Gabon

Country - Gabon

Cuisine Description - The fundamental of Gabon cuisine ingredients are plantains and cassava. Fufu-like starchy foods which are usually made from fermented cassava roots which are served with grilled meat and sauces. The mainly traditional meats are those that are hunted in the forests. A diversity of local ingredients are used while preparing other plates like spinach stew, cooked with tomato, peppers, chilies, onions, and Peanut butter. cassava plants are also eaten as cooked greens. Groundnut stew is also cooked, containing Chicken, okra, ginger, and other spices. Another favorite is Bambara, porridge of rice, Peanut butter and Sugar. Beef and Chicken are preferred meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog, are also served rarely. Most Gabonese dishes are based on "berbere", powdered hot red pepper that as well enclose a variety of other spices. Spiced, clarified butter is also commonly used, as are a variety of other spices. Frequently several dishes are served at a meal, and Injera, a flat, pancake-like bread is always included. Stew or "wat" dishes are the mainstay of Gabon cuisine. They can be meat, grain or vegetable based, and are regularly highly spiced, but not for all time hot. Copyright Recipes Wiki