Gabonese cuisine is a hidden gem of African flavors, blending traditional ingredients with French and other West African influences.
The result? A rich, flavorful experience that will keep you coming back for more.
Gabon is known for its diverse dishes that showcase local produce, fresh seafood, and hearty spices.
Get ready to discover 11 delicious Gabonese recipes that you’ll want to cook right away.
Each recipe is simple enough for a cozy weeknight meal but bold enough to impress at your next dinner party.
These recipes will transport your taste buds straight to the heart of Gabon! Let’s dive in.
1. Poulet Nyembwe (Chicken in Palm Butter)
Ingredients:
- 1 whole chicken, cut into pieces
- 1 cup palm butter (nyembwe)
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 fresh chili pepper (optional)
- 1 teaspoon smoked paprika
- 1 cup water
- Salt and pepper to taste
How to Make It:
Start by seasoning your chicken with salt, pepper, and smoked paprika. In a large pot, heat some oil and brown the chicken on all sides until golden.
Remove the chicken and set it aside. In the same pot, sauté the onions, garlic, and chili pepper until fragrant.
Add the palm butter and stir well, letting it melt and mix with the spices.
Return the chicken to the pot and pour in a cup of water. Cover and let it simmer on low heat for about 45 minutes, stirring occasionally. The chicken should be tender, and the sauce will thicken beautifully. Serve with steamed rice or fufu to soak up all that rich, nutty sauce.
Why We Selected It
Poulet Nyembwe is a true taste of Gabon. The palm butter sauce gives it a rich, earthy flavor that’s totally unique.
This dish is a must-try if you’re ready to experience authentic Gabonese comfort food.
2. Brochettes de Poisson (Fish Skewers)
Ingredients:
- 1 pound fresh fish fillet (tilapia, catfish, or any firm fish)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
How to Make It:
Cut the fish into bite-sized pieces and place them in a bowl. In a small bowl, mix the olive oil, garlic, ginger, lemon juice, parsley, salt, and pepper.
Pour this marinade over the fish and let it sit for at least 30 minutes.
Thread the marinated fish onto skewers and grill them over medium heat for about 8–10 minutes, turning occasionally.
You’ll know they’re ready when the fish flakes easily and has a slight char. Serve with a side of plantains or a fresh salad.
Why We Selected It
Brochettes de Poisson is light, fresh, and full of flavor. It’s the perfect summer dish, bringing a little coastal Gabon right to your backyard.
3. Saka-Saka (Cassava Leaves Stew)
Ingredients:
- 2 cups cassava leaves (fresh or frozen)
- 1 cup peanut butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup smoked fish (optional)
- 1 tablespoon vegetable oil
- 2 cups water
- Salt to taste
How to Make It:
In a pot, heat the oil and sauté the onion and garlic until softened. Add the cassava leaves and cook for about 5 minutes, stirring constantly.
Pour in the water and let it simmer for 20 minutes.
Stir in the peanut butter and smoked fish, if using. Continue cooking for another 15 minutes, stirring occasionally, until the stew thickens.
Serve with rice or boiled plantains.
Why We Selected It
Saka-Saka is packed with flavor and nutrients, making it a favorite across Central Africa.
The creamy peanut butter adds a rich twist that keeps you coming back for more.
4. Nyamangou (Plantain Stew with Fish)
Ingredients:
- 4 ripe plantains, peeled and chopped
- 2 fresh fish fillets (boneless)
- 2 tomatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- Salt and pepper to taste
How to Make It:
Heat the oil in a pot and sauté the onion, garlic, and tomatoes until soft. Add the curry powder and mix well.
Place the fish fillets in the pot and season with salt and pepper. Add the plantains and pour in enough water to cover everything.
Simmer on low heat for 30–40 minutes, or until the plantains are soft and the stew is thick. Adjust the seasoning and serve hot.
Why We Selected It
Nyamangou combines sweet plantains with savory fish for a comforting dish that’s both hearty and delicious.
5. Gabonese Egusi Soup
Ingredients:
- 1 cup ground egusi (melon seeds)
- 1 pound beef or chicken
- 2 tomatoes, diced
- 1 onion, chopped
- 2 tablespoons palm oil
- 1 teaspoon ground crayfish (optional)
- 2 cups spinach or kale
- Salt and pepper to taste
How to Make It:
Heat the palm oil in a pot and brown the beef or chicken. Add the onion and tomatoes, cooking until softened.
Stir in the ground egusi and mix well. Add water to create a soup-like consistency and simmer for 20 minutes.
Toss in the spinach or kale and let it cook for another 10 minutes. Adjust the seasoning and serve hot with rice or fufu.
Why We Selected It
Egusi Soup is a beloved dish throughout West and Central Africa. Its rich, nutty flavor and hearty texture make it the perfect comfort food.
6. Maboké de Poisson (Steamed Fish in Banana Leaves)
Ingredients:
- 2 fish fillets (tilapia or snapper)
- 2 tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 fresh chili (optional)
- 1 teaspoon grated ginger
- Juice of 1 lime
- Salt and pepper to taste
- Banana leaves for wrapping
How to Make It:
Start by marinating the fish in lime juice, garlic, ginger, salt, and pepper for 30 minutes.
Lay a banana leaf flat and place a fish fillet in the center. Top it with tomato slices, onion, and chili if you want some heat.
Wrap the banana leaf around the fish like a package and secure it with string.
Place the wrapped fish in a steamer and cook for 25–30 minutes. If you don’t have a steamer, you can bake it in the oven at 375°F for about 30 minutes.
Serve it hot with rice or boiled plantains for a complete meal.
Why We Selected It
Maboké de Poisson is a beautifully simple yet flavorful dish. The banana leaves lock in all the juices, creating a delicate, fragrant fish that’s hard to resist.
7. Poulet Moambé (Chicken in Moambé Sauce)
Ingredients:
- 1 whole chicken, cut into pieces
- 1 cup moambé (palm nut paste)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
How to Make It:
In a large pot, heat the oil and brown the chicken pieces on all sides. Remove the chicken and set it aside.
In the same pot, sauté the onion and garlic until fragrant. Add the moambé and chicken broth, stirring to combine.
Return the chicken to the pot and let it simmer for about 45 minutes until the sauce thickens and the chicken is tender.
Serve with rice or cassava for a true Gabonese experience.
Why We Selected It
Poulet Moambé is often called Gabon’s national dish for a reason. The nutty, savory sauce is unlike anything else, making it a must-try for food lovers.
8. Bambara (Peanut and Rice Porridge)
Ingredients:
- 1 cup raw peanuts
- 1 cup rice
- 4 cups water
- 1/2 cup sugar (or to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make It:
Boil the peanuts in water for about 30 minutes or until they’re soft. Add the rice and continue cooking, stirring occasionally to prevent sticking.
Once the rice is cooked and the mixture thickens, stir in the sugar, vanilla, and a pinch of salt.
Cook for another 5 minutes, then serve warm or at room temperature.
Some like it sweet, while others prefer a more savory version, so adjust the sugar to your taste.
Why We Selected It
Bambara is the perfect comfort food for a chilly evening. It’s creamy, filling, and packed with the nutty goodness of peanuts.
9. Fufu (Cassava Dough)
Ingredients:
- 2 cups cassava flour
- 4 cups water
How to Make It:
Bring the water to a boil in a large pot. Gradually add the cassava flour while stirring continuously to avoid lumps.
Keep stirring until the mixture becomes thick and dough-like. Lower the heat and continue cooking for about 10 minutes, stirring often.
When it’s ready, the fufu will pull away from the sides of the pot and form a smooth ball. Serve with any Gabonese stew or sauce for a hearty meal.
Why We Selected It
Fufu is a staple in many African countries, and it’s the ultimate companion to Gabonese soups and stews.
Its chewy texture makes it perfect for scooping up rich, flavorful sauces.
10. Pili-Pili Sauce (Gabonese Chili Sauce)
Ingredients:
- 10 fresh chili peppers
- 4 cloves garlic
- 1 tablespoon ginger, grated
- 1/4 cup vinegar
- 1/4 cup vegetable oil
- Salt to taste
How to Make It:
Blend the chili peppers, garlic, ginger, and vinegar until smooth. Heat the oil in a pan and pour in the blended mixture.
Simmer for about 10 minutes, stirring occasionally. Add salt to taste and let it cool.
Transfer to a jar and store in the fridge. This spicy sauce goes well with just about everything—from grilled fish to rice and fufu.
Why We Selected It
Pili-Pili Sauce is not for the faint of heart, but it’s the perfect way to add a spicy kick to any Gabonese meal. If you love heat, this sauce is a game-changer.
11. Beignets de Banane (Banana Fritters)
Ingredients:
- 4 ripe bananas
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Vegetable oil for frying
How to Make It:
Mash the bananas in a bowl. Add the flour, sugar, baking powder, cinnamon, and salt, mixing until you get a thick batter.
Heat oil in a deep pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown on all sides, about 2–3 minutes per side.
Drain the fritters on paper towels and sprinkle with a little extra sugar if you like. Serve warm.
Why We Selected It
Beignets de Banane are sweet, crispy, and totally addictive. They’re the perfect snack or dessert to finish off a Gabonese feast.
Conclusion
Gabonese cuisine is full of bold flavors, comforting stews, and vibrant spices that will transport your taste buds straight to Central Africa.
Whether it’s the creamy Saka-Saka, the tender Poulet Moambé, or the fiery Pili-Pili Sauce, each dish offers something unique and unforgettable.