
His culinary journey began with a strong foundation in business administration, furthered by specialised training in hospitality and culinary arts at prestigious institutions worldwide.
He holds an Executive Certificate in hospitality and tourism management from Florida Atlantic University, a Diploma in Business Administration, and a Certificate in Mediterranean Food and Diet from the University of Athens. His culinary prowess has garnered global recognition, earning him awards such as and the Silver Hat as Top Chef in the Great Lakes Region.
He worked for international brands or chain hotels including Marriot International, Sheraton Hotels and Resorts, and Serena Hotels.
Currently, he is a Culinary Chef in charge of Sub-Saharan at Griffith Foods, a 105-year-old global product development firm that specialises in high-quality food ingredients.
The company’s global headquarters is in Chicago, US, while its regional headquarters for Sub-saharan Africa is in Kigali, Rwanda.
Sindayigaya is also a treasurer at Rwanda Chefs Alliance.
He is certified in Hazard Analysis and Critical Control Point (HACCP) – a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution and consumption of the finished product.
The FAO Representative in Rwanda, Coumba Sow, who is the book co-author, said that the selection of the chefs looked at aspects that are very important in line with food safety and culinary skills.
"When we talk of trading food, when we talk of sharing food, we have to think about the nutrition, but also on the food safety part,” she said.
"In any case, FAO is saying that if it is not safe, it is not food, so we have to have people who are making sure that what we are using is safe,” she pointed out.