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]

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

• African cuisine
• West African cuisine

References

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This page was last edited on 22 April 2024, at 13:49