Gabonese cuisine
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
- 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 dessert)
- 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
References
- ^ a b c d e f 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
- ^ a b c d e f g h i j k "Gabon." Foodspring.com. Accessed June 2011.
- ^ a b c d "Gabon." Worldtraveltips.net. Accessed June 2011.
- ^ a b "Culture of Gabon." Everyculture.com. Accessed June 2011.
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