Smoke was always calling people together to chat and have a  bite, sing songs and get up and dance around the fire. Today where is smoke there is still the fire and that luckely indicates only one thing –  brochette is happening. Brochette could not be the national dish, but it sure is a purpose, a pretext, a feast on its own, a connector between day and night, past and present, people and stories. People gather randomly around Nyama Choma, pick the warm sizzling bites from the street, from the restaurants and enjoy it near baked potatoes served with chopped onions and the magic pilipili drops. Any restaurant has it on their menu. It’s a "must have". And frankly if any fast-food chain like McDonalds would open in Rwanda, they would have to have it on their menu. People expect it, so they can’t be disappointed. What if you don’t have brochette on the menu?! Well in that case you could either be a Japanese restaurant - and that's a good enough reason - or either be out of your mind. Parties, weddings, concerts, games – it’s all about brochette. And when the night comes it’s all about where you choose to have your juicy meat bite. We all know that meat bites stuck on a stick can be found anywhere in the world, in all kind of combinations and tastes. It is like a global culinary tradition so deeply rooted in time that no one could really tell where it came from. And of course those kind of dilemmas are not at all important. It is just a simple way to cook the meat and could have been "invented" by the man who had just discovered the fire after coming back from hunting. It’s like wondering who was first to boil an egg. But in Rwanda this way of beading meat pieces and vegetables on the stick fitted so well in the lifestyle that it became a contemporary trend people fell natural to follow and enjoy. Talking about brochette in Rwanda is in fact as ordinary as talking about the weather in England. Nothing special at all, but in fact there is everything special into it, as it is in every little thing we do.