Vegetables

🇵🇷Puerto Rico

Trifongo

Mofongo made from three starches at once — green plantain, ripe plantain and cassava — mashed with garlic and pork crackling.

🇬🇷Ionian Islands, Greece

Tsigareli

Τσιγαρέλι

Greens (usually wild chard) braised in generous olive oil with tomato and paprika, Corfu's signature side for salted fish.

🇬🇷Ionian Islands, Greece

Tsigaridia

Τσιγαρίδια

Cabbage rolls of the Ionian islands filled with rice and herbs, simmered in avgolemono egg-lemon sauce rather than tomato.

🇰🇪Kenya

Tsisaka

A leafy Kenyan relish associated with western cooking, simmered with aromatics and served with ugali.

🇹🇻Tuvalu

Tulolo

Tulolo is beaten pulaka or breadfruit covered with thick coconut cream, a rich Tuvaluan preparation associated with outer-island tables.

🇪🇸Spain

Tumbet

Majorcan layered potato, aubergine and red-pepper bake.

🇹🇳Tunisia

Tunisian Chakchouka

Chakchouka

A Tunisian vegetarian ragout of chickpeas, tomatoes, peppers, garlic and onions, sometimes served with a poached egg, similar to ratatouille but spicier with harissa.

🇨🇳Guangdong, China

Turnip Cake

萝卜糕

Grated daikon bound with rice flour, studded with dried shrimp and cured sausage, steamed into a block and then pan-fried in slices.

🇸🇿Eswatini

Umbidvo Wetintsanga

Pumpkin leaves simmered with tomato, onion and crushed groundnuts until tender and nutty.

🇯🇵Okinawa, Japan

Umibudo

海ぶどう

Umibudo ("sea grapes"), the seaweed whose beads pop with brine, is a named Okinawan speciality eaten as itself.

🇮🇳Gujarat, India

Undhiyu

ઉંધિયું

A Gujarati mixed vegetable casserole cooked with winter vegetables, fenugreek dumplings, and spices. It is a winter specialty.

🇺🇸Utica, United States

Utica Greens

A Utica, New York dish of escarole sautéed with garlic, prosciutto, breadcrumbs, and hot peppers, baked with cheese.

🇬🇧England, United Kingdom

Vale of Evesham Asparagus

Vale of Evesham Asparagus is a protected collective food or drink identity with a defined regional specification.

🇬🇪Georgia

Vegetable and Walnut Pâtés

Ფხალი

Blanched spinach, beetroot leaf, cabbage or nettle chopped fine and bound with ground walnut, garlic, vinegar and herbs, shaped into balls. Beet pkhali is one familiar vegetable form among the wider family of walnut-and-herb preparations.

🇬🇵Guadeloupe

Vegetable Gratin

Gratin de Légumes

Vegetable gratins; a traditional Guadeloupean side dish; local vegetables like breadfruit, chouchou, or yam baked with a cheese or egg topping; the gratin that is a Guadeloupean accompaniment.

🇸🇧Central Solomon Islands (Guadalcanal / Malaita / Makira), Solomon Islands

Venda-venda

Venda-venda is a Solomon Islands leafy vegetable preparation, cooked with coconut and aromatics until soft and served alongside fish or roots.

🇺🇸United States

Vidalia Onions

Vidalia Onion

A trademarked sweet onion grown in the defined Vidalia production area of southeast Georgia, where local soil and climate produce its unusually mild flavor.

🇻🇨Saint Vincent and the Grenadines

Vincentian Arrowroot

Arrowroot

Arrowroot grown and processed in Saint Vincent, a historic Caribbean center for the crop; the fine starch is used in biscuits, porridge, drinks, and traditional remedies.

🇻🇨Saint Vincent and the Grenadines

Vincentian Ground Provisions

Provisions

Ground tuber foods of Saint Vincent; includes yam, sweet potato, dasheen (taro), tannia, cassava, and eddoe; nutritionally dense and central to historical subsistence cooking; served with stewed meats, fish, or saltfish; the provisions of Saint Vincent; the carbohydrate base of island cuisine; a Creole staple.

🇧🇬Bulgaria

Vine Leaf Sarmi

Лозови сарми

Young vine leaves rolled around rice, onion and mint, simmered in a shallow pan and served cold with yogurt — the meatless Lenten form.

🇯🇵Japan

Wakame

わかめ

Wakame, the seaweed of miso soup and sunomono, is a named Japanese staple bought as itself.

🇦🇺Australia

Warrigal Greens

New Zealand Spinach

Leafy green vegetable similar to spinach, grows in coastal areas, must be blanched before eating to remove oxalates, fresh green leaves with young tender growth, a native vegetable.

🇨🇳China

Water Spinach

空心菜

A hollow-stemmed leafy green from paddy edges, stir-fried hard with garlic or fermented bean curd so the stems stay squeaky.

🇬🇧Wales, United Kingdom

Welsh Leeks

The national vegetable, thick-stemmed and mild, used in broths, cheese sauces and as a garnish on St David's Day.

🇭🇷Croatia

Wild Asparagus

Šparoge

In Croatia, Wild Asparagus is bitter aromatic wild asparagus gathered in spring.

🇿🇲Zambia

Wild Greens

Tente

Zambian wild greens; foraged leafy vegetables cooked as a relish; one of the many names for wild vegetable relishes in Zambia; cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; served with nshima; the foraged greens of rural Zambia; a traditional food.

🇧🇼Botswana

Wild Okra

Thelele

Wild okra that grows seasonally in Botswana — cooked into a slimy, savoury relish served with pap; a wild vegetable that is also dried for preservation, available year-round once dried.

🇧🇼Botswana

Wild Spinach

Morogo

Botswana's wild spinach side dish — leafy greens sautéed with onions and tomatoes, served with pap or bogobe; morogo can include various types of wild or cultivated greens, the taste varying by region and season.

🇲🇿Mozambique

Xicaba

A Mozambican cassava or leafy preparation cooked with peanut or coconut in local kitchens.

🇲🇿Mozambique

Xiguinha

A dense base of cassava, ground peanut and coconut milk cooked thick, into which greens, dried fish or beans are folded.

🇸🇾Syria

Yabrak

يبرق

Vine leaves rolled tightly around rice and minced lamb, packed with lamb chops and cooked under a weight with lemon and garlic.

🇵🇪Peru

Yacón

A crisp, juicy Andean root eaten fresh for its honeyed flavor and marketed as a traditional crop.

🇸🇾Syria

Yalanji

يالنجي

Vine leaves rolled around rice, tomato, parsley, onion and pomegranate molasses and cooked in olive oil, eaten cold.

🇫🇲Pohnpei State (Capital FSM), Federated States of Micronesia

Yam Kap

Yam kap is a named Pohnpei yam preparation served at prestige meals and large gatherings; cooked yam is pounded or arranged into a substantial savoury dish for sharing.

🇸🇷Suriname

Yardlong bean

Kouseband

Metre-long green beans sold in coiled bundles and cut into short lengths for curry, petjil and roti plates.

🇩🇴Dominican Republic

Yautía

Dominican taro root (yautía), a starchy tuber used in sancocho, mangú, and boiled as a side. A staple of the Dominican highlands and coast, earthy and starchy.