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 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