Gabon
4 topics — topics in this category.
Poulet Nyembwe
Gabon's national stew: chicken simmered in nyembwe — the sauce of palm nuts — with okra and dried fish, a deep red pot eaten with fufu or rice. Ingredients: chicken, palm nut pulp (nyembwe), okra, smoked fish, onions, ch…
Atanga (Safou)
The butter fruit: atanga — the African pear (safou) — blanched until its purple flesh turns butter-soft, eaten with salt as a snack or side across Gabon. Ingredients: safou fruits, salt, water; sometimes grilled or in sa…
Odika Sauce
The forest chocolate: odika — wild mango seeds ground into a dark, cocoa-scented paste that thickens stews of meat or fish with an earthy richness. Ingredients: odika (dika nut) powder, beef or fish, onions, chiles, palm…
Feuilles de Manioc (Gabon)
Gabon's cassava leaves: feuilles de manioc pounded and simmered with palm oil, groundnuts or smoked fish — the green constant of the forest table. Ingredients: cassava leaves, palm oil, groundnuts (optional), smoked fish…
World Cuisines
Talk now — free call