Vegetables

🇨🇦Canada

Chop Suey

Stir-fried vegetables with meat, Canadian Chinese adaptation, staple of Canadian Chinese restaurant menus.

🇦🇬Antigua and Barbuda

Chop-Up

Traditional Antiguan side dish; a mash of boiled eggplant, spinach, and okra; the traditional pairing with saltfish and fungee; a Saturday morning ritual; a humble, earthy dish that balances the saltiness of the fish; the chop-up of Antigua; the essential side of the Antiguan breakfast.

🇱🇰Sri Lanka

Chopped Greens with Coconut

මැල්ලුම්

Green leaves — gotu kola, mukunuwenna, kale — shredded very fine and tossed raw or barely wilted with scraped coconut, lime and chilli.

🇳🇨New Caledonia

Chouchoute Gratin

Gratin de Chouchoute

Chouchoute gratin; often served New Caledonian side dish; chouchoute is a zucchini-like vegetable (chayote); baked in a gratin; a feature of local cuisine; a French-influenced preparation adapted to island ingredients; often served accompaniment to grilled fish and meat; a comforting, creamy dish.

🇲🇶Martinique

Christophine

Another name for the chayote; a pear-shaped fruit in the gourd family served as a vegetable; prepared as a purée, gratin, or salad; a staple of Martinican cuisine; the christophine that is a Martinican vegetable staple.

🇲🇶Martinique

Christophine Gratin

Gratin de Christophine

Gratin of christophine (chayote); the pear-shaped vegetable baked with a cheese or béchamel topping; a classic Martinican side dish; the gratin de christophine that is a Martinican accompaniment.

🇮🇹Naples, Italy

Ciambotta

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

🇮🇹Basilicata, Italy

Ciaudedda

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

🇬🇧Scotland, United Kingdom

Clapshot

Clapshot is an Orkney mash of potatoes and swede seasoned with butter, chives, and pepper.

🇺🇸United States

Collard Greens

Slow-simmered collard greens with smoked pork, onions, and pepper — a soul-food and Southern staple.

🇱🇷Liberia

Collards and Cabbage

Chopped collard greens and cabbage cooked with onion, black and red pepper, and bacon or another meat, served with rice or fried plantain.

🇨🇩DR Congo

Congolese Spinach Rolls

Tshomba tsha kabiola

A traditional Congolese dish listed in Chef's Pencil; made from leafy greens rolled and prepared with spices; a specialty of specific regions of the DRC; reflects the diversity of Congolese vegetable dishes; served with fufu or rice; a unique regional specialty; the spinach roll of the Congo; a distinctive traditional dish.

🇮🇹Calabria, Italy

Coste al sugo

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

🇿🇼Zimbabwe

Cowpea Leaves

Muriwo wenyemba

Young cowpea leaves boiled with bicarbonate of soda to soften them and finished with peanut butter or tomato.

🇷🇪Reunion

Creole Greens

Brèdes

Amaranth greens or other leafy vegetables cooked Creole-style; simmered with garlic, ginger, and chili; a common side dish served with cari and rice; a TasteAtlas-listed must-try; the bredes that are a Reunionese staple.

🇵🇼Babeldaob (Main Island Traditional Palau), Palau

Delul Kukau

Taro baked in an open fire without water; a traditional feast food from Airai and other parts of Palau; the simplest and most ancient form of taro preparation; the fire gives a smoky, charred exterior and a soft, starchy interior.

🇪🇹Ethiopia

Dinich Alicha

ድንች አልጫ

Potatoes simmered with turmeric, onion, garlic and ginger in Ethiopia's mild alicha style.

🇺🇬Uganda

Dodo

Amaranth leaves, the everyday green of Ugandan kitchens, steamed briefly and finished with groundnut paste or simsim.

🇧🇦Bosnia and Herzegovina

Dolma

دلمه

Vegetables such as peppers, eggplants, tomatoes, or zucchini hollowed out and stuffed with a mixture of rice, pine nuts, currants, and sometimes ground meat. The olive-oil vegetarian version (zeytinyağlı dolma) is served cold and is a staple of the Turkish meze table.

🇦🇪United Arab Emirates

Dolmades

Ντολμάδες

Greek stuffed grape leaves with rice, herbs, and olive oil, rolled into small parcels. A meze and Clean Monday staple, tangy and herby, served cold with lemon, a national dish.

🇩🇲Dominica

Dominican Ground Provisions

Provisions

The core starch of the Dominican diet; includes dasheen (taro), yam, tannia, sweet potato, eddoes, and green bananas; often boiled, steamed, or mashed and served alongside stewed meat or fish; root vegetables and starchy fruits eaten daily; the provisions of Dominica; the carbohydrate base of island cuisine; a Creole staple.

🇳🇦Namibia

Dried Wild Spinach

Omboga

Dried wild spinach — a traditional Namibian vegetable, gathered wild and dried for storage, then rehydrated and cooked with onions and tomatoes; served with pap.

🇨🇦Northern Ireland, Canada

Dulse

Duileasc

An Irish edible red seaweed, a coastal and ancient snack

🇱🇷Liberia

Eddoes

Taro-like eddoes eaten in Liberia boiled or incorporated into soups and swallows.

🇬🇺Guam

Eggplant in Coconut Milk

Lechen Birenghenas

Eggplant in coconut milk (fina'dennen birenghenas); eggplant boiled or grilled, peeled and shredded; mixed with coconut milk, onions, red peppers, garlic, and lemon; a traditional Chamorro dish known to win over people who claim not to like eggplant; a fiesta table vegetable dish.

🇳🇦Namibia

Ekaka

Wild spinach gathered in northern Namibia — similar to omboga, cooked with onions and tomatoes, served with pap; one of several wild-foraged greens in the Owambo diet.

🇬🇪Imereti, Georgia

Ekala

Ეკალა

A Georgian pkhali made from smilax (greenbrier) shoots, chopped and bound with walnut paste, garlic and herbs, shaped into patties.

🇳🇱Netherlands

Endive Stamppot

Andijviestamppot

Mashed potatoes with raw endive added at mashing stage, providing a slightly bitter and fresh flavor, with bacon.

🇫🇷France

Endives au jambon (Baked endives and ham)

Endives au jambon are Belgian-style chicory wrapped in ham, covered with béchamel, and baked until gratinéed.

🇪🇹Ethiopia

Enset

እንሰት

The 'false banana' tree — a drought-resistant staple of southern Ethiopia. Its starchy pulp is fermented and pounded into kocho, its inner core cooked as a vegetable. A tree against famine.

🇺🇬Uganda

Entula

Small, round, hard bitter eggplants eaten raw as an appetiser or cooked into stews, sold in green and orange bunches.

🇬🇹Guatemala

Envueltos de Pacaya

Guatemalan pacaya palm flower buds dipped in egg batter and fried until golden, served with tomato sauce — a Lenten favorite.

🇳🇦Namibia

Epwaka

Traditional Owambo spinach dish — wild greens cooked with palm oil or butter, seasoned and served with pap; a daily vegetable accompaniment in northern Namibia.

🇮🇳Manipur, India

Eromba

ꯏꯔꯣꯝꯕ

A Manipuri mash of boiled vegetables, fermented fish and roasted chillies.

🇨🇲Cameroon

Eru

Shredded eru leaves cooked down with waterleaf, red palm oil, crayfish and smoked meat until dark green and glossy.

🇦🇩Catalonia, Andorra

Escalivada

A Catalan dish of whole eggplants, red peppers, onions, and tomatoes grilled over embers, then peeled, seeded, and dressed with olive oil and salt.