Vegetables
Bohémienne
Provence, France
Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.
Original eatfuls sticker artwork
What it is
A closer look at Bohémienne.
Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.
What to look for
Know it when you find it.
Look for Bohémienne: a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bohémienne.
Provence, France
Region-specific tradition
Names around the table
One food, more than one name.
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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.
Åland Islands
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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.