For a taste of Burundian cuisine, try the green amaranth “Ilenga lenga” – a name borrowed from the DRC – or the cassava leaf stew called “Isombe”. Both of these vegetables are healthy and can be found in other parts of the world or in neighboring countries, but cooked differently. These vegetables can be eaten with any combination of side dishes (rice, fried or cooked green bananas, fried/cooked potatoes, beans, etc.).
Another local favorite is “Ubugali”, a name derived from the Congolese (DRC) Ugali. In Bujumbura, the most common Ubugali dish is made of dried cassava roots that are ground into a fine flour. Once cooked, they become a thick white puree.
Ubugali is served with beef, fish sauces, or the aforementioned Ilenga lenga or Isombe. Most restaurants will not have Ubugali on their menu, probably because first-timers find it rather bland. Elsewhere in the country, ubugali made from corn or sorghum flour is also popular. Most bars serve staples such as kebabs (beef, goat, chicken, etc.), fried green bananas, fries, and vegetables