Vegetables
Chouchoute Gratin
Gratin de Chouchoute
New Caledonia
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.
Original eatfuls sticker artwork
What it is
A closer look at Chouchoute Gratin.
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.
What to look for
Know it when you find it.
A creamy gratin of chouchoute (chayote); a French-influenced island side dish; often served accompaniment to fish and meat.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chouchoute Gratin.
Names around the table
One food, more than one name.
Keep exploring
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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
Åland Asparagus
Åländsk sparris
Fresh asparagus from Åland; 25% of asparagus grown in Finland comes from Åland; season is short and celebrated during 'Sparrisrundan' (Asparagus Round) as part of Åland Grönskar spring festival; a celebrated spring luxury.
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.