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Gabon (Gabonian Recipes)

World Cuisine Recipes

   Gabon sits at the crossroads between the north, south and west of the continent. This, along with the country's long history of French colonizaton makes it's cuisine one of the most varied in Africa. The most common dishes are pulped cucumbers with fouille de manioc, peanuts, and fish stews. Fish is the most common protein source though bush meat such as giant crocodile are also consumed. Most Gabonese dishes are based on the local 'berbere' or powdered hot chilli pepper and spiced clarified butter.
Baked Bananas

8 bananas cut into three equal diagonal pieces
1 egg
2 tbsp orange juice
100 g breadcrumbs
120 ml vegetable oil
24 tbsp sour cream
8 tbsp brown sugar
Cooking Instructions:
Beat the egg with the orange juice and dip the bananas in this before rolling in the breacrubms. Heat the vegetable oil in a frying pan and fry the bananas in this until they begin to brown lightly. Transfer to a baking sheet and place in an oven pre-heated to 170C for 5 minutes. Serve 1 banana per person, topped with 3 tbsp sour cream and sprinkled with brown sugar.
Gabon Cucumber Salad

1 large onion, sliced paper thin
2 medium tomatoes
1 cucumber
1 bunch parsley, minced
2 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp minced mint
1 tbsp ground cumin
Salt and black pepper to taste
Cooking Instructions:
Slice the onion paper thin, cut the tomato into thin slices. Peel the cucumber, slice i half and then cut into long thin slices (about the same length as the tomato). Mix together the onion, tomato cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper and toss.

Gabon Mustard Chicken

8 chicken pieces (legs, thights, breasts
200 ml mustard
1 kg onions, finely chopped
3 garlic cloves, minced
Juice from 2 lemons
Cooking Instructions:
Brown the chicken in a little oil then transfer to a plate and fry the onions in the same oil until translucent. Transfer the onions to a large lidded pot, add the chicken, mustard and lemon juice. Mix together then cover the pot with aluminium foil and then the lid to trap all the steam. Cook on very low heat for about an hour until the chicken is cooked through. Serve on a bed of rice.

Nyembwe Sauce

100 fresh, ripe, palm nuts
750 ml water
Cooking Instructions:
Bring 750ml water to a boil in a large saucepan then add the palm nuts. Cover and cook the palm nuts for a few minutes, until the skins begin to split and come off. Drain the water from the pan then use a pestle and mortar (or a potato masher) to crush the plam nuts into a pulp. Combine this pulp with 1.5l of cold water and stir. Allow to sit for a few minutes then squeeze the palm nuts with your hands to remove all the fruit and oil from them. Press the remaining pulp through a sieve into a saucepan and discard anything that remains in the sieve. Heat the pulp in the pan to a low boil and stirring frequently cook until the sauce has thickened (about an hour).
Poulet Nyembwe

1 chicken, cut into serving pieces
1 onion, finely chopped
1 ripe tomato, chopped
20 okra, chopped
2 garlic cloves, finely chopped
1 hot chilli, chopped
Salt, black pepper and cayenne pepper to taste
500 ml moambé or nyembwe sauce (also known as palm butter)
Oli for frying
Cooking Instructions:
Fry the chicken and all the other ingredients apart from the spices and nyembwe sauce in a large frying pan until the chicken has browned ono all sides. Reduce the heat then add the spices, 250 ml of water and 500 ml of the nyembwe sauce. Simmer on low heat for about an hour, or until all the ingredients have softened. Stir before serving to re-incorporate the palm oil then serve with Baton de Manioc, FuFu or rice.

World Cuisine Recipes


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