Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with Gabon, a sovereign state on the west coast of Central Africa. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. In rural areas, food staples such as cassava, rice and yams are commonly used. Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey. Sauces are often utilized, with hot red pepper berbere paste used commonly. Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts. Plantains, tomatoes, corn, and eggplant are also used.
Common foods and dishes
- Atanga, a firm fruit that is boiled and often used as a spread on bread. Atanga is sometimes called "bush butter."
- Beignets, a deep fried pastry, are very common.
- Brochettes 
- Dried meats, particularly in rural areas 
- Fufu, a dish made from pounded cassava 
- Nyembwe, chicken with pine nuts 
- Mustard chicken with garlic, onions and lemon juice 
- Meat stews 
- Congo Chewies (originated in Congo, served as desert)
- Seafood 
- Smoked fish 
- Baked bananas, coated with bread crumbs and served with sour cream and brown sugar 
- Gari, a cassava flour prepared as a porridge 
- Plantains, whole, crushed and mashed