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]

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]