Our journey through Rwanda and Uganda is coming to an end, but the final days hold their own kind of magic.

Sunshine, birds and flowers greet us for our final breakfast at the Birdsnest. Godwin has arranged another guide for our trip back to Kigali. It’s a quieter ride; we miss our friend.

We pass familiar ground and before long, we’re in Kigali, checking in for a final night in Rwanda.

The room is on a higher floor than before and has dazzling views. It's good being back. I crave the breakfast buffet and spice tea.

Tonight, we’re booked for dinner at Meza Malonga.

It’s an 8-course tasting menu arranged by Chef Dieuveil Malonga. During my research, Meza (”table” in Bantu) Malonga was listed as the best place to eat in Kigali.

Chef Malonga is known for an innovative culinary process, combining flavors from across the continent with fresh ingredients from his farm. African ingredients - new to many travelers and foodies - are fused into fine-dining preparations.

He has glowing reviews.

It’s our first time trying a pre-fixe menu, and I hope we aren't disappointed by tiny plates of food. We're accustomed to restaurants serving hefty servings - often enough for leftovers. Our plan B is a second dinner at the hotel.

We dress up and call for a ride. It's an elevated date night being chauffeured to a fancy restaurant in fancy clothes.

The weather is uncertain; we drive through pockets of rain and see lightning in the distance.

At the restaurant, the driver wishes us a good meal and offers to pick us up later. The building exterior gives no hints, and walking into the dining area, I decide to stop wondering and have a good time no matter what.

The interior is dim. Large windows open to twinkling hills. The staff introduce themselves and ask for our food preferences. They seem excited to have us and I’m excited for the experience.

We’re among the first, but the room fills quickly. Soon, small servings of food arrive. Each is a work of art, created on a unique canvas - plate or wooden block or bed of dried black beans.

The dishes don’t muddle ingredients. They're upfront, varied and full of flavor. With each delivery, we get a story. Some flavors are familiar, others new.

In the middle of dinner, a howling storm forces staff to close the shutters. The hillside darkens as some areas lose power. It adds to the moodiness. The servings continue.

As quickly as the storm comes, the wind settles and the shutters are reopened. After a while, lights flicker on - one by one. I smile thinking of Rwanda’s resilience.

Each item placed before us is a conversation. Of design and texture and flavor. We savor the scents and tastes, trying to deconstruct each part. It’s an experience - massaging all the senses and giving us more than expected.

I don’t want dinner to end.

The Chef greets us. It's like a family gathering - a welcoming and comfy environment, friendly souls, and food that tastes even better than it looks. This is especially revealing because the food at Meza Malonga is creative and gorgeous.

The meal ends but we can’t stop talking about it. We still talk about it, months later. It shifted how we feel about food.

Our ride back feels surreal. I couldn’t have asked for a better dinner.

I end the night on the balcony, the air thick and freshly washed by rain. Watching the city, I believe what I absorb, I keep forever.

It’s the last day. I don’t hesitate when the hostess asks what I want to drink. I savor my last cup of spice tea.

After breakfast, we search for pieces of Rwanda to take home.

The grocery store is my first stop for ingredients and treats. I don’t see spice tea, so I buy a green tea that's more flavorful than what I find locally. Plus spices and other snacks.

After the grocery store, we go back to the Rwanda Clothing Store.

I buy pre-made men’s underpants. They fit perfectly as shorts and the prints are superb. I add a pillow case and tote to my haul.

On the way to the hotel, a man offers to take our photo in front of the “Kigali” sculpture. Not only does he take photos, he tells us how to move and pose. When our impromptu shoot ends, he offers us all the pictures for a modest fee.

I'm ecstatic and thank him profusely. He makes my day.

At the hotel, we repack to add the final souvenirs. I squirrel away the fruit from the fruit bowl, except a tree tomato that I eat.

The trip to the airport and journey through security is a blur. We snap sad-faced photos while boarding. Then, we're off.

We make a quick stop in Kampala, pass through Amsterdam and have another layover before finally landing at home base.

Just like that, the trip is over. But the best trips leave me forever changed.

A few things I was inspired to do:

I grew eggplant in the garden and learned how to make it tasty. I couldn’t wait until one was ripe so I could savor it’s hearty flavors.

I recreated a peanut sauce that was okay, but nothing like what I’d had at the Buffalo Lodge. I’ll keep working on that.

I wore my shorts/men’s underpants all summer and got lots of comments. The tote is one of my faves. The antelope bookmark is in a book I'm reading; my cat nibbles it to my great annoyance.

We still check in on our friend Godwin. It would be wonderful to see him again one day, maybe in his hometown.

My loved ones are inspired to join the next trip to Africa. I have a few top-of-mind places and I can’t wait to share my next adventure with more people.

This big, beautiful world has ceaseless chances to teach, intrigue and embrace us.

With an abundance of gratitude for what I’ve gained, I eagerly look to what comes next. See you out there!

Our journey through Rwanda and Uganda is coming to an end, but the final days hold their own kind of magic.

Sunshine, birds and flowers greet us for our final breakfast at the Birdsnest. Godwin has arranged another guide for our trip back to Kigali. It’s a quieter ride; we miss our friend.

We pass familiar ground and before long, we’re in Kigali, checking in for a final night in Rwanda.

The room is on a higher floor than before and has dazzling views. It's good being back. I crave the breakfast buffet and spice tea.

Tonight, we’re booked for dinner at Meza Malonga.

It’s an 8-course tasting menu arranged by Chef Dieuveil Malonga. During my research, Meza (”table” in Bantu) Malonga was listed as the best place to eat in Kigali.

Chef Malonga is known for an innovative culinary process, combining flavors from across the continent with fresh ingredients from his farm. African ingredients - new to many travelers and foodies - are fused into fine-dining preparations.

He has glowing reviews.

It’s our first time trying a pre-fixe menu, and I hope we aren't disappointed by tiny plates of food. We're accustomed to restaurants serving hefty servings - often enough for leftovers. Our plan B is a second dinner at the hotel.

We dress up and call for a ride. It's an elevated date night being chauffeured to a fancy restaurant in fancy clothes.

The weather is uncertain; we drive through pockets of rain and see lightning in the distance.

At the restaurant, the driver wishes us a good meal and offers to pick us up later. The building exterior gives no hints, and walking into the dining area, I decide to stop wondering and have a good time no matter what.

The interior is dim. Large windows open to twinkling hills. The staff introduce themselves and ask for our food preferences. They seem excited to have us and I’m excited for the experience.

We’re among the first, but the room fills quickly. Soon, small servings of food arrive. Each is a work of art, created on a unique canvas - plate or wooden block or bed of dried black beans.

The dishes don’t muddle ingredients. They're upfront, varied and full of flavor. With each delivery, we get a story. Some flavors are familiar, others new.

In the middle of dinner, a howling storm forces staff to close the shutters. The hillside darkens as some areas lose power. It adds to the moodiness. The servings continue.

As quickly as the storm comes, the wind settles and the shutters are reopened. After a while, lights flicker on - one by one. I smile thinking of Rwanda’s resilience.

Each item placed before us is a conversation. Of design and texture and flavor. We savor the scents and tastes, trying to deconstruct each part. It’s an experience - massaging all the senses and giving us more than expected.

I don’t want dinner to end.

The Chef greets us. It's like a family gathering - a welcoming and comfy environment, friendly souls, and food that tastes even better than it looks. This is especially revealing because the food at Meza Malonga is creative and gorgeous.

The meal ends but we can’t stop talking about it. We still talk about it, months later. It shifted how we feel about food.

Our ride back feels surreal. I couldn’t have asked for a better dinner.

I end the night on the balcony, the air thick and freshly washed by rain. Watching the city, I believe what I absorb, I keep forever.

It’s the last day. I don’t hesitate when the hostess asks what I want to drink. I savor my last cup of spice tea.

After breakfast, we search for pieces of Rwanda to take home.

The grocery store is my first stop for ingredients and treats. I don’t see spice tea, so I buy a green tea that's more flavorful than what I find locally. Plus spices and other snacks.

After the grocery store, we go back to the Rwanda Clothing Store.

I buy pre-made men’s underpants. They fit perfectly as shorts and the prints are superb. I add a pillow case and tote to my haul.

On the way to the hotel, a man offers to take our photo in front of the “Kigali” sculpture. Not only does he take photos, he tells us how to move and pose. When our impromptu shoot ends, he offers us all the pictures for a modest fee.

I'm ecstatic and thank him profusely. He makes my day.

At the hotel, we repack to add the final souvenirs. I squirrel away the fruit from the fruit bowl, except a tree tomato that I eat.

The trip to the airport and journey through security is a blur. We snap sad-faced photos while boarding. Then, we're off.

We make a quick stop in Kampala, pass through Amsterdam and have another layover before finally landing at home base.

Just like that, the trip is over. But the best trips leave me forever changed.

A few things I was inspired to do:

I grew eggplant in the garden and learned how to make it tasty. I couldn’t wait until one was ripe so I could savor it’s hearty flavors.

I recreated a peanut sauce that was okay, but nothing like what I’d had at the Buffalo Lodge. I’ll keep working on that.

I wore my shorts/men’s underpants all summer and got lots of comments. The tote is one of my faves. The antelope bookmark is in a book I'm reading; my cat nibbles it to my great annoyance.

We still check in on our friend Godwin. It would be wonderful to see him again one day, maybe in his hometown.

My loved ones are inspired to join the next trip to Africa. I have a few top-of-mind places and I can’t wait to share my next adventure with more people.

This big, beautiful world has ceaseless chances to teach, intrigue and embrace us.

With an abundance of gratitude for what I’ve gained, I eagerly look to what comes next. See you out there!