Gabonese cuisine

Location of Gabon

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

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]

References

1 2 3 4 5 6 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
1 2 3 4 5 6 7 8 9 10 11 "Gabon." Foodspring.com. Accessed June 2011.
1 2 3 4 "Gabon." Worldtraveltips.net. Accessed June 2011.
1 2 "Culture of Gabon." Everyculture.com. Accessed June 2011.

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Gabonese cuisine

Common foods and dishes

See also

References