Rwandan cuisine is characterized by its use of fresh, local ingredients, often featuring staples like ugali (a maize porridge) and matoke (steamed green bananas). Meals typically include a variety of vegetables, beans, and sometimes meat, with a focus on simplicity and nutrition. Common dishes include isombe, made from cassava leaves, and akabenz, which is fried or grilled pork. Rwandans often enjoy their meals with a side of sukuma wiki, a type of collard greens. Traditional cooking methods emphasize boiling and steaming, preserving the natural flavors of the ingredients.