Libreville Seafood & Gabonese Cuisine: Atlantic Catch & Jungle Flavours
Gabon's cuisine is shaped by the Atlantic Ocean and the rainforest — grilled barracuda with pili pili chilli, smoked fish with manioc, and the famous Gabonese nyembwe palm nut sauce
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Grilled Barracuda on the beach
Atlantic catch grilled over coconut charcoal on Libreville beach — barracuda, red snapper and thiof grouper served with fried plantains and chili sauce
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Nyembwe Palm Nut Chicken
Gabon's national dish – chicken or fish braised in palm nut juice with garlic, chilli and herbs, served over white rice – the deep red sauce is umami rich and complex
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Smoked fish and manioc
The Gabonese base of smoked Atlantic fish with fermented cassava leaves cooked in palm oil — a flavor combination unique to the coastal cuisine of the Gulf of Guinea
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Acheke Cassava Couscous
Fermented cassava couscous from Ivory Coast has become a staple in Libreville restaurants — served hot with grilled fish and tomato pili pili sauce
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Bush Meat Market Controversy
Libreville market sells bushmeat including protected species – a visit raises complex questions about traditional food security and conservation in Central Africa
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Gabonese Palm Wine Evening
Fresh palm wine tapped from oil palms naturally ferments to produce a sweet, milky beverage sold in plastic cans from street vendors across Libreville