Brochette Is the Suya of Rwanda

I think every place has its own Suya. And in Rwanda, that thing is brochette. The same way I think mutura is the Suya of Kenya.

Now, obviously—as a Nigerian—I’m not going to start comparing which one is better. And I’m sure most people already know the answer to that anyway.Right? It’s the OG. But anyway.

Rwanda’s street food culture isn’t the most diverse, but brochettes carry the weight of it all. And maybe that’s why I notice it more. Coming from Nigeria—where street food options feel endless—I’ve realized I’m always subconsciously looking for a country’s version of Suya.

The same way every place has its own “rice”… or better yet, its own Jollof—everywhere also has their own meat on a stick.Pause. You know what I mean.

There’s a particular kind of brochette here—made with organs, I think intestines. I can never remember the local name. That one might actually be my favorite. But the regular goat meat brochettes are a very close second.

I’ve always believed the best way to understand food in a place is to start from the streets. That’s where freedom lives. That’s where flavors are allowed to speak loudly. Out there, your food is public—you can’t ignore it, and it doesn’t try to hide.

And for me, here in Rwanda, brochette is the thing that always makes me stop, look around, and think: Yeah. This is it.