Libreville Gabon Food
Libreville, Gabon, is listed as one of the poorest cities in the world, connected to Hong Kong, with a poverty rate of over 60%. Many guest workers and Gabonese on the ground have to make do on less than two dollars a day, which is a harsh reality for many, as a third of this population lives below the poverty line.
Tourism is rare in Gabon, but there are also Africans from other countries who come there to find work. Unlike in other African countries, art does not promote the prospect of capitalism, and Libreville also lacks employment opportunities for young people. Equipped with a wealth of natural resources on earth, it is a matter of course that a flourishing cuisine will develop.
It cannot be assumed that the meat on offer is exclusively beef, pork, chicken or fish; Gabonese forget meat where they can, and other types of meat are used, including chicken and fish, and pork and pork chops. Vegetarians rely on omelettes, hard-boiled eggs and avocados when out of season, especially when they travel to Libreville. Nyembwe chicken is the main source of protein for Gabon's vegetarians, but also for the rest of the country's population.
Of course, there is no shortage of fresh fruit, and the Atango fruits, which are popular locally, are a good savoury alternative. It is generally fried, boiled, eaten with salt or without salt; venom for sale is consumed as a serving and enjoyed with a glass of wine or beer and other dishes.
I generally have no problem using cookbooks and blogs as a reference for recipes, but for this recipe I found it from the Gastronomy Gabonaise Facebook community, which offers for sale some of the most credible recipes for poison, thus being the original source of the recipe. Cook some more vegetables, such as cabbage or carrots, and dip the whole pot in water and vegetable broth. In my case, I added the prawns in the last 5 minutes and left them in broth with the vegetables until they were fully cooked. I then added some boiled eggplant to get a sense of a stew.
Gabon is a late entry into the globalised scene, and before the arrival of the French, Gabon did not endure the devastation wrought by the slave trade wrought by Europeans on the west coast of Africa. Restaurant Senegalais (Chez Royal Food) is located in the heart of Libreville, a few blocks from the city center. The service staff and chefs are very friendly and open and the food is very good, but not as good as the other restaurants on this list.
Local preference, even in Mpongwe, is for foreign food and rationed goods, and the food supply in the city of Libreville (and other parts of the country) has become dependent on the import of foreign goods for consumption.
On 25 November 2019, an international team of researchers conducted a study in Libreville, Zambia, on how food is made from thin air. Shipping food to the US is not complicated, but there are a few things you need to consider. Food is a wonderful gift for anyone who misses out on their home, but when you send food abroad, you have to consider what you can and can't send and what food gifts you can send to the US.
Paleolithic tools indicate early life in Gabon, but little is known about the origins of the people of Libreville and their food.
Gabonese food is a mix of Senegalese, Cameroonian and Congolese dishes, which are often served here. There are a handful of small African restaurants and scrub, but in other places where there are tourist restaurants or hotels, you will usually find "European" or "African" dishes on the menu, such as grilled fish and meat. Gabon seems to offer a wide variety of local dishes, from traditional dishes such as macaroni and cheese to more modern dishes such as chicken and pork.
The best serve generous portions of their food for little money, and meals typically consist of meat and fish served in vegetable sauce, which generally has a very hot chilli flavor. Senegalese and Cameroonians are the most popular dishes in Gabon, but also in other parts of Africa, such as South Africa.
The method of cooking fish and meat together is part of a cuisine that often combines sea, land and animals. The heart of the dish is of course Nyembwe, which is a mixture of fish, meat, vegetables and nuts, covered in a spicy sauce with a little salt and pepper and a hint of spice. There are dried corn kernels treated with alkali, as well as a variety of herbs and spices such as garlic, ginger, cayenne, chilli, paprika, coriander, oregano, thyme and cumin.
Indeed, visitors have noticed that crocodiles in other parts of Africa hang around and watch, but are more likely to run away in Gabon if they know they are being eyeed for lunch. Just ask around and the locals point you out restaurants serving grilled crocodile meat or crocodiles in stew.