Gabonese cuisine
Culinary tradition
From Wikipedia, the free encyclopedia
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,[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]
