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.
Common foods and dishes
- Atanga (Dacryodes edulis), sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on bread
- Beignets, a deep-fried pastry, are very common
- 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 dessert)
- 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
- Foster, Dean (2002). The Global Etiquette Guide to Africa and the Middle East: Everything You Need to Know for Business and Travel Success. John Wiley & Sons. p. 177. ISBN 0471272825
- "Archived copy". Archived from the original on 16 August 2011. Retrieved 29 November 2017.CS1 maint: archived copy as title (link) CS1 maint: bot: original URL status unknown (link)
- "Gabon." Archived 2011-10-15 at the Wayback Machine Worldtraveltips.net. Accessed June 2011.
- "Culture of Gabon." Everyculture.com. Accessed June 2011.