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Regional Cuisine

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The Gorilla Highlands region isn’t famous for culinary experiences, yet it can delight your tastebuds more than you would probably anticipate. Its high altitude, rich soils and temperate climate allow for almost anything to grow here, including tropical goodies like fantastic pineapples.

Culturally, each ethnic group sticks to what they know, they value quantity over quality in their cooking and do not explore spices beyond fire-breathing chilli. The Belgian-French colonial heritage leads to better bread and plentiful mayonnaise in Rwanda, while the Brits’ biggest contribution was bringing Indian flavours to us. Still, despite a century of Asian influences, only chapatis and samosas have successfully penetrated local eating habits. 

On the other hand, there has been an impressive development of culinary skills to meet travellers’ demands. Gorilla Highlands Experts can attest to it based on years of organising Silverchef, a cooking competition for Ugandan, Rwandan and Congolese masters of the art. The levels of cooking, the presentation and all other aspects of chefs’ expertise have been growing annually.

At national parks you will usually be limited to set menus — vegetarians and vegans are always taken into consideration — but in cities you can literally get whatever cuisine strikes your fancy at the moment. Being very cosmopolitan in nature, our capitals boast restaurants from all continents and traditions.

Don’t miss Chef Rama’s In-Sights: Regional Cuisine with a Twist!


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