Baku Kitchen! An independent reference of traditional food

Poisson salé

Salted dried fish soaked and simmered into sauces for depth

Gabon Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Salted fish entered Central African diets through Atlantic trade and remains cheaper than fresh, softening into stews of cassava leaf and palm nut.

Frequently asked questions

What is Poisson salé?

Poisson salé is a charcuterie & cured from Gabon: salted dried fish soaked and simmered into sauces for depth. Salted fish entered Central African diets through Atlantic trade and remains cheaper than fresh, softening into stews of cassava leaf and palm nut.

Made with

fish

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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