Other Cuisines Marga’s Food marga@lacabe.com

The cuisine of Gabon is similar to that of its Western African cousins. It relies on starches, such as cassava, rice and plantains, and meats and vegetables often served in stews. Peanuts and palm nuts provide vegetable protein. French cuisine has influenced Gabonese recipes and provided names for many dishes. Poissons en sauce aux arachides Fish in Peanut Sauce Poulet Nyembwe Chicken in Palm Nut Sauce Baked Bananas Gabonese Style Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan Do you have a comment on this recipe? Please make it here