While staying at my first 5-star accommodation, the Nyungwe Forest Lodge in southwestern Rwanda, I was treated to wonderful cooking. The chef hailed from Rwanda, which made the experience all the better.
A refreshing (non-alcoholic) caipirinha awaited each of us upon arrival.
Warm tomato soup was a welcome treat on a cool and cloudy afternoon.
A cheese plate completed our first lunch.
Nile Perch topped with tomato, onion, & fresh herbs, served with fragrant rice, seasonal vegetables, and Beurre Blanc sauce
The malva pudding was decadent.
A little finger food before dinner.
Smoked salmon & avocado salad, with a balsamic vinaigrette.
Beef fillet with a red wine gravy and sweet potato mash.
A rich, yet light chocolate mousse that received the thumbs-up from Eric (France).
Our last breakfast: scrambled eggs on bread with salmon, tomato, and potatoes.
Dave is the Founder and Editor in Chief of Go Backpacking and Feastio. He's been to 66 countries and lived in Colombia and Peru. Read the full story of how he became a travel blogger.
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kalisa
Wednesday 22nd of December 2010
ndashaka Radjabu ni Kalisa from RTUC
Replica Pens
Saturday 30th of October 2010
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