April & Yogurt

Historically, April was an important month for Rwandans.  They called it “Mu Kwa Kane” (meaning fourth month) but also “Mata,” which comes from the Kinyarwanda word for milk: Amata.  The reason April is called Milk has to do with cows, which are immensely important in Rwanda.  Traditionally, a family’s worth was determined by the number of cows they owned, and cows were given (and in some places still are given) as a marriage dowry.  The importance of cows stems from their ability to produce milk.  For as long as anyone can remember, Rwandans prized cows for their milk.  

Because April comes at the height of the rainy season, there is an abundance of greens for the cows to eat, in essence creating a banquet for the cows.  This feasting by the cows makes them their fattest and, as a result, they produce enormous quantities of milk,  Hence, April was called Mata to acknowledge the time when the cows (and thus Rwandans) had plenty of milk.

Milk continues to be important to Rwandans.  Every town that I’ve been to has Milk Stores that sell fresh milk and yogurt.  Nyanza, the town where I live, is particularly known for making yogurt. In fact, it has two dairies.  Nyanza’s association with yogurt heralds back to pre-colonial times, when the King, who lived in Nyanza, employed a royal yogurt maker, who lived next to the King.   

Fortunately, I don’t need a royal yogurt maker to enjoy fresh yogurt.  The Nyanza dairies deliver fresh yogurt daily to small stores and the milk stores, and other small shops make their own yogurt from starter, so it is easy to purchase a cup of fresh yogurt. I often see the dairy trucks on the road in Nyanza, delivering milk to other parts of Rwanda. 

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My evening cup of liquid yogurt at my favorite shop.

I have come to enjoy my daily cup of Nyanza yogurt, which is called ikivuguto (pronounced ichi-vu-gu-tow) and is actually more like kefir (liquid yogurt) than the thick yogurt that we are accustomed to. Ikivuguto has a delicious fermenty taste that most Rwandans and I particularly enjoy.  For those wanting flavored and sugary yogurts, at least one dairy company makes a pink, strawberry-flavored yogurt with added sugar that is sold in some shops.

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A friend and me at the Milk Store, in front of the large container of fresh milk.

4 thoughts on “April & Yogurt

  1. Hi — I wondered what you were eating! You must be so happy to be getting kefir-tasting yogurt. It sounds wonderful! I am right now eating a big spoonful of Big Spoon Ginger Almond Butter — a Durham, N.C. company started by a former Peace Corps volunteer somewhere in Africa. He fell in love with the peanut and almond butters there and started his own company back in the States in an effort to duplicate the flavor. Any chance you can duplicate the yogurt you are discovering? Just a thought! I think of you often and wonder how things are continuing to go for you. Your reports are so interesting. Please keep them coming!
    I so appreciate your earlier words.

    Keep the posts coming. Speaking of adventures, yours tops the list. Stay safe, stay healthy. Other than your reported bad cold, I hope all else is well on that front.

    Happy Mother’s Day,

    Gerri

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  2. Wkat a delicious post! You always find the most wonderful things to write about, and the is such a nice follow up to your post earlier where you showed photos of the Royal Yogurt making house at the palace. So happy t;o see your smiling face and the joyful smiles of your friends. Happy Mothers day! xo h

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