Vegetables

🇨🇴Colombia

Ahuyama

Colombian butternut squash (ahuyama), used in soups, stews, and purees nationwide. A staple orange-fleshed squash of the Andean and coastal cuisine.

🇺🇬Uganda

Akeyo

A named Ugandan greens dish from the north, simmered with onion and groundnut.

🇯🇴Jordan

Akkoub

عكوب

Wild spiny thistle whose stems are stripped of thorns and stewed with lamb or yoghurt, foraged only in spring.

🇪🇸Andalusia, Spain

Alcauciles fritos

Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.

🇿🇲Zambia

Amaranth Greens

Bondwe

Zambian dish of amaranth greens, also called African spinach; cooked with tomatoes, onions, and groundnuts; a key ingredient in ifisashi; a nutritious leafy relish served with nshima; foraged wild or grown in gardens; one of the most common vegetable relishes in Zambia; earthy and slightly bitter.

🇪🇹Ethiopia

Amicho

አሚጮ

The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.

🇬🇭Ghana

Ampesi

Yam, plantain or cocoyam boiled plain and served with a palm-oil or garden egg stew and greens.

🇦🇩Andorra

Andorran Potato-and-Cabbage Hash

Trinxat

The iconic Andorran mountain dish — mashed cabbage and potatoes with mushrooms, garlic, pork or bacon, and olive oil; the name comes from Catalan trinxar, meaning to chop; the mash is flattened into pancakes and fried, garnished with bacon; an ideal winter dish because cabbage is best after frost; has its own festival in Puigcerdá; a TasteAtlas must-try; the dish that defines Pyrenean cuisine.

🇫🇲Chuuk State (Central FSM), Federated States of Micronesia

Angarap

Angarap is a Chuukese breadfruit-and-coconut dish in which cooked breadfruit is mashed or pounded with coconut cream into a dense, savoury staple.

🇬🇷Greece

Anginares a la Polita

Αγκινάρες αλά πολίτα

Greek artichoke hearts with potatoes, carrots, and peas in a lemon-olive oil sauce, a Constantinople-origin dish. A spring ladera classic, tender and herby, served with bread.

🇦🇬Antigua and Barbuda

Antiguan Provisions

Provisions

Boiled root vegetables and starchy staples of Antigua; includes potatoes, yams, sweet potatoes, eddo, and green bananas; most meals include provisions as a side; served with stewed meats, fish, or saltfish; the provisions of Antigua; the carbohydrate base of island cuisine.

🇨🇩DR Congo

Aromatic Leaf Vegetable

Lumba-lumba

A vegetable with a very aromatic flavor reminiscent of mint; popular in the center of the country; does not need the addition of spices in its preparation; sometimes prepared with chicken and chili; listed in Chef's Pencil as a Congolese dish; a foraged leaf vegetable from the Congolese forest; the aromatic green of the Congo; a distinctive regional dish.

🇨🇴Colombia

Arracacha

An Andean root vegetable (arracacha) used in soups, stews, and purees, with a nutty, sweet flavor. A highland staple of the Colombian interior.

🇫🇷Provence, France

Artichauts à la barigoule

Artichauts à la barigoule are young artichokes braised with aromatic vegetables, herbs, olive oil, and white wine.

🇱🇾Libya

Aslooz

A Libyan dish of roasted or grilled vegetables, typically eggplant and peppers, dressed with oil and spices.

🇳🇿New Zealand

Asparagus Rolls

Tinned asparagus spears rolled up in buttered white bread with crusts removed — the morsel-plate staple of New Zealand parties, races and morning teas.

🇬🇪Georgia

Aubergine Rolls with Walnut

Ბადრიჯანი ნიგვზით

Aubergine slices fried and rolled around a paste of ground walnut, garlic, coriander and vinegar, topped with pomegranate.

🇫🇯Fiji

Baigan Valo

Baigan valo is eggplant filled with fish or a spiced savoury mixture, then finished in coconut cream until the flesh is soft and fragrant.

🇮🇳India

Baingan Bharta

बैंगन भरता

Roasted eggplant mashed and cooked with onions, tomatoes, and spices. A smoky North Indian vegetarian dish.

🇩🇪Bavaria, Germany

Bamberger Zwiebeln

Bamberger Zwiebeln are large onions filled with minced pork and baked in a dark beer or stock sauce.

🇨🇳China

Bamboo Shoot

笋

The young shoot of bamboo, dug before it breaks ground, peeled to an ivory core and blanched before cooking to remove bitterness.

🇦🇼Aruba

Banana Hasa

Banana hasa (fried plantain); a popular Aruban side dish; plantains fried as a sweet accompaniment; never eaten raw; served with stews, fish, and meat dishes; a staple of Aruban cuisine.

🇹🇷Turkey

Barbunya Pilaki

Borlotti beans braised in olive oil and tomato.

🇲🇼Malawi

Batala

Sweet potato cooked as a Malawian side or relish for nsima and tea.

🇺🇸United States

Beet Eggs

Hard-boiled eggs pickled in sweet-tart beet juice until the whites turn deep magenta.

🇧🇪Belgium

Belgian Endive

Witloof

A pale, tightly wrapped chicory grown in darkness, especially the protected Brussels grondwitloof tradition of Belgium. Its crisp leaves are gently bitter and suited to raw salads or braising.

Produce

Bellflower Root

도라지

Bellflower root, listed in Wikipedia's North Korean cuisine; eaten as a namul (seasoned vegetable side dish); the root is soaked, shredded, and seasoned with sesame oil, garlic, and soy sauce; has a slightly bitter taste; a foraged and cultivated vegetable; a traditional Korean banchan.

🇧🇲Bermuda

Bermuda Onion

A large, flat, sweet onion variety introduced in 1616; once Bermuda's major export crop, earning the island the nickname 'The Onion Patch' and Bermudians the nickname 'Onions'; used in fish chowder, onion soup, and many dishes; a national icon.

🇮🇳Maharashtra, India

Bharit

भरीत

A Maharashtrian roasted eggplant mash with yogurt and spices. Similar to baingan bharta.

🇮🇳Maharashtra, India

Bharli Vangi

भरली वांगी

A Maharashtrian dish of baby eggplants stuffed with coconut, peanuts, and spices. It is tangy and aromatic.

🇮🇳India

Bhindi Masala

भिंडी मसाला

A dry North Indian dish of okra cooked with onions, tomatoes, and spices. The okra stays crisp and not slimy when cooked properly.

🇳🇵Nepal

Bhyakur

भ्याकुर

Bhyakur is a wild edible yam dug from the hills, cooked and eaten as a seasonal produce specialty around Maghe Sankranti.

🇮🇹Lazio, Italy

Bietole al pomodoro

Bietole al pomodoro is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇧🇮Burundi

Birunge

A dish of bitter leafy greens — taro leaves and wild herbs (isogi) — cooked with butter and served during family celebrations; the bitterness is deliberate and prized, balanced by the richness of the fat.

🇮🇹Veneto, Italy

Bisi in tecia

Bisi in tecia is a named Italian vegetable from Veneto, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇱🇷Liberia

Bitterball

Liberian garden egg, known as bitterball, used as a distinct vegetable in soups and sauces.