Stews
Renga Renga
Burundi
Amaranth leaves sautéed with onions, tomatoes, mint, black pepper, and red palm oil; sometimes enriched with dried fish; the leaves give a deeper, earthier flavour than spinach and the dish is a common green stew across Burundi.
Original eatfuls sticker artwork
What it is
A closer look at Renga Renga.
Amaranth leaves sautéed with onions, tomatoes, mint, black pepper, and red palm oil; sometimes enriched with dried fish; the leaves give a deeper, earthier flavour than spinach and the dish is a common green stew across Burundi.
What to look for
Know it when you find it.
Dark green, wilted leaves in a glossy red-orange palm oil sauce with bits of onion and tomato; the amaranth should be tender but still hold its shape; eaten with bugali or rice; a daily leaf stew in Burundian homes, distinct from cassava-leaf isombe.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Renga Renga.
Names around the table
One food, more than one name.
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