The best Gabonese dishes
The top 3 according to 1 vote: Soukoute · Chicken nyembwe · Cassava leaves. (Updated Dec 13, 2021.)
Poulet nyembwe, cassava leaves, odika and nkumu: the signature dishes of Gabon's provinces.
Automatically translated (original in Français). See the original
Top 18
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1
Soukoute
Kota parcel of cassava leaves, fresh fish and raw peanut.
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2
Chicken nyembwe
The national dish: chicken in palm nut sauce, of Myene origin.
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3
Cassava leaves
Finely pounded, boiled cassava leaves with smoked fish.
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4
Odika sauce
Sauce of 'indigenous chocolate', a wild mango seed paste.
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5
Nkumu
Wild Gnetum africanum leaves, a Teke and Obamba heritage dish.
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6
Plantain ball
Huge ball of pounded plantain, a Bapunu speciality.
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7
Mambo
Stuffed crabs from Estuaire.
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8
Razor clams
Razor clams, a Mpongwe speciality.
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9
Nkondo
Ogooué carp broth.
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10
Fish in odika
Fish parcel with odika.
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11
Ondili
Okra sauce from Haut-Ogooué.
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12
Koku mu teri
Rooster in squash-seed sauce, from Ngounié.
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13
Mighube
Taro leaves from Ngounié.
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14
Doukoudaka
Shark in palm oil sauce, from Nyanga.
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15
Salt fish with aubergine
Salted fish with aubergines.
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16
Kondondo
Tapioca parcel with smoked fish, prawns and palm oil.
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17
Nguya
Wild boar in its juices or indigenous chocolate.
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18
Régab
Gabon's beer.
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