Burundian cuisine is characterized by its reliance on local ingredients, primarily staples like cassava, maize, and beans. Meals often feature a variety of vegetables, and meat, particularly goat and chicken, is commonly included during special occasions. A popular dish is ugali, a thick porridge made from maize flour, which is typically served with stews or vegetables. Plantains and sweet potatoes are also frequently consumed, reflecting the agricultural practices of the region. Overall, Burundian food emphasizes simplicity and the use of fresh, locally sourced ingredients.