For a taste of Burundian food, try the green amaranth 'Ilenga lenga' – a name borrowed from DRC – or the cassava leaves stew called 'Isombe'. Both are healthy vegetables that you might see in other parts of the world or indeed in neighboring countries cooked differently. These vegetables can be eaten with any combination of side dishes (rice, green bananas either fried or cooked, fried/cooked potatoes, beans etc.) Another local favorite is 'Ubugali' name derived from the Congolese (DRC) Ugali. In Bujumbura, the most common Ubugali dish is made of dried cassava roots made into finely ground flour. When cooked, it becomes a thick white mash. Ubugali is served with beef, fish sauces or the fore-mentioned Ilenga lenga or Isombe. Most restaurants will not have Ubugali on their menu probably because those who try it the first time find it rather blunt. Side dishes are what make it special. It can also be heavy on the stomach when one is not used to it. Elsewhere in the country, Ubugali from corn or sorghum flours are also popular. Most bars serve basic foods such as brochettes (beef, goat, chicken, etc.), fried green bananas, fries and vegetables.