One long table. Five Rwandan courses, cooked in clay pots the way they were centuries ago. A Taste of Rwanda is our monthly communal tasting experience at Tweet — ancient recipes, new friends, and food that tastes like Rwanda actually is.
An Ancient Tradition, Re-imagined
For generations, Rwandan families cooked in clay pots — slow, communal, full of a flavour no modern pan quite replicates. Somewhere along the way, it got left behind. Chef Angelique, who co-wrote Uruhimbi — Rwanda's Gastronomy and Culinary Art, has spent years making sure it isn't forgotten. Once a month at Tweet, she cooks those recipes the way they were meant to be cooked — in the original pots.
One Very Long Table
A Taste of Rwanda isn't dinner-and-leave. It's communal dining, the way food has always been shared — around a single long table, with people you haven't met yet. On any given evening you might be seated beside a Kigali entrepreneur, a first-time visitor to Rwanda, or someone who grew up eating this food at their grandmother's table. Good food has always been a reason to talk to someone new.
Five Dishes. Five Stories.
The menu is fixed — and that's the point. Five courses, each chosen for its roots and its power to surprise. Every ingredient is sourced from Rwanda; we work with over 50 local farmers, lake fishermen and producers to keep it that way.
- Taro — a smooth, comforting soup of fresh taro root with cabbage and a herb infusion
- Inkori Salad — tender local cowpeas and quinoa with garden vegetables, herbs and a light lemon dressing
- Fried Sambaza — pan-fried lake fish with cassava ugali and slow-cooked cassava leaves in peanut
- Agatogo — slow-braised goat with tender green bananas, aromatic herbs and spices
- Millet Pudding — locally grown millet layered with yoghurt, mango and a touch of natural sweetness
Refined Rwandan — from the lake, the farm and the fire. Fresh, considered, and nothing like what you were expecting.
Cooked by Chef Angelique
Chef Angelique co-wrote the book on Rwandan food — literally. Uruhimbi is a landmark work documenting the recipes, ingredients and techniques that have defined Rwandan tables for generations. Every month she brings that research to life, plate by plate, for a room of people discovering it for the first time.
Reserve Your Place
A Taste of Rwanda runs monthly, and seating is intimate by design — one table, limited places, and it fills up fast. See the full experience and menu, then reserve your place — or enquire about the next date.