The cuisine of Gabon is similar to that of its Western African cousins. It relies on starches, such as cassava, rice and plantains, and meats and vegetables often served in stews. Peanuts and palm nuts provide vegetable protein. French cuisine has influenced Gabonese recipes and provided names for many dishes.
- Poissons en sauce aux arachides
Fish in Peanut Sauce
- Poulet Nyembwe
Chicken in Palm Nut Sauce
- Baked Bananas
Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan
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