Pearl: Thank you for inviting me to share a meal of Rwandan food and for giving me this chance to interview you. By the way, what am I eating?
Me: You are most welcome. It’s a pleasure to have someone to talk to. Usually, during my writing hours, it’s pretty lonely in here. You are eating isombe—the green stuff—which is made from cassava leaves, a stew made with chicken, tomatoes, cabbages and onions and pili-pili (hot pepper sauce), beans—similar to our pinto beans—and ugali.
Pearl: And what’s this mound of white stuff that looks like paste? Oh – and I’m sorry, but you forgot to give me silverware.
Me: That white stuff is the ugali. It’s a traditional staple in most African countries. In Rwanda, it’s made from cassava flour. In many countries, they use maize flour. Traditionally, food is served from a common bowl. You wash your hands and then everyone dips in. Sharing food in Rwanda is a very bonding experience. It’s a depth of tradition I think we have lost in this country. The ugali is your silverware. You tear off little balls of it (demonstrates) and wrap it around the rest of the food. (food drips up arm). It’s harder than it looks.
Pearl: Did you make all this yourself? Everything is delicious. The tastes are very earthy and rich. And unique – I can taste each of the ingredients.
Me: Well, since this is all virtual reality, yes. In my non-novel existence, I am not much of a cook. In Rwanda, cooking is done on a small charcoal stove called an iziko. It takes patience, love, and a lot of quadricep strength, since you have to squat for long periods of time. I made an omelet once, with my unofficially adopted son. It was quite a production, but it came out delicious.
