Rwanda's food culture is heavily influenced by its geography and history. The country's high altitude and fertile soils make it ideal for growing a variety of crops. Sweet potatoes, corn, beans, and bananas are staples in the Rwandan diet. Meat, particularly goat and chicken, are also commonly eaten, along with fish from the lakes and rivers. In addition to these traditional foods, Rwandans have also adopted dishes from neighboring countries, such as Uganda and Tanzania. Sharing food is an important cultural aspect in Rwanda, with meals often being enjoyed with family and friends. Traditional dishes, such as spicy cassava, are served at special occasions and celebrations. Overall, the food culture of Rwanda reflects the country's rich diversity and strong sense of community.