Porridge
Ubugari
Burundi
Cassava flour cooked into a stiff dough with water, the Rwandan version of ugali made primarily from cassava rather than maize; eaten with beans, isombe, or meat stews; the carbohydrate base of the Rwandan meal.
Original eatfuls sticker artwork
What it is
A closer look at Ubugari.
Cassava flour cooked into a stiff dough with water, the Rwandan version of ugali made primarily from cassava rather than maize; eaten with beans, isombe, or meat stews; the carbohydrate base of the Rwandan meal.
What to look for
Know it when you find it.
The dough should be stiff and smooth, made from cassava flour; denser and slightly different in texture from maize ugali; eaten with the right hand, pinched and dipped into stew; the cassava version is common in Rwanda's cassava-growing regions.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ubugari.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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