Fufu is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.
Gabonese Cuisine and Recipes
The fundamental of Gabon cuisine ingredients are plantains and cassava. Fufu-like starchy foods which are usually made from fermented cassava roots which are served with grilled meat and sauces. The mainly traditional meats are those that are hunted in the forests. A diversity of local ingredients are used while preparing other plates like spinach stew, cooked with tomato, peppers, chillies, onions, and peanut butter. cassava plants are also eaten as cooked greens.
Permanent link to this article: http://aussietaste.recipes/african-cuisine/west-african-cuisine/nigerian-cuisine/fufu/
Gabon food is best known for its locally produced fruits and vegetables, where the most popularly produced ones include bananas, pineapples, papayas, guavas, bushbutter, mangoes, coconut, avocado, eggplant, feed corn, bitter eggplant, peanuts, sugarcane, and plantains. Bush meat and fish, which are good sources of protein, are also popular food items in Gabon. Fish stews and meat are quite popular in Gabon.
Permanent link to this article: http://aussietaste.recipes/african-cuisine/about-gabonese-cuisine/
Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).
Permanent link to this article: http://aussietaste.recipes/national-dish/injera-ethiopian-flat-bread/