Gabonese cuisine

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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.

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 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 utilized, with hot red pepper berbere paste used commonly.Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts.Plantains, tomatoes, corn, and eggplant are also used.

Common foods and dishes

Atanga, a firm fruit that is boiled and often used as a spread on bread. Atanga is sometimes called "bush butter."
Beignets, a deep fried pastry, are very common.
Dried meats, particularly in rural areas
Fufu, a dish made from pounded cassava 
Nyembwe, chicken with pine nuts 
Mustard chicken with garlic, onions and lemon juice 
Meat stews 
Congo Chewies (originated in Congo, served as desert)
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