This cuisine is the cooking traditions, practices, foods and dishes associated with Gabon, a sovereign state on the west coast of Central Africa. French cuisine is prevalent as a notable influence, and in larger cities various French specialities are available. In rural areas, food staples such as cassava, rice and yams are commonly used.]Meats, when available, including chicken and fish, and bush meats such as antelope, wild boar and monkey. Sauces are often used, with hot red pepper berbere paste being a common example. Fruits include bananas, papayas, guavas, mangoes, pineapples, coconuts, avocado and peanuts. Plantains, tomatoes, corn, and eggplant are also used.