Village Food in Central Africa - RWANDAN FOOD and AMAZING DANCING in Rural Rwanda, Africa!
This was an amazing day of learning about Rwandan food and culture!
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I signed up to go on a tour with Azizi Life, and I did the home food tour. It turned out to be even better than I was expecting, and truly a glimpse into rural life and a community in Rwanda. The food, the culture, and the dancing after lunch was one of the highlights of the day!
Muhanga Town - In the morning we first drove from Kigali to Muhanga Town, about an hour outside of Kigali. The green mountain roads were spectacular. Rwanda is known as the land of 1000 hills, and I think that might be an underestimation as there are never ending hills in this part of Central Africa.
After being warmly greeted and welcomed by the community of ladies, we first went to go fetch water. This is something many of us, myself for sure, take for granted. But in the rural countryside of Africa, even in cities, there are many people who have no running water, and when they need water for anything, they must walk to the well or source of freshwater, and carry all the water they need. It’s something to always remember.
Next we got started cooking all the food. Most of the ingredients for the Rwandan feast they cooked were from right there, on the hillside, from the small family farms. We had dozens of different vegetables, and of course - beans which were one of the most important foods of this regions of Africa. It wouldn’t be Rwandan food without beans as I’ve heard! Final dish was akabenz, a famous Rwandan pork dish.
You could taste the freshness of all the ingredients. The food was honestly a little plain for my usual taste buds, but I fully appreciated the natural ingredients, the simplicity of the dishes, and the love poured into each dish.
After eating a giant Rwandan feast, all of a sudden they started breaking out into dance. It was one of the highlights of this entire experience.
Thank you to the entire community for hosting us and to Azizi Life for setting it up!
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BRAISED PORK AND EGG STEW | KAI PALO | ไข่พะโล้
The broth of this stew is rich in savoriness, sweetness, and comforting spices. Tender pork belly, hardboiled eggs, and fried-dried bean curds have absorbed all of the flavors nicely and it goes perfectly with jasmine rice. This aromatic stew is enjoyed throughout many Asian countries, each having their own variation. It was one of my favorites growing up. The elders would add pork meat with the skin on, simmered to the point where it became so soft and gelatinous. That's another variation but in this video, I show you how I enjoy making it.
When I think of the Autumn season, I think of all of the spices and coziness associated with this time of the year. The five spice and added cinnamon and star anise in this stew truly embody that for me. Enjoy!
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INGREDIENTS
Pork Belly - 1.5 lb or 680 g
Fried Bean Curd - 1.5 cup or 270 g
Hardboiled Eggs - 7 jumbo eggs (shelled)
Garlic - 6 cloves
Cilantro Roots - 7 roots (see video for the size I used)
Whole Black Pepper - 1 tbsp
Palm Sugar - 4 tbsp or 58 g (came in a block, I shaved it and packed lightly to measure)
Cinnamon - 3 sticks
Star Anise - 6 pieces
Chinese Five Spice Powder - 1 tbsp
Ginger - 1 two inch knob (smacked with back of knife to release flavor)
Vegetable Oil - 2 tbsp
Thai Dark Soy Sauce - 1 tbsp (sweet kind, not salty)
Light Soy Sauce - 1 tbsp
Fish Sauce - 1.5 tbsp
Golden Mountain Seasoning Sauce - 1.5 tbsp
Water - 5 cups
(Taste adjust flavors to your liking. Should be savory and a bit sweet)
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???? CHAPTERS
Intro 00:00
Herb Paste 00:34
Making the Stew 01:04
Serving 05:35
Eating & Outro 06:01
#braisedpork #porkeggstew #potluck #fivespice
I ate Malaysian food for the whole day! #shorts #travel #food
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