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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
The Gabon, officially: République Gabonaise; Gabonese Republic is one of the most prosperous countries of both Central and West Africa due to a small population, abundant natural resources, and foreign private investment. The capital and largest city is Libreville and the Gabon gained independence from France on August 17th 1960. Almost all Gabonese are of Bantu origin. Gabon has at least forty ethnic groups with separate languages and cultures. The Fang are generally thought to be the largest, although recent census data seem to favor the Bandjabi (or Nzebi). Others include the Myene, Bakota, Eshira, Bapounou, and Okande. Most inhabitants are Christians (with estimates of the Christian population ranging from 55 to 77 %), mostly members of the Roman Catholic Church. Other religious groups include animists, Muslims, and practitioners of indigenous African religions. French is the official language and it could be argued that this has provided an uniying force in the country. 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. |
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The alphabetical list of recipes from Gabon follows (limited to 100 recipes per page). There are 5 recipes in total:
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With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.