Rwanda (Africa) 4 July 2021

Rwanda is located in the continent of Africa. It has Uganda to the north, Kenya to the northeast, Burundi, and Tanzania to the southeast, Malawi to the south, and the Democratic Republic of the Congo to the west and northwest.

The capital is Kigali.

The official languages are Rwanda, French, and English.

The climate is generally mild with temperatures averaging 70F. There is heavy rainfall in the northwest which is generally from February to May and October to December.

The staples consist of sweet potatoes, beans, corns, peas, millet, plantains, cassava, beef, chicken, some fish, avocados, bananas, mangos, pineapple, and papaya.


  • 1 lb of beef, or meat of your choice (chicken, lamb, goat) cut into large chunks


  • 6 oz can tomato paste
  • 3 plum tomatoes, diced
  • 1 Small onion, diced for marinade
  • 1 tsp salt
  • 1 tsp pepper
  • 2 green Thai chili peppers (use 1 pepper if you don’t want it too spicy) or 1 tsp red chili powder
  • 1 TBSP balsamic vinegar
  • 6 cloves garlic
  • 1 large onion cut in large pieces for skewers
  • 1 large bell pepper cut in big pieces for skewers or cherry tomatoes
  1. Cut your choice of meat into large chunks.
  2. Throw plum tomatoes, tomato paste, garlic, balsamic vinegar, Dijon mustard, salt, black pepper, onions and Thai chili peppers or red chili powder in a blender.
  3. Blend into a thick sauce.
  4. Set some marinade aside to brush on the skewers while grilling.
  5. Add the meat to the marinade. Marinate for at least one hour. The longer the meat marinates, the better the taste.
  6. Soak wooden skewers in water for ½ to 1 hour.
  7. Thread the meat onto the skewers alternating with onion and bell peppers or cherry tomatoes.
  8. Heat outdoor grill on high or grill pan.
  9. Brush the skewers with oil and place on the grill.
  10. Cook for 4-5 minutes.
  11. Brush skewers with marinade and turn and brush with marinade again.
  12. Cook for another 4-5 minutes until the meat is cooked.
  13. Spicy brochettes right off the grill. Eat them when they are hot to fully enjoy them!!
Here is my Rwandan Brochettes. They were great and grilled by my friends husband!


  • 1 sweet potato (big)
  • ¾ C beans
  • 1 avocado (big)
  • 2 carrots
  • 2 tomatoes
  • 1 green pepper
  • 1 C sweet corn
  • ½ bunch parsley
  • 2 small spoons of chia seeds

For the salad dressing:

  • 1 big spoon of mustard
  • 4 big spoons olive oil
  •  Egg
  • 1 tsp active dry yeast
  • ½ C warm water
  • 1 TBSP vegetable oil
  • Pinch of salt
  • Pinch of black pepper
  1. Cut all the ingredients into small cubes, for an easier pleasant texture in the mouth. It will also enable you to get a bite of all the ingredients or flavors at once.
  2. Boil the sweet potato and let it cook for 7 minutes.
  3. Boil the carrots and let them cook for 4 minutes (optional) (this will make the carrot sweeter and texture softer).
  4. In a big bowl, add the ingredients including the olive oil, mustard, salt, and pepper. Toss everything together and ensure you get a thick texture (add more mustard if needed).
  5. Serve on a plate and as a side to the salad, you can use chapati or brown bread (preferably, toast both, it will give you that crunchiness that many like).
  6. Sprinkle the chai seeds all over. Not only for a better-looking plate, but for health benefits.
Here is the salad. Even a 10-year old liked this!!


  • 3 C flour
  • 1 tsp salt
  • 2 TBSP oil
  • Water (room temp.)
  • 1 tsp sugar
  • Rolling pin
  1. Mix the flour, salt, sugar, and oil together. Mix well together.
  2. Once mixed thoroughly add in room temperature until it begins not too hard or too soft.
  3. Knead for 10 minutes (a good test is to poke you finger into the dough and if it springs back, the dough is ready. It also feels soft and silky in texture).
  4. Make it into a ball, and sprinkle oil on the surface so it doesn’t loose moisture and dry up.
  5. Cover for at least 20 minutes.
  6. Next, divide the dough into hand-sized portions.
  7. There are a few ways to roll out the dough.
    1. First, roll out the dough into a big circle, put a little oil on it and sprinkle a little flour on it.
    1. Cut it down the middle from about half the circle and roll it into a cone-shape.
    1. Flatten the top and bottom into a flat disc.
  8. Method two:
    1. Roll the dough out into an oval shape, put a little oil on it and sprinkle a little flour on it.
    1. Roll it and tuck it in like an accordion, the roll it up on itself and flatten into a disc.
  9. Method three:
    1. Roll the dough out in a circle, put a little oil on it and sprinkle a little flour on it.
    1. Roll it up into itself and twist it back and forth into a long roll and then flatten it into a disc.
  10. Cover the rolls up and let sit for at least 10 minutes.
  11. Prepare some oil in a bowl, get a pan hot with oil, roll out each circle and put in the hot pan adding oil each time you turn it over.
I was happy how the Chapati turned out. It added another layer to the salad and overall meal.

RWANDAN MANDAZI (African Donuts) (

  • 3 C all-purpose flour
  • ½ C coconut milk
  • ½ C sugar
  • 1 egg
  • 1 tsp active dry yeast
  • ½ C warm water
  • 1 TBSP vegetable oil
  • ½ tsp salt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • Vegetable oil for frying the donuts
  • 2 TBSP confectioners’ sugar for dusting
  1. In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
  2. In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar, and yeast mixture.
  3. Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed (you can use the dough hook on your mixer for this).
  4. Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
  5. Heat oil in a deep fryer to 30 degrees or use a deep-frying pan or wok.
  6. Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about ½ inch in thickness.
  7. Cut into triangles and place in hot oil.
  8. Fry on both sides until golden.
  9. Place donuts on paper towels to drain any excess oil.
  10. Repeat with remaining dough.
  11. Sprinkle with confectioners’ sugar and enjoy!
Here is how the Rwandan Mandazi turned out. Better than I thought. We all enjoyed them!
Here is the overall meal! So, so good!! I am really glad I was able to share this meal with my adopted family!!

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