Vegetables
Pado'lalo'
Guam
Padolalo is grilled eggplant mixed with green onion, peppers, lemon, and coconut milk, then served chilled as a smoky, tangy Chamorro vegetable dish.
Original eatfuls sticker artwork
What it is
A closer look at Pado'lalo'.
Padolalo is grilled eggplant mixed with green onion, peppers, lemon, and coconut milk, then served chilled as a smoky, tangy Chamorro vegetable dish.
What to look for
Know it when you find it.
Look for a cool, soft eggplant salad with charred notes and citrus at a Guam table; the coconut dressing should be visible but not watery.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pado'lalo'.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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
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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
Åland Asparagus
Åländsk sparris
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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.