Traditional cuisine is beyond the meal: It's about connecting with Heritage-Chef Ninsiima

Preparing and savoring a delicious meal is always fascinating, but there's something truly unforgettable about crafting and enjoying a natural, traditional cuisine.  For Chef Phiona Ninsiima, it’s not just about the flavors; it's about connecting with heritage, honoring traditions, and experiencing the rich cultural tapestry woven into each dish. 

From gathering fresh ingredients to following age-old recipes passed down through generations, every step is a journey through history and a celebration of authenticity.  In fact, according to her, It’s more than just a meal—it's a profound experience that leaves an indelible mark on the senses and the soul."

Chef Phiona and others are so enthusiastic about the new recipe book that will impart more knowledge about preparing traditional cuisine thanks to the UN Rwanda joint initiative under the FAO and the United Nations High Commissioner for Refugees (UNHCR) that have partnered with the Rwanda Arts Initiative to develop a recipe book aimed at promoting Rwandan traditional cuisine.

“For any culture to be full, food needs to be at the core of it. That’s one of the reasons the new recipe book will show our identity, not to mention that our own local dishes are very nutritious,” – Chef Phiona Ninsiima

The objective of this initiative is to preserve Rwanda's culinary heritage while advocating for the utilization of local ingredients, which have historically been overlooked or underutilized despite their nutritional value.

Implemented under the nutrition programme, the recipe book will showcase traditional crops and recipes that represent Rwandan culture and will include a three-course meal using native ingredients such as sorghum, millet, tarot, sweet potatoes and others. 

According to Ms Coumba D. Sow the FAO Country Representative, Rwanda is fortunate to have an abundance of high-quality produce from agriculture, livestock, fisheries, and non-wood forest products, including mushrooms adding that this presents a fantastic opportunity for food lovers to explore and experiment with various cooking techniques and recipes. 

“UN Rwanda was pleased to partner with the Ministry of Youth and Arts and the Rwanda Arts Initiative during the Kigali Triennial to host a workshop with four renowned Chefs and a gala dinner that aimed to improve the quality of nutrition and promote locally produced food as well as showcase Rwanda's unique gastronomy." She said. 

The book will be available to all Rwandans and will educate the public about traditional dishes that have never been the subject of specific research before.

For Sophie Kabano, the Producer of the Kigali Triennial is optimistic about the new collaboration saying that 

"We aimed to promote and elevate the arts in all forms. At the suggestion of the FAO, we decided to include culinary arts in our efforts. The UN mission is to improve nutrition and develop quality food, and it has become a significant partner in this endeavor. Together, we want to promote the "gastronomy" involved in the whole value chain, from the land to the plate, especially since much of Rwanda's population lives in rural areas."  Said Kabano. 

Through close collaboration with different chefs, the initiative is expected to promoting local dishes as it has several benefits, including preserving cultural heritage, fostering national pride, promoting healthy eating at community level, supporting small-scale farmers and producers, and enhancing tourism by offering an authentic culinary experience for Rwandans and visitors alike.

The recipe book which is expected to be out this year, will offer food enthusiasts an opportunity to explore and experiment with traditional Rwandan flavours.