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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,〔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〕 and in larger cities various French specialties are available.〔("Gabon." ) (Foodspring.com ). Accessed June 2011.〕 In rural areas, food staples such as cassava, rice and yams are commonly used.〔〔("Gabon." ) (Worldtraveltips.net ). Accessed June 2011.〕 Meats, when available, include chicken and fish, and bush meats such as antelope, wild boar and monkey.〔 Sauces are often utilized, with hot red pepper berbere paste used commonly.〔 Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts.〔("Culture of Gabon." ) (Everyculture.com ). Accessed June 2011.〕 Plantains, tomatoes, corn, and eggplant are also used.〔 ==Common foods and dishes== * Atanga, 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 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gabonese cuisine」の詳細全文を読む スポンサード リンク
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