Puerto Rico
Trifongo
Mofongo made from three starches at once — green plantain, ripe plantain and cassava — mashed with garlic and pork crackling.
The complete directory
Find your next
favorite food.
410 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Ionian Islands, Greece
Tsigareli
Τσιγαρέλι
Greens (usually wild chard) braised in generous olive oil with tomato and paprika, Corfu's signature side for salted fish.
Ionian Islands, Greece
Tsigaridia
Τσιγαρίδια
Cabbage rolls of the Ionian islands filled with rice and herbs, simmered in avgolemono egg-lemon sauce rather than tomato.
Kenya
Tsisaka
A leafy Kenyan relish associated with western cooking, simmered with aromatics and served with ugali.
Tuvalu
Tulolo
Tulolo is beaten pulaka or breadfruit covered with thick coconut cream, a rich Tuvaluan preparation associated with outer-island tables.
Spain
Tumbet
Majorcan layered potato, aubergine and red-pepper bake.
Tunisia
Tunisian Chakchouka
Chakchouka
A Tunisian vegetarian ragout of chickpeas, tomatoes, peppers, garlic and onions, sometimes served with a poached egg, similar to ratatouille but spicier with harissa.
Guangdong, China
Turnip Cake
萝卜糕
Grated daikon bound with rice flour, studded with dried shrimp and cured sausage, steamed into a block and then pan-fried in slices.
Eswatini
Umbidvo Wetintsanga
Pumpkin leaves simmered with tomato, onion and crushed groundnuts until tender and nutty.
Okinawa, Japan
Umibudo
海ぶどう
Umibudo ("sea grapes"), the seaweed whose beads pop with brine, is a named Okinawan speciality eaten as itself.
Gujarat, India
Undhiyu
ઉંધિયું
A Gujarati mixed vegetable casserole cooked with winter vegetables, fenugreek dumplings, and spices. It is a winter specialty.
Utica, United States
Utica Greens
A Utica, New York dish of escarole sautéed with garlic, prosciutto, breadcrumbs, and hot peppers, baked with cheese.
England, United Kingdom
Vale of Evesham Asparagus
Vale of Evesham Asparagus is a protected collective food or drink identity with a defined regional specification.
Georgia
Vegetable and Walnut Pâtés
Ფხალი
Blanched spinach, beetroot leaf, cabbage or nettle chopped fine and bound with ground walnut, garlic, vinegar and herbs, shaped into balls. Beet pkhali is one familiar vegetable form among the wider family of walnut-and-herb preparations.
Guadeloupe
Vegetable Gratin
Gratin de Légumes
Vegetable gratins; a traditional Guadeloupean side dish; local vegetables like breadfruit, chouchou, or yam baked with a cheese or egg topping; the gratin that is a Guadeloupean accompaniment.
Central Solomon Islands (Guadalcanal / Malaita / Makira), Solomon Islands
Venda-venda
Venda-venda is a Solomon Islands leafy vegetable preparation, cooked with coconut and aromatics until soft and served alongside fish or roots.
United States
Vidalia Onions
Vidalia Onion
A trademarked sweet onion grown in the defined Vidalia production area of southeast Georgia, where local soil and climate produce its unusually mild flavor.
Saint Vincent and the Grenadines
Vincentian Arrowroot
Arrowroot
Arrowroot grown and processed in Saint Vincent, a historic Caribbean center for the crop; the fine starch is used in biscuits, porridge, drinks, and traditional remedies.
Saint Vincent and the Grenadines
Vincentian Ground Provisions
Provisions
Ground tuber foods of Saint Vincent; includes yam, sweet potato, dasheen (taro), tannia, cassava, and eddoe; nutritionally dense and central to historical subsistence cooking; served with stewed meats, fish, or saltfish; the provisions of Saint Vincent; the carbohydrate base of island cuisine; a Creole staple.
Bulgaria
Vine Leaf Sarmi
Лозови сарми
Young vine leaves rolled around rice, onion and mint, simmered in a shallow pan and served cold with yogurt — the meatless Lenten form.
Japan
Wakame
わかめ
Wakame, the seaweed of miso soup and sunomono, is a named Japanese staple bought as itself.
Australia
Warrigal Greens
New Zealand Spinach
Leafy green vegetable similar to spinach, grows in coastal areas, must be blanched before eating to remove oxalates, fresh green leaves with young tender growth, a native vegetable.
China
Water Spinach
空心菜
A hollow-stemmed leafy green from paddy edges, stir-fried hard with garlic or fermented bean curd so the stems stay squeaky.
Wales, United Kingdom
Welsh Leeks
The national vegetable, thick-stemmed and mild, used in broths, cheese sauces and as a garnish on St David's Day.
Croatia
Wild Asparagus
Šparoge
In Croatia, Wild Asparagus is bitter aromatic wild asparagus gathered in spring.
Zambia
Wild Greens
Tente
Zambian wild greens; foraged leafy vegetables cooked as a relish; one of the many names for wild vegetable relishes in Zambia; cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; served with nshima; the foraged greens of rural Zambia; a traditional food.
Botswana
Wild Okra
Thelele
Wild okra that grows seasonally in Botswana — cooked into a slimy, savoury relish served with pap; a wild vegetable that is also dried for preservation, available year-round once dried.
Botswana
Wild Spinach
Morogo
Botswana's wild spinach side dish — leafy greens sautéed with onions and tomatoes, served with pap or bogobe; morogo can include various types of wild or cultivated greens, the taste varying by region and season.
Mozambique
Xicaba
A Mozambican cassava or leafy preparation cooked with peanut or coconut in local kitchens.
Mozambique
Xiguinha
A dense base of cassava, ground peanut and coconut milk cooked thick, into which greens, dried fish or beans are folded.
Syria
Yabrak
يبرق
Vine leaves rolled tightly around rice and minced lamb, packed with lamb chops and cooked under a weight with lemon and garlic.
Peru
Yacón
A crisp, juicy Andean root eaten fresh for its honeyed flavor and marketed as a traditional crop.
Syria
Yalanji
يالنجي
Vine leaves rolled around rice, tomato, parsley, onion and pomegranate molasses and cooked in olive oil, eaten cold.
Pohnpei State (Capital FSM), Federated States of Micronesia
Yam Kap
Yam kap is a named Pohnpei yam preparation served at prestige meals and large gatherings; cooked yam is pounded or arranged into a substantial savoury dish for sharing.
Suriname
Yardlong bean
Kouseband
Metre-long green beans sold in coiled bundles and cut into short lengths for curry, petjil and roti plates.
Dominican Republic
Yautía
Dominican taro root (yautía), a starchy tuber used in sancocho, mangú, and boiled as a side. A staple of the Dominican highlands and coast, earthy and starchy.