Gabonese cuisine is the cooking traditions, practices, foods and dishes associated withGabon, asovereign state on the west coast ofCentral 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 ascassava,rice andyams, are commonly used.^[2][3]

Meats, when available, includechicken andfish, andbush meats such asantelope,wild boar andmonkey.^[2]Sauces are often used, with hot red-pepperberbere paste being a common example.^[2]

Fruits includebananas,papayas,guavas,mangoes,pineapples,coconuts,avocado andpeanuts.^[4]Plantains,tomatoes,corn, andeggplant are also used.^[4]

• Atanga (Dacryodes edulis), sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on bread^[1]
• Beignets, a deep-fried pastry, are very common^[1]
• Brochettes^[1]
• Dried meats, particularly in rural areas^[1]
• Fufu, a dish made from pounded cassava^[2]
• Nyembwe, chicken with palm nuts
• Mustard chicken withgarlic,onions, and lemon juice^[2]
• Meatstews^[2]
• Seafood^[2]
• Smoked fish^[2]
• Baked bananas, coated with bread crumbs and served with sour cream and brown sugar^[2]
• Gari, a cassava flour prepared as aporridge^[3]
• Plantains, whole, crushed and mashed^[3]

• African cuisine
• West African cuisine

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