Rwanda’s Culinary Heritage Recognized on Global Stage at Gourmand Awards

 The Rwanda Arts Initiative (RAI) and the Food and Agriculture Organization of the United Nations (FAO) have received international recognition for their efforts to preserve and promote Rwanda’s culinary heritage. The joint publication Uruhimbi: Rwanda’s Gastronomy and Culinary Arts was honoured with a Special Award at the 2025 Gourmand Awards during the Cascais World Food Summit in Portugal.

The richly illustrated book showcases Rwanda’s diverse food culture and the potential of local, often underutilized ingredients to promote sustainable agriculture and improved nutrition. Blending traditional knowledge with modern culinary practice, Uruhimbi features recipes and reflections from four acclaimed Rwandan chefs—Angelique Iraguha, Eric Kanyemera, Phiona Ninsiima, and Ramadhan Sindayigaya.

The publication includes a foreword by Rwanda’s First Lady, Her Excellency Jeannette Kagame, and highlights indigenous ingredients such as sorghum, taro, spider plant, impombo (finger roots), and purple yam. These elements not only form the backbone of Rwanda’s culinary identity but also offer insights into food systems rooted in resilience and biodiversity.

Edouard Cointreau, President and Founder of the Gourmand Awards, announced the honour at the Estoril Congress Centre, praising the publication for its cultural depth and narrative power.

“Thank you to the United Nations Food and Agriculture Organization and the Rwanda Arts Initiative for this exemplary publication, with a remarkable foreword by Her Excellency Jeannette Kagame,” said Cointreau. “Through the voices of four great chefs, each recipe unveils the deep-rooted stories and wisdom that share Rwanda’s food culture with the world.”

Welcoming the recognition, Nomathemba Mhlanga, FAO Representative in Rwanda ad interim, expressed gratitude to all partners involved in the project.

“Many thanks to the Gourmand Awards for recognising our publication, and to the Government of Rwanda and our collaborators—especially the Rwanda Arts Initiative and our talented chefs,” said Mhlanga. “This award is a tribute to Rwanda’s farmers, chefs, and food lovers. It reminds us that building better nutrition and sustainable agrifood systems starts with what we grow, what we cook, and what we value.”

Now in its 30th year, the Gourmand Awards celebrate the best in food and drink publishing, attracting entries from more than 200 countries. Rwanda’s recognition at the 2025 summit places its traditional food culture among the world’s most celebrated culinary narratives.