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 pine nuts ^{[2] [3]}
• 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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