First Lady Jeannette Kagame has paid tribute to the richness of Rwandan cuisine in a foreword for a newly launched book that celebrates the country's culinary tradition. Released on Wednesday, September 4, the book titled Uruhimbi: Rwanda Gastronomy and Culinary Art, was produced through a collaboration between the Food and Agriculture Organisation of the United Nations (FAO) and the Rwanda Arts Initiative (RAI). ALSO READ: New book showcases Rwanda’s gastronomy, culinary treasure It sheds light on Rwanda’s diverse culinary heritage, showcasing the wealth of local ingredients—many of which remain underutilised. It features contributions from four talented Rwandan chefs: Angelique Iraguha, Eric Kanyemera, Phiona Ninsiima, and Ramadhan Sindayigaya. They use ingredients such as sorghum, taro, cowpeas, 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. In her foreword, the First Lady invited readers to savour Rwanda’s culinary roots and travel back in time with these original recipes. “I, for one, look forward to seeing our different generations engage in conversations on our heritage, our values, our foods and the future of food security,” she wrote. “It is indeed our hope that Rwanda’s gastronomy and culinary arts will, not only serve as a repository of our common heritage, but also become a standard for good health and nutrition globally,” she added. She thanked the organisations behind the book for the unique initiative aimed at showcasing local Rwandan cuisine, while encouraging the agricultural value chain, local diets and healthy lifestyles. The launch of “Uruhimbi: Rwanda Gastronomy and Culinary Art”, held at the Africa Food Systems Forum in Kigali, 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. Its producers describe it as a taste of Rwanda’s unique cuisine and culture. “Let this book inspire us all to embrace Africa’s local foods, to innovate with these remarkable ingredients, and to create a sustainable food system that nourishes people and our planet,” said FAO Assistant Director-General and Regional Representative for Africa, Abebe Haile-Gabriel, in his remarks at the event.
