The first edition of the Kigali Triennial Festival, a multidisciplinary art celebration, kicked off on February 16 and ended on February 25 with a spectacular culinary art gala dinner, featuring an exquisite display of Rwandan cuisine aimed to showcase the diverse ways traditional foods can be prepared.
Held at Kigali Marriott Hotel, the food and fashion show was graced by the First Lady, Jeannette Kagame, the Minister of Youth and Arts, Abdallah Utumatwishima, the Minister of Agriculture and Animal Resources, Ildephonse Musafiri, the United Nations Resident Coordinator and Representative of the UN Secretary-General to Rwanda, Ozonnia Ojielo, the Mayor of the City of Kigali, Samuel Dusengiyumva, and other dignitaries.
The festival attracted participants from over 25 countries who have been in Kigali for a 10-day showcase of African culture, in particular performances, exhibitions, and events that included music, dance, fashion, theatre, film, cuisine, and visual arts.
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The event started with a display of fashionistas showcasing exceptional African attires, with a special emphasis on Rwandan outfits by local artisans such as Matheo Designs, Inkanda House, Masamala, and others.
Models showcased stylish patterns and fabrics that tell the diverse stories of Africa, with a focus on Rwanda, through clothing.
Nyambo Masa Mara, a well-known Rwandan fashion entrepreneur residing in South Africa, showcased the ‘Umugongo Wahetse Intore’ collection as a tribute to those who came before us. "I wanted to show appreciation for what they did for us to be here today, and to celebrate with them.”
His collections feature various styles, including designs with ‘horns’. In this regard, Nyambo said, "The horns are very special to me. You cannot talk about Rwandan culture without mentioning ‘Inyambo’ – long-horned cows.
"For me, I must always make sure that I carry that signature that defines the identity of Rwandans, that’s why whenever I do my collection, I make sure to show the world who we are [Rwandans].”
Nyambo affirmed that the platform holds significant importance as he believes Rwandan collections are now recognised as fashion brands. This recognition enables them to sell independently and sustain themselves, benefiting numerous industry players.
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On the culinary front, it started with a showcase of locally inspired dishes. Attendees got to enjoy and indulge in local beverages and a variety of Gakondo dishes, such as the invigorating ‘avoka salad’ made with locally sourced avocado, shaved carrot, onion, cucumber, white sorghum, and wilted dodo, all enhanced by Nyungwe honey dressing.
The ‘Umufa Soup’ provided a comforting mix of seasonal beans, carrot, tomato, celery, and thyme in a garden chicken broth, while the vegetarian choice celebrated the ‘amateke’ and coconut soup with toasted pumpkin seeds, honouring Rwanda’s agricultural abundance.
The braised beef ribs, slow-cooked in their own juices and served with sautéed ‘Ibihaza’ leaves, roasted Taro, and tossed ‘Inkori’, provided a delicious experience.
The lemon-garlic ‘amasaka’ pilaf with grilled chicken showcased Rwanda’s diverse flavours, served with the vegetarian option ‘inombe’ of pumpkin and sorghum including roasted pumpkin puree, ghee-infused sorghum, and pumpkin leaves.
For dessert, the ‘agahebuzo’ offered a delectable fusion of millet, ghee, nuts, and honey, creating a rich and wholesome treat. To complement the culinary experience, freshly brewed Rwandan coffee or tea, along with local drinks, left everyone thoroughly satisfied.
Minister Musafiri commended the chefs for presenting traditional food, a subject many Rwandans are eager to explore but lack opportunities to engage with, and assured the introduction of new initiatives to elevate it, aiming to restore its significance in a contemporary context.
"We believe that this is not the end of the journey,” he said.
He noted: "My assurance is, since now we are discovering this art of cooking, as a ministry we are going to support any initiative related to gastronomy to promote the establishment of food that we can now present at any higher table.”
Additionally, Musafiri expressed concern about the need for a comprehensive book on Rwandan gastronomy to modernise the presentation of traditional food.
He envisions this initiative not only generating income for farmers, especially suppliers, but also serving multiple purposes, such as incorporating traditional beverages to increase the value of each harvested crop.