Gabon
Forest cooking with a secret: chicken in palm-nut nyembwe, and odika, the wild-mango 'native chocolate'.
Gabon is nearly all rainforest, and its cooking comes straight out of it. The national dish is poulet nyembwe — chicken simmered in nyembwe, the buttery pulp of the palm nut, thickened with ground seeds and eaten with rice, fufu or plantain. It's the soul of the table, and quite distinct from the peanut-heavy cooking further north.
The country's great oddity is odika, nicknamed 'native chocolate': a dark, glossy sauce ground from wild-mango kernels, saved for weddings and New Year and ladled over fish or wild boar. The rivers and coast bring capitaine and tilapia grilled over coals; cassava-leaf greens fill out the plate. Wash it down with cheap, cold Régab beer or a gourd of palm wine. Deep-forest food, quietly unlike anywhere else.
- Poulet nyembwe (chicken in palm-butter sauce)
- Odika (wild-mango-kernel 'native chocolate' sauce)
- Poisson nyembwe (fish in palm-nut sauce)
- Feuilles de manioc (cassava-leaf greens)
- Grilled capitaine (grilled river fish)
- Fufu (pounded cassava staple)
- Régab (national lager)