• Source: 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, and in larger cities various French specialties are available. In rural areas, food staples, such as cassava, rice and yams, are commonly used.
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. Plantains, tomatoes, corn, and eggplant are also used.




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
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

Kata Kunci Pencarian:

• Gabonese cuisine
• Gabonese
• Fufu
• List of cuisines
• Gabon
• Malamba (drink)
• Moambe chicken
• African cuisine
• Chakery
• Moambe