Long over due food post! Generally speaking, I like Gabonese food. The main proteins are chicken and fish. Vegetable-wise it's a lot of spinach-like greens, eggplant, tomatoes, and root veggies like manioc and taro. The mangoes and pineapple are out of this world, and I could eat fried bananas for the rest of my life.
|The brown root things are manioc "tubercules" and the red things are "noix de palme" which means more or less palm nuts in English.|
|Lots of noix de palme|
|The manioc root is fermented and made into a stick form, then wrapped and sold in a leaf. It smells and tastes horrendous.|
|Typical meal at refectoire.|
|Also typical refectoire meal. Boiled bananas and manioc leaves with some sort of smoked fish. Some batches are really good, others are really oily. Gabonese food has a LOT of oil.|
|Unidentified meat, taro (like a more bland potato) and grapefruit.|
The following are pictures from when I learned to make Nyemboue (unsure of spelling). It is a sauce made with the noix de palme. Arnaud taught me how!
|First you wash the noix and boil them in water.|
|Then you transfer to the mortar. We borrowed my neighbor's mortar, which she had just used to make piment (spicey sauce). We decided to put a bag in the mortar to protect the nyemboue from becoming similar to lava.|
|And then you crush the noix!|
|Then you remove the pit of the nut and add water to make the sauce.|
|This was the entire meal from that day. We added smoked fish to the nyemboue. The bottom left is eggplant and top right is a spinach-like green with smoked fish also. Then of course, friend bananas.|