Gabonese cuisine

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Cassava root, peeled. Cassava is a significant staple food in Gabon
A split coconut

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,[1] and in larger cities various French specialties are available.[2] In rural areas, food staples such as cassava, rice and yams are commonly used.[2][3] Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey.[2] Sauces are often utilized, with hot red pepper berbere paste used commonly.[2] Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts.[4] Plantains, tomatoes, corn, and eggplant are also used.[4]

Common foods and dishes[edit]

  • Atanga, a firm fruit that is boiled and often used as a spread on bread.[1] Atanga is sometimes called "bush butter."[1]
  • Beignets, a deep fried pastry, are very common.[1]
  • Brochettes [1]
  • Dried meats, particularly in rural areas [1]
  • Fufu, a dish made from pounded cassava [2]
  • Nyembwe, chicken with pine nuts [2][3]
  • Mustard chicken with garlic, onions and lemon juice [2]
  • Meat stews [2]
  • Congo Chewies (originated in Congo, served as desert)
  • Seafood [2]
  • Smoked fish [2]
  • Baked bananas, coated with bread crumbs and served with sour cream and brown sugar [2]
  • Gari, a cassava flour prepared as a porridge [3]
  • Plantains, whole, crushed and mashed [3]

See also[edit]

Location of Gabon

References[edit]