Background
Younger generations in Rwanda have dropped traditional crops like African Spider Flower, Black Nightshade, Arrowroots, Taro, Sorghum, Finger Millet, and Cow Pea in favor of newly introduced vegetables. Unfortunately, these crops were associated with medicinal properties and traditional cults and rituals and are now almost extinct. Conservation efforts are needed to preserve species, ecosystems, and linguistic and cultural diversity. Additionally, most indigenous crops contain rich nutritional content, including antioxidants, which can help prevent non-communicable diseases. By documenting recipes with indigenous crops, we can promote them as part of biodiversity and cultural conservation.

Objectives of the recipe book
The Rwanda Triennale aims to showcase the underutilized traditional crops in Rwanda’s gastronomy. In line with the Food and Agriculture Organization of the United Nations’s Better Nutrition program, FAO-Rwanda plans to prepare a recipe book featuring Rwandan dishes that use these crops. The Triennale provides an excellent opportunity to promote healthy eating habits and showcase Rwanda’s rich culinary heritage.

Expected outcomes
The Triennale-Rwanda Gastronomy initiative promotes healthy eating habits using traditional Rwandan dishes. The primary outcome is to revive the use of healthy orphan crops such as nightshade, spider plant, cowpea, and more in Rwandan cuisine. This initiative aims to increase awareness and appreciation for a nutritious diet within the Rwandan community.

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