Kigali · since 2019
Every dish,
somebody's home recipe.
The charcoal is already lit. The Fanta is cold.
A plastic chair is pulled out for you.
Open Tue–Sun · 12pm – 10pm
— the dish that started it all —
Isombe wa Nyirakabanda
Cassava leaves slow-cooked for four hours with palm oil and dried fish — the recipe hasn't changed since Mama Kabanda made it in Musanze.
Served on hand-thrown ceramic. Eaten with your hands, the right way.
in the chef's own words
Three plates that tell
the whole story.
Ibihaza y'inzuzi
Ibihaza
“Pumpkin simmered low with just enough heat to collapse it into silk. I add a spoonful of sorghum flour the way my aunt did — it thickens everything without you noticing.”
— Chef Amabili, on why ibihaza never leaves the menu
Sambaza za Kivu
Sambaza
“Lake Kivu silverfish, fried until the tail crisps and the flesh stays soft. We source them twice a week. When they sell out, they sell out — come early on Friday.”
— Chef Amabili, on the fish that made the restaurant famous
Brochette z'inka
Brochettes
“Beef marinated overnight in ginger, garlic, and a little Primus beer — then charcoal-grilled while someone argues about football in the background. That's the flavor.”
— Chef Amabili, on the smoke being part of the recipe
— this place is someone's place —
The neighborhood comes here.
Saturday, 7:30pm — every table taken
Church catering — third Sunday this month
Her first brochette. She asked for two more.
“I found it through a friend's story. Now I bring my mother every Sunday because it tastes like she cooked it herself.”
— Uwimana A., East Flatbush