🍽️ Cuisine
Gabon, one of Africa's most forested nations, possesses a cuisine shaped by the equatorial rainforest and the Atlantic coast. The dense jungle provides game, wild fruits, and the leaves that define local cooking, while the coast offers abundant seafood. The Fang, Myene, and Punu peoples each contribute their traditions, united by a love of smoked fish, palm oil, and cassava. Nyembwe—a rich sauce made from palm fruit—is the national treasure, coating chicken and fish in its distinctive orange-red embrace. French colonial influence appears in the prevalence of baguettes and café culture, but the heart of Gabonese cooking remains in the village: slow-cooked stews, wrapped forest delicacies, and the communal sharing of food.
Poulet Nyembwe
The undisputed national dish of Gabon, poulet nyembwe features chicken braised in a rich sauce made from palm fruit pulp. The sauce is creamy, slightly tangy, and unmistakably African. Every Gabonese cook takes pride in their version, often including smoked fish or wild game.
Ingredients: 500g chicken pieces (thighs and drumsticks), 400g palm cream (nyembwe/moambe), 1 large onion (chopped), 4 cloves garlic (minced), 2 medium tomatoes (chopped), 30ml vegetable oil, 250ml chicken stock or water, 1 Maggi cube, 1 hot pepper (whole), 5ml salt, Fresh basil or parsley for garnish.
Preparation: Season chicken with salt and half the Maggi cube. Heat oil in a heavy pot and brown the chicken on all sides. Remove and set aside. In the same pot, sauté onion until softened. Add garlic and tomatoes, cooking until tomatoes break down. Add the palm cream and stock, stirring to combine. Add remaining Maggi cube and whole hot pepper. Return chicken to the pot, nestling pieces into the sauce. Bring to a simmer. Cover and cook on low heat for 45 minutes to 1 hour, until chicken is very tender and sauce has thickened. The oil will separate and rise to the surface—this is the sign it's ready. Adjust seasoning to taste. Garnish with fresh herbs and serve over white rice or with fufu.
💡 Palm cream (nyembwe) is available at African grocery stores. Don't substitute palm oil—the flavor is completely different.
Poisson Salé
Salted dried fish is a cornerstone of Gabonese cuisine, adding deep umami to countless dishes. In this preparation, the fish is rehydrated and simmered with tomatoes, onions, and peppers into a richly flavored stew. It's honest, everyday food at its best.
Ingredients: 300g dried salted fish (stockfish or salt cod), 3 medium tomatoes (chopped), 2 medium onions (sliced), 60ml palm oil, 4 cloves garlic (minced), 1 hot pepper (sliced), 200ml water, 1 Maggi cube, Fresh parsley for garnish.
Preparation: Soak the dried fish in cold water for 24 hours, changing the water 3-4 times to remove excess salt. Drain the fish and break into large chunks, removing any bones. Heat palm oil in a pot over medium heat. Add onions and cook until golden, about 10 minutes. Add garlic and hot pepper, cooking for 1 minute until fragrant. Add tomatoes and cook until they break down into a sauce, about 10 minutes. Add the fish chunks, water, and Maggi cube. Simmer for 20-25 minutes until the fish is tender and flavors have melded. Garnish with parsley and serve hot over rice or with boiled plantains.
💡 Don't skip the soaking—it's essential to remove the excess salt. Taste the soaking water; if still very salty, continue soaking.
Bananes Plantains au Four
Baked plantains caramelized in their skins are a beloved Gabonese side dish and snack. As they bake, their natural sugars concentrate and caramelize, creating an incredibly sweet, tender result. Served alongside savory dishes, they provide a perfect sweet contrast.
Ingredients: 3 very ripe plantains (black skins), 30g butter, 30ml honey or brown sugar, 1ml ground cinnamon, Pinch of salt.
Preparation: Preheat oven to 200°C. Line a baking sheet with parchment paper. Cut a slit lengthwise through the skin of each plantain, being careful not to cut through the fruit. Place plantains on the baking sheet, slit side up. Bake for 25 minutes until skins are completely black and fruit is soft. Remove from oven and carefully peel back the skins—the fruit inside will be golden and caramelized. Transfer the plantains to a serving dish. Top with butter, drizzle with honey, and sprinkle with cinnamon and salt. Serve warm as a side dish to savory stews or as a simple dessert.
💡 The plantains must be very ripe—completely black skins indicate maximum sweetness. Green or yellow plantains won't caramelize properly.
