A FOOD TRADITION
Gabonese Cuisine
Gabonese cuisine combines palm-nut, wild-mango, peanut, leafy-green and okra sauces with fish, meat, cassava and plantains.
Dishes linked to this cuisine
1–12 of 13
Cassava Baton
Cassava baton is fermented cassava paste wrapped in leaves and steamed into a firm, loaf-like staple.
Cassava Fufu
A smooth, dense staple dough prepared from cassava flour and water and served alongside savory dishes.
Chicken with Odika Sauce
Chicken is cooked in a savory sauce thickened and flavored with ground odika kernels and aromatic seasonings.
Cooked Safou (Atanga)
Safou, also called atanga, is typically boiled or steamed until tender and served as a soft, rich fruit preparation.
Dongo-Dongo Okra Stew
A Gabonese stew of okra simmered with tomato, onion, garlic, and a fish or meat protein until thick and richly flavored.
Fish Maboké
Seasoned fish is wrapped in banana leaves with aromatic vegetables and cooked until tender.
Gabonese Beef Brochettes
Skewers of seasoned beef grilled with aromatic vegetables, commonly served as a street-food or casual main dish in Gabon.
Gabonese Palm-Nut Chicken (Poulet Nyembwe)
Chicken is simmered in a rich sauce made from palm-nut pulp with aromatic vegetables and seasonings.
Grilled Fish (Poisson Braisé)
Fish marinated or seasoned with aromatics and grilled over heat until lightly charred, a widely prepared Gabonese dish.
Nkumu Leaf Stew
A Gabonese leafy stew made by cooking nkumu leaves with aromatics, palm oil, and commonly fish, meat, or peanut.
Plantain Fritters (Beignets de Banane Plantain)
Ripe plantain is mashed with flour and deep-fried in vegetable oil to make Gabonese fritters; a documented version uses cassava flour with salt, pepper, onion, and garlic.
Saka Saka
A savory Central African dish of tender cassava leaves cooked with palm oil and aromatics, often enriched with peanut paste or fish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.