Phiona Ninsiima

SPICE IT UP!

With the exception of people like Mark Zuckerberg wearing his grey Brunello Cucinelli t-shirts almost every day, or the late Steve Jobs' famous black turtleneck, jeans and new balance sneakers, the rest of us prefer having a variety of colors, textures, and different accessories in our closets...

Monday, February 17, 2020, 4:55 PM

The Art Of The Marinade

The Power of a Good Marinade Recently I went out with a friend for dinner to ‘The Hut’ restaurant located in Kimihurura here in Kigali, and on their menu there was something that caught my attention: Rosemary chicken, soaked in a brine infused with rosemary, was...

Monday, February 17, 2020, 3:51 PM

Stock: The Foundation Of Good Cooking

Auguste Escoffier, the father of modern French cooking, on which almost all other cooking techniques derives from, said, “Indeed stock is everything in cooking. Without it, nothing can be done.”  The French call it fond which literally means base. I find this...

Monday, February 17, 2020, 3:37 PM

Finally, A Fantastic Isombe Recipe!

About 2 years ago, while I was studying abroad, there was an international food festival organized by one of the universities in the city that I lived in. We had a few Rwandans studying in that particular university, so they registered to showcase the delicacies of our country. Those friends...

Monday, February 17, 2020, 3:01 PM

“Help! I Ran Out Of…!” Substituting Ingredients – Learn To Swap Like A Pro

Ever been so deep in the process of cooking and realized you ran out of an important ingredient in the recipe you were making? And the grocery shops are too far away for you to make a quick trip? Or you have recently found out that you are allergic to a key ingredient that makes up your favorite...

Monday, February 17, 2020, 2:29 PM

Breakfast: What To Eat And What To Avoid

I grew up in a tiny suburb in the neighboring country Uganda, and as true to most suburbs, people there were never in a rush. One thing that was profound however is how seriously they took food, especially breakfast. Mothers woke up by 5 AM, lit their charcoal stoves and put a cooked breakfast...

Monday, February 17, 2020, 2:21 PM

21 Kitchen Safety & Sanitation Tips That Should Be Pinned In Every Kitchen

Trigger Alert! If you are a foodie, you already know that cooking can provide more gratification more than anything out there. However, whether you cook for fun or for necessity, we all need to be aware that the kitchen is the most dangerous room in the whole house. Keeping that in mind prevents...

Monday, February 17, 2020, 2:00 PM

An Authentic ‘Gisafuriya’ Experience

bout 2010 is when the hype about igisafuriya was at its climax, at least that’s when I got to hear about this dish the most. People that had tasted it, described it as a mixture of potatoes, green bananas and chicken with different vegetables and spices. I always wondered, why...

Monday, February 17, 2020, 1:48 PM

Embracing International Cuisines: Greek Moussaka

Historically Rwandan’s diet consisted of foods steamed or boiled with minimal spices and herbs. Sweet potatoes, pumpkins, and green bananas were commonly cooked on top of red beans to make a one-pot meal.  As times changed, regional influences played a part in what came to be modern...

Monday, February 17, 2020, 10:48 AM

Inka: Dining at Kigali’s famous steakhouse

You have reached your destination”, the mobile GPS voice declared. It had been a really easy find using the Google map app. Located in the tranquil neighborhood of Kimuhurura – Rugando in Kigali city, Inka sits on what was formally a residential house. Inka (meaning ‘cow...

Sunday, November 10, 2019, 12:00 AM

The significance & evolution of Ikivuguto

It is the year 2050 and Skyler, born in Kigali, is now residing in Wellington, New Zealand, where she is a manager in one of the biggest law firms. She is a successful career woman, and deeply in tune with her identity as a Rwandan. Although she loves her “Muberinka” surname and says...

Sunday, November 3, 2019, 12:00 AM

Embracing international cuisines: Greek Moussaka

Historically Rwandan’s diet consisted of foods steamed or boiled with minimal spices and herbs. Sweet potatoes, pumpkins, and green bananas were commonly cooked on top of red beans to make a one-pot meal. As times changed, regional influences played a part in what came to be modern “...

Sunday, October 27, 2019, 12:00 AM

Six unhealthy eating habits & how to break them

From time to time, I get a question from people around me about what motivates me to write and talk about food on a daily basis, whether on this platform or other social media outlets and gatherings.  My answer is always along the lines of, “I’m trying to contribute towards...

Sunday, October 20, 2019, 12:00 AM

An authentic ‘gisafuriya’ experience

Around 2010 is when the hype about igisafuriya was at its climax, at least that’s when I got to hear about this dish the most. People that had tasted it, described it as a mixture of potatoes, green bananas and chicken with different vegetables and spices. I always wondered, why then,...

Sunday, October 6, 2019, 12:00 AM

Breakfast: What to eat and what to avoid

I grew up in a tiny suburb in the neighbouring country Uganda, and as true to most suburbs, people there were never in a rush. One thing that was profound however is how seriously they took food, especially breakfast. Mothers woke up by 5 am, lit their charcoal stoves and put a cooked breakfast...

Sunday, September 22, 2019, 12:00 AM

Spice it Up!

With the exception of people like Mark Zuckerberg wearing his grey Brunello Cucinelli t-shirts almost every day, or the late Steve Jobs’ famous black turtleneck, jeans and new balance sneakers, the rest of us prefer having a variety of colors, textures, and different accessories in our...

Sunday, August 25, 2019, 12:00 AM

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