Gabonese Recipes

5 recipes

Gabon lies on the Atlantic coast of Central Africa, with dense rainforest, wide rivers and a long coastline, and its cooking reflects all three. Cassava, plantain and yam are the base of most meals, eaten boiled, fried, pounded into fufu or fermented into cassava sticks wrapped in leaves. Fish is hugely popular, grilled whole over embers or smoked and added to sauces. Sauces matter more than the main ingredient: thick palm nut sauce for chicken, peanut sauce, long-cooked cassava leaves, slippery okra and the dark, aromatic paste made from wild mango seeds. Poulet nyembwe is widely regarded as the national dish. French influence shows in beignets, mustard chicken and bread, and markets sell fruit such as pineapple, banana and the buttery atanga. Chili is usually served on the side, so heat is easy to adjust. People eat at home, in small neighborhood restaurants and at open-air grill spots.