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]
- ^ 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. ISBN 0471272825
- ^ a b c d "Gabon: Local Food, Cuisine & Recipes | foodspring". Archived from the original on 16 August 2011. Retrieved 29 November 2017.
{{cite web}}: CS1 maint: bot: original URL status unknown (link) - ^ "Gabon." Archived 2011-10-15 at the Wayback Machine Worldtraveltips.net. Accessed June 2011.
- ^ a b "Culture of Gabon." Everyculture.com. Accessed June 2011.