Gabon is located in the continent of Africa. It has Cameroon to the north, Republic of the Congo to the east, Cabinda (Angola) to the south, the Atlantic Ocean to the west and Equatorial Guinea to the northwest.
The capital is Libreville.
The official language is French.
The climate is equatorial, with year-round high temperatures and humidity. The rainy season is generally October and May, and the dry season is from June to September.
The staple foods are meat, fish, vegetables, cassava, rice, yams, monkey, antelope, chicken, plantain, spinach and so much more (https://www.worldtravelguide.net/guides/africa/gabon/food-and-drink/).
CHICKEN NYEMBWE (https://www.196flavors.com/nyembwe-chicken/):
- 1 smoked chicken, boneless
- 16 oz. palm butter sauce graine
- Red palm oil
- 2 onions, chopped
- 3 cloves garlic, crashed
- Pour palm butter in a skillet. Add a glass of water and heat over medium heat.
- Skim oil which forms at the surface after a few minutes. Continue to cook over medium heat.
- Meanwhile, heat red palm oil in another pan.
- Add the onion. Saute for 6-8 minutes.
- Add garlic and chicken. Saute for a few minutes.
- Add chick to palm butter. Stir and continue to cook for a few minutes.
Here is how my chicken turned out. I had never used Red Palm Oil before, but it added such a good flavor! I hindsight, I would have added a salad or veggie for color and contrast.
FLAN DE COCO (Coconut Flan) (https://www.196flavors.com/gabon-coconut-flan/)
- 1 C coconut milk
- 2 eggs
- ¼ C light brown sugar
- ½ tsp vanilla extract
- ½ C freshly grated coconut
- Preheat the oven to 325F.
- In a medium-sized mixing bowl, whisk together the coconut milk, eggs, 4 TBSP of sugar, the vanilla extract, and half of the grated coconut.
- Divide this mixture between the four ramekins, then place into a deep baking dish (e.g. a lasagna dish). Pour in enough water to come halfway up the sides of the ramekins.
- Bake in the center of the oven for around 20 minutes, until the custard is set at the sides, with the center retaining a slight wobble.
- Turn off the heat, and leaving the door open, allow the custard to cool in the oven.
- Mix the remaining sugar and grated coconut together and spoon equal amounts over the top of each custard.
- Brown under a hot oven broiler for around 3 minutes, until the sugar has caramelized.
My coconut almost got burnt, but it turned out really good and tasty!! Highly recommend!