Preserving our culinary heritage is crucial, and it all starts with caring about our local food. Our food culture is made up of traditional crops, recipes, and cultures that help to define our identity. However, thousands of crops have been neglected or underutilized in Rwanda for centuries, depriving Rwandans of delicious flavors and essential nutrients. The Director-General of the Food and Agriculture Organization of the United Nations (FAO) has encouraged countries to promote local dishes through chefs to fight against hunger and malnutrition. Chefs inspire people worldwide to support sustainable food systems, adopt healthy diets, and avoid food waste and loss towards improved population livelihoods. To reintroduce a wide range of traditional crops mostly abandoned and rarely used in Rwanda's food preparation, FAO's participation in the Kigali Triennial festival is aimed. The festival also promotes the Better Nutrition priority area, emphasizing the importance of a healthy diet and improved Nutritional well-being. “Rwanda is fortunate to have an abundance of high-quality produce from agriculture, livestock, fisheries, and non-wood forest products, including mushrooms. This presents a fantastic opportunity for food lovers to explore and experiment with various cooking techniques and recipes. FAO Rwanda is pleased to partner with the Ministry of Youth and Arts and the Rwanda Arts Initiative during the Kigali Triennial to host a workshop with four renown Chefs and a gala dinner that aims to improve the quality of nutrition and promote locally produced food, as well as showcase Rwanda's unique gastronomy. said Ms Coumba D. Sow, the FAO country representative. To achieve its goal of ending hunger, ensuring food security, and preventing malnutrition in all its forms, FAO Rwanda plans to create a recipe book featuring traditional recipes using common ingredients found in Rwandan cuisine. The four talented Rwandan chefs who have been selected have prepared the ingredients, designed a menu, and will cook for a culinary gastronomic gala night for the Triennial participants at the Marriott Hotel. We aimed to promote and elevate the arts in all forms. At the suggestion of the FAO, we decided to include culinary arts in our efforts. The FAO's mission is to improve nutrition and develop quality food, and it has become a significant partner in this endeavor. Together, we want to promote the gastronomy involved in the whole value chain, from the land to the plate, especially since much of Rwanda's population lives in rural areas. Said Sophie Kabano, Producer of the Kigali Triennial After the event, the best Rwandan recipes and chefs will further develop the recipe book, which will be shared with all Rwandans. Developing different recipes will promote the use of indigenous crops as part of biodiversity and cultural conservation, attracting the attention of individuals interested in promoting the conservation of Rwanda's unique cultural heritage.
