FAO联合国粮农组织：2025年乌鲁希吉：卢旺达的美食和烹饪艺术报告（英文版）

This publication showcases the rich culinary heritage of Rwanda and the hidden potential of local but often underutilised ingredients. It also underscores the critical importance of sustainable agriculture for better nutrition.Produced by the Food and Agriculture Organization of the United Nations (FAO) with the Rwanda Arts Initiative (RAI), the book features recipes and stories from four Rwandan chefs, Angelique Iraguha, Eric Kanyemera, Phiona Ninsiima and Ramadhan Sindayigaya, who have used