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Food, eating habits and cusine of Gabon

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Eating the foods of a specific country is one way of appreciating and respecting the culture. With the extremely palatable foods that Gabonese has to offer, people of other countries simply find it impressive to find strange food on their plates. Though some may consider it exotic, but eating Gabon’s mushy caterpillar dish is a real lifetime experience. Have you tried eating porcupines, pangolin, or fiery peppers? As what has been said, if you are in a Gabon, you have to.

Tourists in Gabon enjoy the mouthwatering French and continental-style food served in most hotels and restaurants. But, there is more about Gabonese food. It can be described in three words: distinctive and delicious. Foods in this part of the Africa are readily available and they are typically defined as Senegalese, Cameroonian, and Congolese food. Gabon’s national specialties are: braised fish (which is either red fish or bass), Manioc leaves, fish stew (Bouillon de poisson) and Nyembwé.

There are restaurants and eateries in Gabon that serve cheap dishes and for all taste bud delights, villagers can serve the tastiest local dishes and after eating a particular Gabonese delicacy, there will be another good dish to try. Fresh grown fruits and vegetables are the main ingredients of Gabonese dishes. The small villages of Gabon can offer the most delicious local dishes while the cities offer French cuisines which can be very expensive.

For the record, try to keep away from eating “bushmeat”. Bushmeat are from endangered animals like chimpanzees, snakes, gorillas, and porcupines. Slaughtering these particular animals is illegal. But don’t forget to drink Gabon’s national beer called the Régab—people who have tasted it will never argue to call it Africa’s best.