Moudiba's Taste Restaurant Gabonais

Minced grilled meat specialty, often beef, seasoned with local spices. Tender and smoky texture. Usually eaten with fingers or in a sandwich.

Small fried pastries stuffed with spicy chicken. Crispy on the outside and tender on the inside. Served as an appetizer.

Fried turnovers stuffed with flavorful fish. Crispy texture and melting center. A West African street food classic.

Fritters stuffed with seasoned vegetables. Crispy and light vegetarian option. Ideal to start the meal.

Small fried pastries filled with spicy minced meat. Flavorful and golden. Enjoyed hot, often with a spicy sauce.

Fresh salad made of vegetables and possibly exotic fruits. Refreshing sweet and savory mix. A light and colorful starter.

Classic green salad with vinaigrette. Fresh and crisp. Perfectly accompanies rich dishes.

Marinated meat pieces grilled on a skewer. Smoky and spicy flavor. Served as an appetizer portion.

Preparation based on eggplant and atangas (local fruit with a buttery and tangy taste). Creamy texture and unique flavor. Often eaten with bread or cassava.

Whole fish grilled over charcoal. White, tender, and delicate flesh with crispy skin. Served seasoned with local spices.

Generous portion of grilled sea bream. Ideal for hearty appetites. Marine flavor enhanced by charcoal cooking.

Very large whole grilled sea bream. Perfect for sharing or for very big appetites. Juicy and flavorful flesh.

One kilogram giant sea bream grilled over charcoal. A fish feast to share. Authentic flavor and mastered cooking.

Sea bass slow-cooked over charcoal. Firm flesh and delicate taste. Cooked in its own juices with aromatics.

Large grilled shrimp. Firm and sweet flesh, slightly caramelized by the grill. Peeled by hand.

Four grilled marinated beef skewers. Flavorful meat with a pronounced smoky taste. Hearty and popular dish.

Tender marinated chicken pieces grilled on skewers. Cooked to perfection to remain juicy. Light and spicy taste.

Kidneys prepared as skewers and grilled. Unique texture, firm to the bite. For offal lovers.

Marinated and braised whole chicken thigh. Grilled skin and melting flesh. A comforting classic.

Five grilled and seasoned chicken wings. Ideal for eating with your fingers. Crispy and spicy flavor.

Charcoal-braised pork ribs. Fatty and flavorful meat that falls off the bone. Rich and smoky taste.

Assortment of different grilled items for one person. Allows tasting several meats or fish. Served generously.

Large platter of assorted grilled meats to share for two. Convivial and diverse. Includes a selection of the best meats and fish.

Dish combining grilled meat and seafood. The best of both worlds in one plate. Rich in varied flavors.

Local eggplant stew prepared Gabonese style. Melting texture and sweet-bitter flavor. Rich vegetarian dish.

Smoked-flavored fish cooked with folong (amaranth leaves resembling spinach). Healthy and fragrant dish. Served in sauce.

Pounded young cassava leaves simmered for a long time, often with palm oil. Dense, purée-like texture. Herbal and rich taste.

Sauce made from tangy sorrel leaves cooked with sardines. Mix of marine and lemony flavors. Highly appreciated with rice.

Dried and salted fish pieces, rehydrated and cooked in sauce with vegetables. Intense and full-bodied flavor. A dish with character.

Fresh fish cooked in Odika sauce (indigenous chocolate). Brown, creamy sauce with a smoky hazelnut flavor. Iconic specialty.

Pre-smoked chicken simmered in Odika sauce. The smoky flavor of the chicken perfectly complements the rich and fatty sauce.

Smoked pork ribs served in a creamy Odika sauce. Very gourmet and flavorful dish.

Tender and gelatinous oxtail simmered in indigenous chocolate sauce. Melting texture and deep flavor.

Oxtail cooked in Nyembwe sauce (palm nut pulp). Red, oily, and very rich sauce. A festive and hearty dish.

Oxtail stew in a spicy tomato sauce. Lighter than the palm oil or Odika versions. Flavorful and juicy.

Slimy sauce made from okra with seafood and meat or fish. Characteristic viscous texture. Often eaten with fufu or rice.

Chicken simmered in a creamy peanut butter sauce. Rich, creamy, and slightly sweet-savory taste. A West African classic.

Chicken marinated in lemon and cooked with plenty of caramelized onions. Tangy and peppery flavor. Served with white rice.

Rice cooked in a tomato broth with chicken and vegetables. Popular Senegalese national dish. Fragrant and slightly spicy red rice.

Vegan version of eggplant tartare. Mashed eggplant preparation seasoned without animal products. Healthy and flavorful.

Slightly sweet fried dough balls. Soft inside. Pairs well with saucy dishes.

Fried plantain pieces. Sweet flavor and melting texture. The perfect contrast to spicy dishes.

Steamed white rice. Separate grains. Ideal neutral side dish for sauces.

Rice cooked with a blend of spices. Fragrant and colorful. Adds extra flavor to the meal.

Rice cooked with tomato and aromatics. Rich flavor and reddish color. Typical of West African cuisine.

Fermented cassava semolina, similar to couscous. Slightly acidic taste. Traditionally accompanies grilled fish.

Boiled cassava tuber (cassava stick or pieces). Dense and firm texture. A neutral and filling staple food.

Dessert made from sweetened fermented milk, often mixed with millet couscous (thiakry). Creamy and slightly tangy. Eaten cold.

Fruity variation of curd with coconut and mango. Sweet and exotic. A fresh end to the meal.

Traditional Gabonese cake. Dense and moist texture. Often flavored with vanilla or citrus zest.