Ikibazo cy’amacumbi, aho kuruhukira n’ahandi hatandukanye hakwakira inama cyangwa se ibindi bikorwa bitandukanye ku bagana akarere ka Nyabihu,ubu kigiye gushakirwa umuti mu buryo burambye.

Ni nyuma y’aho akarere ka Nyabihu kiyemeje kubaka Guest House ya Mukamira,izatwara amafaranga asaga miliyoni 800 z’amafaranga y’u Rwanda,ikazaba igisubizo kuri ba Mukerarugendo n’abandi batandukanye basuraga aka karere bakabura aho barara,biyakirira  cyangwa se aho baruhukira;byatumaga bafata inzira bakajya kurara mu tundi turere.

Igishushanyo mbonera cya Guest House ya Mukamira

Guest House ya Mukamira izubakwa mu byiciro cyangwa se “Phase” nk’uko umuyobozi w’akarere ka Nyabihu Twahirwa Abdoulatif abivuga.

Iyi nzu yo mu rwego rwa Hoteli, muri phase ya mbere yayo, hakazubakwa igice kigizwe na resitora, bare, amacumbi ndetse na sawuna. Iki gice cyo bikaba biteganijwe ko  nta gihindutse kizarangira uyu mwaka.

Muri Phase ya kabiri, hakazubakwa nanone igice kirimo nanone amacumbi n’ibyumba binini bizajya bikorerwamo inama Ibi byo, bikaba biteganijwe ko byazarangira mu mwaka utaha nk’uko umuyobozi w’akarere yakomeje abidutangariza.

Mu gihe Mukamira Guest House izaba yuzuye ikazakemura ibibazo bitandukanye,byaba iby’amacumbi kuri ba mukerarugendo cyangwa abashyitsi baganaga akarere ka Nyabihu bakabura aho baruhukira,byaba iby’aho kwiyakirira n’ibindi nk’uko Ndayisaba Felix,umwe mu baturage yabidutangarije.

Twahirwa Abdoulatif umuyobozi w’akarere ka Nyabihu asanga iyi Guest House niyuzura izakemura byinshi ku bagana akarere ka Nyabihu,abagatuye n’abagakoreramo

Uretse ibyo,Twahirwa Abdoulatif umuyobozi w’akarere ka Nyabihu anavuga ko Nyabihu ari akarere kari hagati ya Musanze na Rubavu dusanzwe ari uturere tw’imigi usanga hari urusaku bitewe n’ibihakorerwa. Ku muntu ushaka kwiruhukira  neza,bikazajya biba byiza kwiyizira mu karere ka Nyabihu akaruhuka,igihe Guest  House izaba yuzuye.

Ubusanzwe akarere ka Nyabihu nta hoteri ifatika kagiraga. Ibi byateraga imbogamizi ku bakagana,baje gusura ibice nyaburaga bikagize nk’ikirunga cya Kalisimbi,parike y’ibirunga,uduce nyaburanga nka Gishwati,ibiyaga nka Karago n’ahandi hatandukanye.

Muri Nyabihu, iyo habonekaga abashyitsi nk’abo byabaga ngombwa ko bajya gucumbika mu turere twa Rubavu cyangwa Musanze bituranye.

Gusa iki kibazo kikazakemuka mu bihe bya vuba,nyuma y’aho iyi Guest House izaba imaze kuboneka,aho kuri ubu imirimo yo kuyubaka imaze igihe gito itangiye. Iyi Guest House kandi ikazaba igisubizo kuri bamwe mu baturage bayikoraho yubakwa,aho kuri ubu bahakura amafaranga kandi ninuzura bamwe mu baturage bakazahabona akazi.

Tags for promotion: nyabihu- infrastructure-construction-improvement- development -new Guest House

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The post Nyabihu: Akarere kagiye gukemura ku buryo burambye ikibazo cy’amacumbi n’aho kwiyakirira ku bakagana appeared first on The Rwandan Cook.

Sandwiches ready in 20 minutes! Pancakes filled with sausage patties and cheese gives you hearty breakfast, served with syrup.

Prep Time 20 min Total Time 20 min

Ingredients

 1 cup Original Bisquick mix

• ½ cup milk
• 1 egg
• 2 teaspoons vegetable oil
• 1 package (9.6 oz) frozen fully cooked pork sausage patties, thawed
• 4 slices (3/4 oz each) American cheese, cut into quarters
• 1 cup real maple or maple-flavored syrup, heated

Directions

1. In medium bowl, stir Bisquick mix, milk, egg and oil until blended.
2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with additional vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, use about 1 tablespoon batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown. Keep warm.
4. In same skillet, heat sausage patties about 3 minutes. Turn; top each patty with 2 cheese quarters. Cook 3 to 4 minutes longer or until thoroughly heated and cheese is melted.
5. To serve, place 1 cheese-topped sausage patty on each of 8 pancakes; top each with second pancake. Serve with syrup.

Expert Tips

Serve these sandwiches with hash browns for a hearty breakfast. Planning a sleepover for your child and friends? Put these cute breakfast sandwiches on the menu.

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Make a puffy bread bowl and fill it with a peppy egg scramble.

Prep Time 20 min

Total Time 55 min

Ingredients

• 1/3 cup water
• 2 tablespoons butter or margarine
• ½ cup Original Bisquick mix
• ½ teaspoon Italian seasoning
• 12 eggs
• ¼ teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup shredded Cheddar cheese (4 oz)
• ½ package (3 1/2-oz size) sliced pepperoni, cut in fourths
• Chopped bell pepper, chopped tomato or chopped fresh parsley if desired.

Directions

1. Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat.
2. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
3. With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
4. In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
5. In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni.
6. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
7. Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.

Tips

Make puffy bread bowl one day ahead; store tightly covered in pie plate in refrigerator. To serve, reheat bowl loosely covered in pie plate in 375°F oven about 15 minutes or until hot. Fill with cooked egg mixture.

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Makes pancake with two kinds of chocolate—and the most insanely delicious toppings you’ve ever enjoyed for breakfast.

Prep Time 20 min Total Time 20 min

Ingredients

• 1 Cup Original Bisquick™ mix
• ¼ cup unsweetened baking cocoa
• 1 egg
• 1 ¼ cups milk
• ½ cup chopped dark baking chocolate
• 1 cup peanut butter
• 2 bananas, sliced
• Real maple syrup

Directions

1. In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
2. Heat griddle or skillet over medium-high heat (375°F).  Brush with vegetable oil if necessary or spray with cooking spray before heating.
3. For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
4. Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.

Expert Tips

If you love chocolate, add 1/4 cup of milk chocolate chips for a triple-chocolate treat! Put away the peanut butter and pull out the hazelnut spread with cocoa for a totally creamy and delicious twist.

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Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty and delicious Italian omelet.

Beat the egg mixture thoroughly with a fork or wire whisk until it is uniformly yellow.

Substitute 1 1/2 cups broccoli slaw for the broccoli flowerets and carrot.

Ingredients

• 4 eggs
• ¼ cup milk
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon salt
• ¼ teaspoon red pepper sauce
• 1 tablespoon vegetable oil
• 1 cup broccoli flowerets
• 1 medium carrot, shredded (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 cup shredded Cheddar cheese (4 ounces)
• 1 tablespoon grated Parmesan cheese

Directions

1. Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat.
3. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
4. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low.
5. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

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Kempinski Hotels officially took over the management of the Hôtel Des Milles Collines in Kigali, Rwanda.

The hotel now operating under the name “Hôtel Des Milles Collines by Kempinski” is the European company’s ninth hotel operating in Africa.

Hôtel des Milles Collines by Kempinski, general manager Christoph Strahm said: “This is definitely the right time to be in Rwanda.”

“We experience here a perfect marriage between Hôtel Des Mille Collines, the first grand hotel to open in Rwanda forty years ago and Kempinski, Europe’s oldest luxury hotel group,”said Strahm, while opening the hotel half decent on July 1, 2014.

“Kigali is a remarkable city. The people are warm and generous and we have a great team already in place ready to showcase the unique personality of Hôtel des Milles Collines by Kempinski.”

“We are excited to bring our signature Kempinski service to this city and usher in a renaissance of hospitality in Kigali,” he added.

Hôtel des Milles Collines literally translated in French as hotel of thousand hills was made famous by the film “Hotel Rwanda” which told the story of how this hotel and its staff provided sanctuary to over a thousand people during the Rwandan genocide in 1994.

The hotel features 112 rooms and suites, meeting and conference facilities including a conference room for up to 300 people, an outdoor swimming pool, a recreation area and seven boutiques.

The hotel group will also open three more hotels in the Middle East and Africa scheduled to be operational in the next six months, including The Marsa Malaz Kempinksi, The Pearl, Doha.

Kempinski Hotels currently operates 72 hotels in 30 countries and has more than 40 hotels under development worldwide.

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Cleanliness comes first in all aspects involved in the daily life of every Rwandan. Not only the cleanliness of the town organization but all the way to the kitchen where food hygiene is given attention to detail.

Health studies show that the kitchen contains the most germs in the home.

One found that the kitchen sink contains 100,000 times more germs than the bathroom.

Germs such as salmonella enter the kitchen on our hands, raw food and through our pets. They can rapidly spread if we’re not careful.

If food isn’t cooked, stored and handled correctly, people can become ill with food poisoning, colds, flu and other conditions.

Washing hands

Our hands are one of the main ways germs are spread, so it’s important to wash them thoroughly with soap and warm water before cooking, after touching the bin, going to the toilet, and after touching raw food.

Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches. This includes other food, worktops, tables, chopping boards and knives.

“Lots of people think they should wash raw chicken, but there’s no need,” says food hygiene expert Adam Hardgrave. “Any germs on it will be killed if you cook it thoroughly. In fact, if you do wash chicken you could splash germs on to the sink, worktop, dishes or anything else nearby.”

Take particular care to keep raw food away from ready-to-eat foods such as bread, salad and fruit. These foods won’t be cooked before you eat them so any germs that get on to them won’t be killed.

“Use different chopping boards for raw and ready-to-eat foods,” says Hardgrave.

When storing raw meat, always keep it in a clean, sealed container and place it on the bottom shelf of the fridge, where it can’t touch or drip on to other foods.

Cooking food at the right temperature will ensure that any harmful bacteria are killed. Check that food is piping hot throughout before you eat it.

When cooking burgers, sausages, chicken and pork, cut into the middle to check that the meat is no longer pink, the juices run clear and it’s piping hot (steam is coming out).

When cooking a whole chicken or other bird, pierce the thickest part of the leg—between the drumstick and the thigh to check that there is no pink meat and that the juices are no longer pink or red.

Pork joints and rolled joints shouldn’t be eaten pink or rare. To check when these types of joint are ready to eat, put a skewer into the centre of the meat and check that there is no pink meat and the juices run clear.

It’s safe to serve steak and other whole cuts of beef and lamb rare –not cooked in the middle or blue (seared on the outside) as long as they have been properly sealed (cooked quickly at a high temperature on the outside only) to kill any bacteria on the meat’s surface.

If you’ve cooked food that you’re not going to eat immediately, cool it at room temperature (ideally within 90 minutes) and store it in the fridge.

Putting hot food in the fridge means it doesn’t cool evenly, which can cause food poisoning. Find out more about storing leftovers safely.

Hardgrave’s advice is to store food in the fridge below 5°C (41°F). “If your fridge has an internal freezer compartment that is iced up, the fridge could struggle to maintain its temperature,” he says.

Washing fruit and vegetables

It’s advisable to wash fruit and vegetables under cold running water before you eat them. This helps to remove visible dirt and germs that may be on the surface.

Peeling or cooking fruit and vegetables can also remove these germs.

Never use washing-up liquid or other household cleaning products, as they might not be safe for human consumption and you may accidentally leave some of the product on the food.

Cleaning up

Wash all worktops and chopping boards before and after cooking, as they can be a source of cross-contamination.

The average kitchen chopping board has around 200% more faecal bacteria on it than the average toilet seat.

Damp sponges and cloths are the perfect place for bacteria to breed. Studies have shown the kitchen sponge to have the highest number of germs in the home. Wash and replace kitchen cloths, sponges and tea towels frequently.

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Apart from nice room services, the hotel offers Jacuzzi, steam and sauna and massage services

The hotel rooms have free high speed wireless internet, nice furniture, phones and flat screen satellite TVs.

Labana Hotel is situated on the road with great view of the surrounding areas; it has 3 conference rooms that can accommodate from 30 people to 450 people.

The hotel has different conference halls that accommodating between 30 to 450 people

The Live music includes Rwandan Music (Gisope) on Friday and all other kinds of music on Saturday and Sunday.

Its comfortable restaurant offers different kinds of cuisines

The Hotel offers BBQ during live Music, so you get to prepare your own eats while enjoying the music.

For people who love the comforts of life, Labana Hotel can as well be Home away from Home.

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 If you love good food and want a place to have some quiet, and eat heartily and healthily, Labana Restaurant is your place to be.

Labana offers different drinks that cools you down

Labana Rustaurant belongs to Labana Hotel located in Kimironko in Kigali city.

The new Restaurant has great chefs that give much of their time to prepare hearty meals to their customers’ satisfaction. The Restaurant offers great food on command and it has its special offers.

Labana offers good food and it is children friendly

The Restaurant offers great services alongside great food. The menus are children friendly and you will not regret going there for a family meal.

Labana offers good and healthy food even to people managing weight

With a well stocked bar, you will automatically feel at home with different brands of drinks.

Labana has variety of cuisines to their customers’ satisfaction

The weekends at Labana Restaurant are great with Live Music of country music, Jazz, Rwandan Gisope and various music genres with BBQ where you get to roast your own food.

Labana Restaurant offers different kinds of cuisine. From African to the western cuisines, everything is available to your liking.

For people who like to eat healthily while managing weight, Labana Restaurant is the place to be.

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Baked Beans with Ham

Ingredients

• 1 can (28 ounces) baked beans
• 2 cups cubed fully cooked ham
• ¼ cup tomato paste
• 2 Tablespoons molasses
• 1 Tablespoon brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dried minced onion
• 1 teaspoon taco seasoning
• 1 teaspoon minced fresh cilantro

Directions

1. In a 1½-quarter. Microwave-safe bowl, combine all ingredients.
2. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.

Cornbread Ingredients

• 1½ cups cornmeal
• 2½ cups milk
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• ⅔ cup white sugar
• 2 eggs
• ½ cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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Spicy Shrimp with broccoli

Spicy Shrimp and Broccoli Ingredients

• ½ cup water
• ¼ cup sake, rice wine or chicken broth
• 1 Tablespoon cornstarch
• 2 Tablespoons hoisin sauce
• 1 Tablespoon oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons chili puree with garlic
• 1 Tablespoon vegetable oil
• ¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
• 1 garlic clove, finely chopped
• 2 teaspoons finely chopped gingerroot
• 1 ½ cups broccoli flowerets
• 1 medium bell pepper, cut into strips
• 4 medium green onions, cut into 1-inch pieces
• ⅓ cup peanuts
• 4 cups hot cooked rice

Directions:

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.

2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.

4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.

5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

6. Sprinkle with peanuts. Serve over rice.

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What a New Yorker or a Londoner can do, a Rwandan can do. Well, that sounds overrated, but for many, ordering for, say, a fish smokie and a Pop Cola online, might seem to be a service only found in the West.

But in Kigali, Rwanda’s capital, Hellofood, the German online food delivery marketplace, allows users to order food from over 50 local restaurants around Kigali city through the website or a mobile app.

The German online food delivery marketplace is a member of Africa Internet Holdings Company, of which MTN and Tigo – two of Rwanda’s three telecommunications companies – are also partners.

“Our first meal was delivered last October [2013]”, says 28-year-old Duncan Muchangi, country manager for Hellofood.

Fulgence Muhawenimana is a white-collar professional in Kigali city. With simple clicks on his computer, his favorite delicacy is delivered in minutes.

“It is a good service. It saves my time,” says Muhawenimana, who started using the online food service last month. “All I need is food,” Muhawenimana adds.

Hellofood has a chain of cyclists in different zones around the city who deliver the food to customers. “I can deliver food to five or six people a day”, says Emmanuel Twagirimana, 25, one of the motorcyclists.

Paul Ntaganda, the General Manager of Bourbon Coffee, Rwanda’s luxurious coffee shop, is happy his customers cannot crave for his delicious offers anymore. “At least anyone who loves a Tramezzin from Bourbon Coffee restaurant can get it without coming to the restaurant,” he says.

“We deliver thousands of meals a week”, says Hellofood’s Muchangi. “We have learnt a lot, and we are very happy and comfortable with our service today”, he says.

And food is kept clean, says Muchangi. “The food is well packaged at the restaurant, and there is no contact with the rider”, he says.

Ordering is easy. Users visit hellofood.com, enter their location, then a list of restaurants pops up from which they select their favorite dish; a roast beef sandwich with caramelized onion,achicken sandwich, pan-fried fish with vegetables, a pizza or a local dish such as Ubugali, Sombe, and Matooke

It takes less than 30 minutes to deliver. “When I delay, I don’t charge delivery fees”, says Twagirimana.

Obviously the development has met some customer shocks. “The first problem we faced was…people were like ‘What? Does it exist here?’”, adds Muchangi.

The service has since received mixed reactions. Some like it, others don’t. 40-year-old Fidel is a banker. He regularly goes out for lunch. But he says even with his busy schedule, “I cannot use it.” “Even if the food is properly packaged, there is always a sense of suspicion.”

But that’s not his main reason he does not embrace the service. “At lunchtime, I also get time to do some exercise and meet up with friends.”

The service is however meeting some challenges. It is forbidden to bring food at work in many workplaces. Staffs are forced to go out and eat from restaurants or at home.

Meanwhile, Hellofood has operations in 50 countries around the world, eleven of them in Africa. The business has a competitive advantage in Rwanda. It is a dynamic and increasingly growing economy with a widening middle class.

But also, growing access to internet and smartphones is facilitating e-commerce. Mobile phone penetration is now 63% up from 53% in 24 months alone, among Rwanda’s eleven million people. Internet penetration has grown from 7.9% to 22% in two years.

And, indeed, the business will not be the only beneficiary. Already more than 20 people have gotten employment. Twagirimana has resigned his job and taken the delivery service offer. “I used to earn about $220 per month, but I now earn more than I used to”, says Twagirimana.

Source: KT Press

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Aromas Coffee is an easy to access, comfortable eatery

The Aromas coffee joint looks like your average Kigali eatery. It is a small eatery in front of Kigali college of Education in Kimironko city suburb in the same building with EWSA.  The coffee is amazing and the food is as delicious as it is affordable.

For an economical alternative to the brunch buffet, come here for scrumptious pancakes and fruit smoothies.

The cafe itself is a bit bright, with the sun baking you through the giant window from early in the afternoon. The Aromas Coffee is a comfortable eatery and is an easy to find, the small place smells of good food especially with some beautiful cakes and bread on display. There is space inside the coffee house and a nice view on the balcony with a cool breeze.

The space for Aromas coffee is small but enough to accommodate its regular clients most of whom come from around the place and others coming over from different places in town.  Fish Fillet is among the many specialties offered at Aromas.

Aromas offers buffet at Rwf2, 500 which is not so much considering the prices of different places around town. The soft drinks cost only Rwf500.  Among their main specialties include coffee, tea and various juices of Rwf1, 000 to Rwf1, 500 depending on the size.

The buffet comprises of different local food at its best. The place has wonderful cappuccinos and smoothies I would recommend for tasting.

Being in the ground floor of the building, Aromas coffee has enough parking enough spaces for its clientele with watchmen that ensure the safety of the parked cars.

Aromas have a regular clientele from all over Kigali town. With better customer services Aromas coffee is a great place, but some of the prices particularly for the in- house made cakes are high considering the size offered.

This place is one of my favourites for their affordable prices, nice atmosphere, and tasty food. It has yet to be discovered in a big way, so it makes a great place to hide away.

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Groundnuts or peanut play an important role in nourishing side dishes in most of African dishes including Rwanda due to its high protein that can be cheaper compared to protein nutrient obtained from beef.

A side from using peanut in different recipes of stews groundnuts in Rwanda can also be used to smear on bread and snack among others.

Here is one of the ways you can prepare groundnut stew in Rwanda

INGREDIENTS

• 1 medium onion, chopped
• 8 cups vegetable stock
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 large carrot, sliced on the diagonal
• 1 cup chopped tomatoes
• 1-1/2 cups corn kernels
• 2 cups red potatoes, cut into 1-inch cubes
• 1/3 cup creamy peanut butter
• 1/2 cup boiling water
• 4 cups chopped green cabbage
• 1 cup green beans, cut into 1-inch pieces
• 1 medium banana, peeled and sliced, as garnish
• 1 cup roasted peanuts, roughly chopped, as garnish

INSTRUCTIONS

1. In a large pot over medium high heat, cook onion in 1/2 cup of the vegetable stock until softened, about 4 minutes.

2. Stir in spices ginger, cumin, cinnamon, and cayenne, and cook for 1 minute.

3. Add remaining vegetable stock, carrots, tomatoes, corn, and potatoes. Bring to a boil; reduce heat, and simmer, covered for 30 minutes.

4. While this is cooking, put the peanut butter and boiling water into a small bowl. Whisk until well blended.

5. After the 30-minute cooking time, add these to the pot: the peanut butter and water mixture, the cabbage, and the green beans.

6. Stir to combine. Simmer for 15 minutes, until cabbage is tender.

Serve with rice.

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Taro root also called yam is a delicious staple of Rwandan cuisine locally known as ‘amateke’ a long side other tubers like potatoes and sweet potatoes.

The tuber comprises of high nutrition values that can only be obtained after cooking it well done. It is prepared using various recipes mostly— served as a hot dish.

Here’s one way of preparing the root.

Ingredients

• 1.2kg taro roots

• 1kg boneless pork

• Cubed 100ml olive oil 200g celery

• Diced 4 tomatoes

• Grated 2 tbsp tomato purée juice of 2 lemons

Direction

1. Begin by preparing the taro. Peel the tubers then take a sharp knife and cut half way through the tuber.

2. Now sharply twist the knife so that the remainder of the taro cracks away (this exposes more of the pores and improves cooking).

3. Heat the oil in a pan then add the meat pieces and fry until browned all over. Remove with a slotted spoon and set aside. Add the taro to the oil remaining in the pan and fry briefly.

4. Return the meat to the pan then add the grated tomato and stir in the tomato purée. Pour in the lemon juice and bring to a simmer.

5. Cook for a few minutes then pour in enough water to almost cover the ingredients.

6. Bring to a boil then season with salt and black pepper to taste. Cover and cook for 40 minutes then add the diced celery and continue cooking for 20 minutes more. Serve hot, accompanied by rice-stuffed vine leaves.

About taro and its nutrition benefits according to researchers

Taro is healthy, and is also loaded with potassium, that is an important mineral for a lot of bodily processes. Taro also includes several calcium, vitamin C, vitamin E and B vitamins, in addition to magnesium, manganese and copper. Taro leaves include great quantities of vitamins A and C, fiber along with a comparatively large quantities of protein.

Listed below are some health benefits of Taro

Lowers Blood Pressure

Satoimo root has elevated levels of Potassium, which manages blood pressure level as well as reduces the chance of hypertension. This really is extremely good for those people who are advanced in years or even are otherwise in a greater risk of creating hypertensive tendencies.

Free from gluten

They’re free of gluten and also have a top quality Phyto-nutrition profile which includes dietary fiber as well as anti-oxidants.

Lesser Cardio Diseases

Since Taro has got really small amount of fat with no cholesterol, it lowers the chance of Cardio illnesses. It is because these things generally result in the arteries to thicken as well as hinder within the efficient blood circulation, which frequently results in heart attack. Therefore, any person who is ingesting Taro faces smaller chance of such diseases.

Stronger Immune System

Taro is abundant with Vitamin C; this particular vitamin has got anti-oxidants that really help to combat free-radicals in the body, avoiding us from daily illnesses just like common cold or even fever. Taro can also be abundant with Vitamin B6 that fortifies the immune system of our body, making the body much less susceptible to illnesses.

Reduces Weight Gain

Anyone who is dieting, you need to include Taro in your daily diet list. It is because this particular vegetable has hardly any fat, which will help to avoid putting on weight.

Low Sodium

Anybody who is attempting to cut back sodium consumption, Taro is exactly what you’ll need! It is because this vegetable just fulfills 1 % of the everyday sodium necessity. Excessive sodium could be unhealthy for the health because it leads to kidney difficulties, high blood pressure and may harm the blood cells within our body.

Rich in Dietary Fiber

Taro satisfies 27 % in our daily dietary fiber; this is extremely therapeutic for the body. Dietary fiber decreases the chance of Colon cancer; helps prevent bowel problems and may also reduce the amount of bad cholesterol within our body.

Low Glycemic Index Food

Taro Root is really a low glycemic index food which means it reduces into glucose within the liver very gradually therefore turning it into ideal for weight loss as well as for reducing blood sugar too making ideal for diabetics. And in addition it works miracles for those along with hypoglycemia since it provides long-lasting energy for a long time. And since it provides long lasting power you don’t appear to get hungry… therefore you shed weight. Taro Root includes lots of fiber that can help you sense full and in addition helps you shed weight.

Amino Acids and Omega 3 oils 

Taro Root consists of over 17 various amino acids which are essential for sustaining a healthy body, and in addition it includes life giving Omega 3 as well as 6 oils that are essential for cardio health, cancer prevention, as well as for avoiding disease generally.

Reduces Fatigue

Taro Root due to its reduced glycemic index is an excellent food for athletes… along with long lasting energy with no spikes in glucose.

Anti-Aging Effects

The Japanese sweet taro includes a higher concentration of Hyaluronic Acid, that is a essential component in cell regeneration. This particular plant is usually known as “nature’s odd fountain of youth” because of its high HA content.

Other Benefits 

Taro Root likewise helps with irritability, reduces blood pressure, helps prevent cell damage, helps you to safeguard from colds and flues, aids in skin rashes, nausea, as well as aids you to control cholesterol, builds strong bones, as well as supports thyroid function.

More about Taro

Both the leaves as well as root of the taro plant are delicious, however they are poisonous whenever raw. In the beginning, the primary concern about the raw plants was calcium oxalate, a crystalline chemical that may annoy the mucus membranes. However, it’s now thought that the calcium oxalate simply behaves as a carrier for various other harmful toxins that enter in the body from the injury to the mucus membranes brought on by the toxic irritant.

Some individuals tend to be more hypersensitive to taro than other people; also it ought to always be completely cooked to avoid a reaction. There’s two simple kinds of taro. One variety is made to be cultivated in partly flooded lowland fields. It may also be cultivated in drier highlands, once they are well irrigated. Another variety, highland taro, could only be grown in drier ground, and contains purple tinged flesh. In the two cases, the coarse outer skin of the tuber is slowly removed just before cooking.

Nutritionally, taro is an excellent method to obtain vitamins B6 and C, together with dietary fiber, thiamin, copper, potassium, niacin, zinc, and iron. It may be boiled, stewed, baked, or even fried, and is also prepared in many other ways, with respect to the regional delicacies. Frequently, the tuber is changed into a mash or even paste as well as utilized in various other dishes.

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Fresh food products including bananas, beans, and potatoes, vegetables like carrots, tomatoes, and onions have become more affordable in Kigali markets after a huge price rise that was witnessed in the past few months.

According to a mini-survey carried out by our reporter at Kimironko market in Gasabo district fresh beans are sold at Rwf700 a kilogram, the bananas are sold at Rwf150 per kilogram compared to Rwf250 selling price last month.

Some commodities saw a rise in prices while others remain unchanged like Tanzanian rice still at Rwf1000 per Kilogram, Pakistan Rice at Rwf700 per kilogram and sugar at Rwf700 per kilogram.

A kilogram of mangoes goes for Rwf2500 which is still expensive

A big bucket of tomatoes goes for Rwf2500 and a small one for Rwf600.

Most vegetables have their prices reduced their prices and some kinds of fruits are still unchanged their prices and others are even higher. With mangoes going for Rwf2500 per kilogram, sweet bananas for Rwf1000 and passion fruits at Rwf1200 per kilogram.

 “The market is stabilizing and one has a variety of fresh goods to select from and shopping is becoming better, the decline of prices traders attributes it to the increase in supply,” explains Jean D’ Arc Muberarugo, a market vendor at Kimironko.

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Shopping for groceries can be a bit hectic especially when your shopping destination is our local markets with a lot of people like Kimironko Market in Gasabo district.

With a lot of goods on display that you would like in your fridge, and the constraint of cash in your wallet, you will need to have a plan before you set off to the market.

Here’s how to spend smart in order and keep on budget.

Always go with a list. Prepare a list of everything you need, pulling from your weekly menu, make sure you’re not forgetting anything and stick to that list.

Plan out a weekly menu; This is the best way to ensure that your list is complete, and that you have enough to serve your family dinner for the week.

Have a budget. Know exactly how much you want to spend before you go shopping. Then try your best to stick within that limit. If you don’t know how much you can spend, you’ll certainly spend too much. When you see you’re going above it, decide whether you really need that product.

Keep a list and write things down immediately. When you run out of something, don’t leave it to your memory. Jot it down immediatelywhen you’re running low. Don’t wait until you run out, and you’ll never have to run back to the store because you don’t have eggs.

Don’t go when you’re hungry. This is a common tip, but it’s true: when you’re hungry, you want to buy all kinds of junk. You’ll end up spending a lot more. Eat a good meal first, and you’ll be more likely to stick to your list.

Buy in bulk when it makes sense. If you can save money, over the course of a month or two, by buying in bulk, plan to do so. But be sure that you’re going to use all of it before it gets bad.

Always have batteries, toilet tissue and light bulbs; and other necessities that you always seem to run out of and buy in bulk. Be sure to check to see if you have these items before you go to the store.

Cut back on your “one-item” trips. They most inevitably make you buy more than one item. For better planning plan ahead, make a weekly menu, and shop with a list, this should drastically reduce the number of trips you make for a small number of items.

Plan one big trip a month for bulk staples. Like rice, oil, flour that will last you in a month and buy other necessities like vegetables, meat and fruits weekly.

Use everything possible. Got a bunch of leftover ingredients (half an onion, a bit of tomato, some pasta, a few other veggies?) … combine them for a quick meal, so that these don’t go to waste before your next grocery trip. The more you can stretch the food, and the less you waste, the less you’ll spend in the long run.

Drink water. If you regularly drink iced tea, Tang, sodas or other types of drinks, cut those out completely and just drink water. It’s much better for you, and much cheaper.

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When courgettes are not in season this tart is delicious made with roasted butternut squash or roasted aubergine slices and mozzarella to replace the goats cheese.

If you are using ready-made pastry look for the all butter variety for the best flavour.

• 250g short crust pastry
• For the filling:
• 400g tin chopped tomatoes
• 1 small onion, chopped
• 1 tsp light soft brown sugar
• 1 garlic clove, chopped
• 500g small-medium courgettes, sliced into 2cm (3/4 in) rounds
• 1 tbsp olive oil
• 2 tsp thyme leaves, chopped
• 120g mature goats cheese, cubed
• 2 eggs, beaten
• 1 egg yolk
• 225ml whipping cream
• 1 tbsp parmesan, finely grated
• You will need
• 23cm loose-based fluted flan tin, baking beans and a baking sheet

Method

1. Roll out the pastry on a lightly floured surface and line the tart tin. Leave untrimmed and chill for 30 minutes. Next make the tomato filling.

2. Place the tomatoes, onion, sugar and garlic in a saucepan and cook for 20 minutes or until thick and well reduced with no watery juices. Set aside to cool.

3. Heat oven to 190C, 170C fan, 375F, gas 5. In a bowl toss the courgettes with the oil and thyme leaves until well coated. Spread out on a baking tray.

4. Line the pastry case with baking parchment and baking beans. Place in the oven with the courgettes  on a lower shelf and bake for 15 minutes.

5. Remove the paper and beans from the tart tin. Remove the courgettes and turn over.

6. Place the tart and the courgettes back in the oven and cook for a further 8-10 minutes until the pastry is golden. Remove the tart and the courgettes. Reduce the oven temperature to 170C, 150C fan, 325 F, gas 3.

7. Carefully spread the tomato sauce over the base of the tart. Cover with the courgettes and the goats’ cheese.

8. Beat the eggs, egg yolk and cream together. Season well with salt and pepper, then pour over the courgette and tomato filling.

9. Sprinkle the parmesan over the top, return the tart to the oven and cook for 30 minutes or until the filling is just set.

1. Remove from the oven, trim the top of the pastry and leave to cool for 10 minutes before serving.

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Serves 6-8

Prep time 10 minutes

Cooking time 1 hr 35 minutes

Total time 1 hr 45 minutes

Calories 443-325 per serving

Ingredients

• 2-bone rib of beef, around 3kg
• 2 red onions, halved
• 300ml (½pt) full-bodied red wine
• 500ml good-quality beef stock
• 1tsp corn flour, mixed with 1tsp water

Directions

1. Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef all over, transfer to a small roasting tin with the red onions and roast on high for 20 minutes, then a further 25 minutes per 1kg at 190 C, 170 C fan, 375 F, gas 5.

2. Take out of the roasting tin, cover in foil and allow to rest for at least 30 minutes.

3. Pour the roasting juices into a saucepan, skim off the fat and add the red wine and beef stock.

4. Simmer until you have a rich gravy, thickening with a few drops of corn flour if necessary.

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New Fiesta is a kind of place ideal to eat from during the lunch time rush hour. It’s also a good stop-over if you want to grab a quick bite, or rest while you take something cold to quench your thirst.

New Fiesta is strategically located in the heart of Kisementi area, the place is loved by good food lovers and foreigners who like the taste of their own food in Rwanda.

Since the eatery does not provide buffets like most restaurants in town, you have to order and wait for your order to arrive.

Quesadilla meal is Mexican and loved by many foreigners in the country

While waiting for your order, New Fiesta provides chips and salsa as starters for free to the customers waiting for their orders.

While enjoying the free starters, one gets to peruse through their rich menu that is topped up with new dishes every other day.

Hard tacos are enjoyed by many especially local Rwandans

Most of the dishes on the menu are Mexican and American, Asian and mostly Rwandan.

Some dishes can only be found in New Fiesta in the country a reason why many foreigners keep coming back to this place. Such dishes include Quesadilla (a Mexican dish), hard and soft Taco salads that are loved by many.

Tacos salads are customers’ delight

While he is the owner of the Eatery and always part of the team, Abdul Nyonga has taken different courses in food industry and delights in creating new menus to the customers’ satisfaction.

“New Fiesta has been in place for six years and it derives its name from La Fiesta Restaurant in Kimihurura, the restaurant I owned before selling it off after my Mexican partners left the country. Fiesta means to party,” explains Nyonga the owner.

New Fiesta has regular clientele ranging from 25 to 40 daily.

The soft tacos meal

The prices are affordable compared to other fancy eateries. The Fiesta steak fillet and chicken breasts goes for Rwf4500, Creole rice goes for Rwf2000 and Fiesta cocktail juice is Rwf2500.

After having your meal, a person is required to hit the drum to signify you liked the food or were satisfied. To satisfy the love of the grilled chicken of New Fiesta loved by many, Fiesta boss plans to open up a new place for grilled chicken alone soon.

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