Vegetables
Solomon Islands Seaweed
Western Solomon Islands (Western / Choiseul / Isabel), Solomon Islands
Solomon Islands seaweed is fresh edible marine algae served raw or lightly dressed with coconut, lime, or chilli as a crisp vegetable side.
Original eatfuls sticker artwork
What it is
A closer look at Solomon Islands Seaweed.
Solomon Islands seaweed is fresh edible marine algae served raw or lightly dressed with coconut, lime, or chilli as a crisp vegetable side.
What to look for
Know it when you find it.
Look for bright, clean-smelling sea greens with a crisp or bead-like texture; it should not resemble dried sushi nori.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Solomon Islands Seaweed.
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
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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.