Gabonese cuisine

Location of Gabon

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 used, with hot red pepper berbere paste being a common example.^[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

• African cuisine
• West African cuisine

References