Rwandan cuisine is wholesome, plant-forward, and deeply connected to the land. A staple dish is ugali, a stiff maize porridge often served with isombe (cassava leaves cooked with groundnut paste), beans, or meat stews. Ibihaza, a comforting pumpkin and bean dish, is commonly eaten in rural homes. Brochettes, skewered and grilled meats (often goat, fish, or beef), are found throughout the country — from roadside stands to upscale restaurants — and are typically served with akabenz (fried pork), spicy chili sauce, and fried plantains. Chapati, a flatbread inherited from East African and Indian influences, is commonly eaten with beans or vegetables. In cities, Rwandans enjoy role, a sandwich-style snack rolled in chapati with fillings like eggs, cabbage, and onions. Fresh tropical fruits such as passionfruit, mangoes, and tree tomatoes are widely available and make for refreshing juices. Though not traditionally alcoholic, Rwanda has developed a burgeoning craft beer scene, and banana beer is still brewed in rural communities. Meals are often simple but filling, emphasizing freshness and hospitality.