Sandwiches & Wraps
Agoulou
Guadeloupe
A Guadeloupean hot sandwich made with a round or oblong bread roll, split and filled with combinations of grilled meat, egg, cheese, vegetables, and sauce, then toasted or pressed.
Original eatfuls sticker artwork
What it is
A closer look at Agoulou.
A Guadeloupean hot sandwich made with a round or oblong bread roll, split and filled with combinations of grilled meat, egg, cheese, vegetables, and sauce, then toasted or pressed.
What to look for
Know it when you find it.
Look for a large toasted roll with a crisp surface and a generous hot filling; unlike bokit, its bread is grilled or pressed rather than deep-fried.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Agoulou.
Guadeloupe
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Italy
5 e 5
5 e 5 is a named Italian sandwich from Livorno, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Luanda, Angola
Luanda Fish Roll
Pão com peixe frito
A fried fish fillet pushed into a crusty roll with raw onion, vinegar and gindungo, sold from roadside kitchens.
Lebanon
Grilled Meat-Stuffed Bread
عرايس
Flatbread split and packed with spiced minced lamb, then pressed on the grill until the bread crisps and the fat soaks into it.
Chile
Ave Mayo
Shredded chicken sandwich with mayonnaise, a simple and popular Chilean sandwich, moist and comforting.
Australia
Bacon and Egg Roll
A breakfast roll layers crisp bacon and a fried egg in a soft bread bun, finished with tomato or barbecue sauce.
United Kingdom
Bacon Sandwich
Back bacon grilled and folded into a soft white bap or thick sliced bread with butter, brown sauce or ketchup.
Trinidad and Tobago
Bake and Shark
Seasoned shark fillet fried in a spiced batter, stuffed into a fried bread and dressed by the customer at a condiment bar.
Honduras
Baleada
A thick soft wheat tortilla folded once over refried red beans, crumbled hard cheese and a stripe of soured cream; the sencilla is those three things and nothing else.