Burundian culinary experience 

Due to its reverence of the cow, Burundian culinary customs are majorly shaped around the its treatment. The local cuisine mainly consists of a combination of grains, cassava, plantains, sweet potato, and peas. Meat is consumed occasionally, and fish is prepared on the areas near the shores of Lake Tanganyika. 

Beer (Impeke) forms an intrinsic part of Burundian social customs. It is served and consumed on important occasions and drunk with the help of a straw. Try the simply stewed red kidney beans in the Ibiharage, or the Boko boko harees, a delicious chicken dish.