Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country’s surface and it especially includes coffee, tea, corn, beans and manioc. Due to these characteristics, the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat. Profiteroles are also sometimes enjoyed as a rare delicacy. Not much meat is consumed in Burundi, because animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very sacred.
A major aspect when discussing Burundian cuisine is based on the economic conditions of the country: the Burundian people usually eat homemade food, from homemade vessels also used for drinking, carrying water and storing grain.
Burundian National Dishes
Boko-Boko (Swahili-Burundian harees)
Harees, Jareesh or Harissa is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in the Arab states of the Persian Gulf, especially in the month of Ramadan, while Harissa is an Armenian dish from the Ararat plain.