Åland Asparagus

🇦🇬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.

🇦🇬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.

🇦🇬Antigua and Barbuda

Saltfish and Eggplant

Antiguan dish of rehydrated salted cod sauteed with eggplant (locally called troba) that collapses into silky submission; finished with a squeeze of lime; a traditional Antiguan preparation; eggplant is also known as troba on the island; the saltfish and eggplant of Antigua; a savoury, silky combination.

🇨🇴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.

🇪🇸Andalusia, Spain

Alcauciles fritos

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

🇪🇹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.