Gabonese cuisine
Gabonese cuisine comprises 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.
Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey. Sauces are often used, with hot red-pepper berbere paste being a common example.
Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts. Plantains, tomatoes, corn, and eggplant are also used.
Common foods and dishes
Atanga, sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on breadBeignets, a deep-fried pastry, are very commonBrochettes- Dried meats, particularly in rural areasFufu, a dish made from pounded cassavaNyembwe, chicken with palm nuts
- Mustard chicken with garlic, onions, and lemon juice
- Meat stews
- Seafood
- Smoked fish
- Baked bananas, coated with bread crumbs and served with sour cream and brown sugarGari, a cassava flour prepared as a porridge
- Plantains, whole, crushed and mashed