Samoa
Fa'alifu Ulu
Faalifu ulu is breadfruit cooked in coconut cream with onion and seasoning until the fruit is tender and coated in a savoury sauce.
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Tuvalu
Fakapapa
Fakapapa is beaten cooked pulaka, pounded until smooth and served as a soft Tuvaluan root preparation alongside coconut or fish.
Tuvalu
Fekei
Tuvaluan fekei is grated pulaka mixed with coconut cream, wrapped in leaves, and steamed into a dense starchy parcel shared across the islands.
Tunisia
Felfel Mahchi
فلفل محشي
Tunisian sweet peppers stuffed with spiced minced lamb, rice and herbs, simmered in a tomato and harissa sauce, a festive everyday dish.
England, United Kingdom
Fenland Celery
Fenland Celery is a protected collective food or drink identity with a defined regional specification.
Provence, France
Fenouil braisé (Braised fennel)
Fenouil braisé is fennel slowly softened with olive oil or stock until tender, sweet, and lightly caramelized.
Atlantic Canada, Canada
Fiddleheads
Fougères
Curled edible shoots of ostrich fern, harvested for few weeks each spring, traditional Acadian and Maritime dish.
Fiji
Fiji Asparagus
Duruka
The unopened flower of a wild cane, peeled from its sheath and cooked in coconut milk — available for only a few weeks a year.
Flanders, Belgium
Flemish Asparagus
Asperges op z'n Vlaams
White asparagus with melted butter, boiled eggs and ham, a Flemish spring ritual.
Hungary
Fozelek
Főzelék
Thick vegetable pottage, a daily staple.
United States
Fried Cabbage
Cabbage sautéed in a hot skillet with onions, bacon, and seasoning until browned and sweet.
Czech Republic
Fried Cauliflower
Smažený květák
Cauliflower florets breaded and fried, served with boiled potatoes and tartar sauce.
Andalusia, Spain
Fried Eggplant with Honey
Berenjenas con miel
Thin strips of eggplant, battered and fried until crisp, drizzled with honey and sprinkled with sesame, a Cordoba tapa.
United States
Fried Green Tomatoes
Sliced unripe tomatoes coated in cornmeal and fried until golden — a Southern classic.
United States
Fried Okra
Okra slices coated in cornmeal and fried until crisp — a Southern side and snack.
Liberia
Fried Plantains
Ripe plantain slices fried until caramelised and served as a Liberian side or snack.
Dominican Republic
Fritos Maduros
Dominican fried ripe plantains, sweet and caramelized, served as a side with rice and beans. A sweet contrast to savory dishes, eaten nationwide.
DR Congo
Fumbwa
A vegetable dish made from the leaves of Gnetum africanum (African spinach); the leaves are rolled into a bundle and cut into thin strips, giving them a filament appearance; usually prepared with spices and peanuts; a specialty of the western provinces of DRC; also known as okok in Cameroon; a nutritious, earthy vegetable dish; served with fufu or chikwangue.
Jordan
Galayet Bandora
قلاية بندورة
Tomatoes fried hard in olive oil with garlic and green chilli until they collapse into a thick sauce, scooped up with bread.
Rajasthan, India
Gatte Ki Sabzi
गट्टे की सब्जी
A Rajasthani curry of gram flour dumplings in a yogurt-based gravy. It is a signature dish of the desert state.
Greece
Gemista
Γεμιστά με κρέας
Greek stuffed tomatoes and peppers with herbed rice (and sometimes meat), baked with potatoes until soft. A summer ladera classic, vegetarian and fragrant, a taverna and home staple.
Geneva, Switzerland
Geneva Spiny Cardoon
Cardon épineux genevois
Protected thorny Geneva cardoon is blanched and cooked for Geneva Christmas tables, especially in gratin-like preparations.
Samoa
Giant Taro
Ta'amu
Ta'amu is giant taro cooked by boiling, roasting, or steaming until dense and starchy, then served as a Samoan staple.
South Korea
Gim gui
김
Gim, roasted and salted laver sheets, is bought as itself in every Korean market and airport and is the single most-exported Korean food.
Angola
Gimboa
A soft-leaved local green, close to spinach, that goes into calulu and is sold in tied bundles at every market.
French Guiana
Giraumonade
Mashed pumpkin (giraumon) with smoked bacon, onions, garlic, herbs, and spices; a side dish accompanying grilled meat or fish; a Creole comfort food of French Guiana.
Guam
Gollai Hågon Suni
Gollai hagon suni is taro leaves simmered in coconut cream until completely tender, producing a rich green side with a gentle earthy sweetness.
Afghanistan
Golpi
گلپی
Cauliflower cooked down with tomato, turmeric and coriander into a soft, gently spiced side dish.
Ethiopia
Gomen Kitfo
ጎመን ክትፎ
Finely chopped collard greens seasoned with spiced butter in a meat-free Ethiopian kitfo-style preparation.
Occitanie, France
Gratin d'artichauts (Artichoke gratin)
Gratin d’artichauts is artichoke hearts baked under a browned layer of cream, breadcrumbs, or cheese.
Lyon, France
Gratin de cardons
Gratin de cardons is tender cardoon stalks baked with béchamel and cheese until bubbling and golden.
Taiwan
Green Bamboo Shoots (Bijiao)
綠竹筍
Green bamboo shoots dug before dawn in summer and served chilled with mayonnaise, sweet and crisp with no bitterness.
Lebanon
Green Beans in Olive Oil
لوبية بزيت
Flat green beans stewed slowly with onion, garlic, tomato and a great deal of olive oil, served at room temperature.
Grenada
Grenadian Callaloo
Callaloo
Dasheen (taro) leaves, the island's favorite greens; the elephant-ear-shaped leaves of the dasheen plant; used in oil down, callaloo soup, and as a side dish; a staple of Grenadian cuisine; rich in vitamins and minerals; the callaloo of the Spice Isle; the green that defines Grenadian cooking.
Grenada
Grenadian Provisions
Provisions
Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.
Denmark
Grønlangkål
Grønlangkål is a vegetable dish from Denmark, rooted in local cooking tradition.