Gabonese Cuisine

Browse All Gabonian Recipes: Gabonian Appetizers | Gabonian Beverages | Gabonian Soups | Gabonian Salads | Gabonian Vegetarian | Gabonian Meat Dishes | Gabonian Snacks | Gabonian Desserts

Gabon- Cooking and Food

Overview of Gabonian Cuisine History
The Gabonese Republic or Gabon is a nation of west central Africa. It borders on Equatorial Guinea, Cameroon, Republic of the Congo and the Gulf of Guinea. Due to the French influences and its location on the crossroads between the north, west, and centre of the continent, the cuisine of Gabonese is one of the most varied in Africa. The French introduced bread and Italian pasta to the cuisine of Gabon, while the English introduced European desserts. The most eaten plates are pulped cucumbers with fuelled de manioc, peanuts, and fish-type stew, Peace Corps food which are rice, chicken, pasta, and tomato sauce, manioc batons, and manioc tubers. The main source of protein for most inhabitants is fish, while bush meat is also often consumed. The most popular bush meat is the giant crocodile. Because Gabon is situated in west central side of Africa is blessed with a incredibly productive soil, a large variety of vegetables and fruits, both domestic and imported species, are grown here.

Cuisines of Gabon


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Gabonian Food Glossary
Finding the ingredients for an Gabonian Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.


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Special Equipment for Gabonian Cooking
Most Gabonian dishes don’t require you to purchase any special tools. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor.

However, here are a few kitchen utensils you might want to use:

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