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,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. and in larger cities various French specialties are available. In rural areas, food staples, such as cassava, rice and yams, are commonly used."Gabon." Worldtraveltips.net. Accessed June 2011.
Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey. Sauces are often used, with hot red-pepper berbere paste being a common example.
Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts."Culture of Gabon." Everyculture.com. Accessed June 2011. Plantains, tomatoes, corn, and eggplant are also used.
History The geographical location of Gabon on Atlantic coast has influenced its cuisine. The Mpongwe and Séké often caught and consumed sardines, while the Baka preferred fish from the deep ocean. Bantu-speaking groups later imported numerous New World foods, such as the cassava and papaya.
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 Beignets, a deep-fried pastry, are very common Brochettes Dried meats, particularly in rural areas Fufu, a dish made from pounded cassava Nyembwe, chicken with palm nuts Mustard chicken with garlic, onions, and lemon juice Meat stews Mvout (Trichoscypha acuminata), a round and dark red fruit with a sour centre. Seafood Smoked fish Baked bananas, coated with bread crumbs and served with sour cream and brown sugar Gari, a cassava flour prepared as a porridge Plantains, whole, crushed and mashed
See also
African cuisine West African cuisine
References