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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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Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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