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]

Location of Gabon

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

A split coconut

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 (Dacryodes edulis), sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on bread[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]
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]

References

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
"Gabon: Local Food, Cuisine & Recipes | foodspring". Archived from the original on 16 August 2011. Retrieved 29 November 2017.{{cite web}}: 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.

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Gabonese cuisine

Common foods and dishes

See also

References