When studying Burundian food, a few things stood out to me. One was that they rarely eat meat. Because meat is so expensive and scarce, they may only eat it once or twice a month. If they are well off, they may be able to afford it once a week. Burundian’s derive most of their protein from beans, specifically kidney beans. This they eat daily, mostly paired with rice and maybe another kind of vegetable. I decided that I would try my hand at a vegetarian African meal that included kidney beans.
I made Makande soup, which is comprised of corn, kidney beans, coconut milk, and onion, seasoned with salt and pepper. Although, this seems overly simple and not extremely tasty I decided it was a great way to get a glimpse of a Burundian's life. Since I used canned veggies and milk, I simply dumped all the ingredients in the pot and simmered for about thirty minutes. When it was finished cooking, I tasted it tentatively. Instead of the bland flavor I was expecting, it was tasty. A delicate flavor, but flavor nonetheless. The coconut milk added a slight creaminess, yet it was liquid. The different textures of the veggies made it interesting to eat and very colorful!
I paired the soup with a loaf of homemade French bread. I chose French, because Burundians cook lots of French food for the tourists. In addition, the natives have come to love French bread. In the city, if they can afford it, they pair it with every meal.
I also made some cooked carrots with brown sugar and butter, an African dish.
My family enjoyed the soup, and it was so very easy! My brother commented that he did not find it flavorful enough. He is one who enjoys spicy food immensely. Therefore, if your family eats mostly spicy dishes they may find the soup bland. However, eating foods from different cultures is not just about eating. It is about stepping into a new country’s culture and living as if they would for a brief second. No, I didn't cook over a campfire, yes I had a heater going, but when I sat down to the meal I could imagine how a Burundian family may be sitting down to the very same meal. It made me think about what it would be like to have kidney beans and rice everyday. The cultural experience I created in our bowls was more flavorful than any soup could be.
