Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with Gabon, a sovereign state on the west coast of Central Africa. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. In rural areas, food staples such as cassava, rice and yams are commonly used. Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey. Sauces are often used, with hot red pepper berbere paste being a common example. Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts. Plantains, tomatoes, corn, and eggplant are also used.
Common foods and dishes
- Dacryodes edulis, a firm fruit that is boiled and often used as a spread on bread. Atanga is sometimes called “bush butter.”
- Beignets, a deep fried pastry, are very common.
- Brochettes 
- Dried meats, particularly in rural areas 
- Fufu, a dish made from pounded cassava 
- Nyembwe, chicken with pine nuts 
- Mustard chicken with garlic, onions, and lemon juice 
- Meat stews 
- Congo Chewies (originated in Congo, served as dessert)
- Seafood 
- Smoked fish 
- Baked bananas, coated with bread crumbs and served with sour cream and brown sugar 
- Gari, a cassava flour prepared as a porridge 
- Plantains, whole, crushed and mashed 
- Foster, Dean (2002). The Global Etiquette Guide to Africa and the Middle East: Everything You Need to Know for Business and Travel Success. John Wiley & Sons. p. 177. ISBN 0471272825
- Archived 16 August 2011 at the Wayback Machine
- “Gabon.” Archived 2011-10-15 at the Wayback Machine Worldtraveltips.net. Accessed June 2011.
- “Culture of Gabon.” Everyculture.com. Accessed June 2011.