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🇩🇪Germany

Spargel

Spargel refers to German white asparagus, blanched or steamed and served with butter, hollandaise or ham during spring harvest.

🇰🇳Saint Kitts and Nevis

Spicy Plantains

Plantains sliced and fried until golden, then seasoned with salt, parsley, and chopped spring onions; an essential component of the national dish; sweet and spicy; a key part of the stewed saltfish plate; the spicy plantains of Saint Kitts and Nevis; a sweet and savory accompaniment.

🇮🇩Indonesia

Steamed Coconut-and-Leaf Parcels

Botok

Food steamed in banana leaf with spiced grated coconut, no added oil, healthy and flavorful.

🇲🇹Malta

Stuffed Artichokes

Qaqoċċ mimli

Globe artichokes opened out and packed with breadcrumbs, anchovy, olives, capers and garlic, then braised standing in water and oil.

🇷🇪Reunion

Stuffed Chouchou

Chouchou Farci

Chouchou (chayote) stuffed with meat and baked; a subtle curcubitaceous vegetable; the gratin of chouchou is also popular; a TasteAtlas-listed must-try; the stuffed chouchou that is a Reunionese specialty.

🇧🇬Bulgaria

Stuffed Peppers with Cheese

Чушки бюрек

Long red peppers roasted, peeled, stuffed with white brine cheese and egg, floured and fried until the cheese oozes at the ends.

🇧🇬Bulgaria

Stuffed Peppers with Rice and Mince

Пълнени чушки

Dried or fresh peppers packed with rice and minced pork, stood upright in a pot and baked in tomato sauce.

🇪🇸Navarre, Spain

Stuffed Piquillo Peppers

Pimientos del piquillo rellenos

Small sweet roasted piquillo peppers from Navarre, stuffed with cod, shrimp, or meat, then baked in a sauce, often bechamel.

🇵🇸Hebron, Palestine

Stuffed Turnips

محشي لفت

Turnips stuffed with rice and beef, simmered in sumac and tamarind paste — a traditional dish from Hebron, served with yogurt.

🇸🇰Stupava, Slovakia

Stupava Cabbage

Stupavské zelé

Large flat cabbages grown around Stupava and shredded for sauerkraut, protected by origin and fermented in barrels each autumn.

🇦🇱Albania

Sukale

Sukalë

Sauteed wild greens, typically foraged vegetables like spinach, nettles, or chard cooked with olive oil and garlic, fresh vibrant greens with proper seasoning and not overcooked, a spring specialty.

🇰🇪Kenya

Sukuma Wiki

Kenya's daily green: sautéed collard greens with onions and tomatoes, the most common ugali companion

🇯🇲Jamaica

Susumba

A bitter Jamaican gourd vegetable, boiled or pickled and eaten as a side or with saltfish; prized for its digestive properties.

🇵🇷Puerto Rico

Sweet Plantain Pie

Pastelón

Layers of fried ripe plantain and seasoned ground beef bound with beaten egg and cheese and baked until it sets like a lasagne.

🇩🇴Dominican Republic

Sweet Potato

Batata

Sweet potato, used in dulce de batata and as a side dish, a traditional Paraguayan vegetable, versatile and sweet.

🇬🇼Bissau, Guinea-Bissau

Sweet Potato Leaf Stew

Djambo

Stew of sweet potato leaves cooked with peanuts and beef or chicken; the leaves are finely chopped and simmered until tender, the peanuts adding richness and body; a green, earthy dish served with rice across Guinea-Bissau.

🇿🇲Zambia

Sweet Potato Leaves

Kalembula

Zambian dish of sweet potato leaves; a common relish served with nshima; leaves cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; one of the many leafy green relishes of Zambia; foraged or grown in gardens; similar to pumpkin leaves but with a distinct flavor.

🇳🇺Auckland, Niue

Takihi

Thinly sliced taro and ripe papaya are layered with coconut cream and baked in the umu until the taro softens and the papaya breaks down into a sweet, creamy sauce, making this the national dish of Niue.

🇹🇻Tuvalu

Talo Tokotokoi

Talo tokotokoi is baked taro mashed and covered with sweetened coconut cream, producing a soft starchy dish for Tuvaluan community gatherings.

🇲🇺Mauritius

Taro Leaves

Brède songe

The young leaves of the taro plant, sold in tied bundles and cooked down as the most common of the island's brèdes.

🇵🇼Palau

Taro Rösti

Palauan taro rösti combines grated taro with onion, garlic, and seasoning, then fries it into a crisp patty with a soft starchy centre.

🇹🇳Tunisia

Tastira

تستيرة

Fried green peppers, tomato and garlic chopped coarsely and served warm as a side with grilled fish and eggs.

🇰🇪Kenya

Terere

Amaranth greens cooked as a Kenyan leafy relish with onion, tomato or groundnut.

🇲🇼Malawi

Thelele

Malawian leafy greens prepared as a relish alongside nsima.

🇲🇻Maldives

Theluli Faiy

ތެލުލި ފައި

Moringa leaves fried in oil with chili and onion — a nutritious side dish added to garudhiya and rice for extra flavour and exotic taste.

🇧🇼Botswana

Thepe

Wild green vegetable that grows seasonally in Botswana — cooked as a relish like morogo, served with pap; one of the wild-foraged greens that supplement the Batswana diet.

🇮🇳Kerala, India

Thoran

തോരൻ

A Kerala dry vegetable dish stir-fried with grated coconut and spices. It is served as part of everyday meals and sadya.

🇪🇨Ecuador

Tigrillo

An Ecuadorian breakfast of green plantains mashed with eggs, onions, and cilantro, a coastal and hearty classic.

🇨🇷Costa Rica

Tiquisque

Xanthosoma (malanga) tuber similar to taro, white or purple varieties, a traditional Costa Rican root vegetable, starchy and versatile.

🇲🇨Monaco, Monaco

Tomates à la Monegasque

Tomates à la monégasque

Tomatoes hollowed out and filled with a mixture of tuna, hard-boiled eggs, mayonnaise, mustard, and chives; served cold with lettuce leaves as a summer appetizer or light meal; a refreshing Monegasque dish showcasing Mediterranean ingredients.

🇬🇾Guyana

Tomato Choka

Tomato choka chars tomatoes over flame, then mashes them with roasted garlic, onion, chili and oil into a smoky relish.

🇹🇴Tonga

Tongan Hoi Yam

Hoi

Hoi is a Tongan pudding of cooked root crop and coconut, sweetened and steamed until dense and smooth.

🇹🇴Tonga

Tongan Kapisi

Kapisi

Kapisi is cabbage cooked with coconut, onion, and seasoning, sometimes enclosing a savoury filling; it is a soft Tongan vegetable dish.

🇹🇴Tonga

Tongan Limu

Limu

Edible seaweed gathered from Tonga's coastal waters and eaten as a salty relish or side, with Caulerpa among the commonly consumed types.

🇭🇹Southern Haiti, Haiti

Tonmtonm

Breadfruit boiled and pounded in a wooden mortar into a smooth elastic mass, eaten with an okra sauce and swallowed rather than chewed.

🇪🇬Egypt

Torly

تورلي

An Egyptian roasted vegetable dish of eggplant, zucchini, peppers, and tomatoes, baked in olive oil.