Rwandan cuisine is characterized by its reliance on locally grown produce and traditional cooking methods. Staple foods include bananas, beans, sweet potatoes, and cassava, often accompanied by meat or fish. A popular dish is "ugali," a type of porridge made from maize or cassava flour. "Isombe," made from cassava leaves, is another traditional favorite. Rwandan meals are typically simple yet flavorful, with an emphasis on fresh ingredients. The cuisine reflects the country's agricultural heritage and is often enjoyed in communal settings, highlighting the importance of family and community in Rwandan culture.