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Culinary traditions of Gabon
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 (
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 palm nuts
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]
See also
References
National cuisines Ethnic and regional cuisines Lists
Dishes by origin
Africa North America South America Asia Europe Oceania Caribbean Misc./Other
By type and origin
By type