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Avocat aux Crevettes refers to Senegalese appetizer of avocado stuffed or filled with shrimps. Avocat aux Crevettes is made by mixing mashed avocado and cooked chick peas or black eyed peas combined with shrimp, lemon juice, yoghurt and garnishes, like chopped onions, hard boiled eggs, lettuce, etc.
Salads are often eaten after the main course in Senegal.
Avokádó is the Hungarian word for "Avocado" which remains to be rare in Hungary and Hungarian markets. However, like the "Articsóka", the Avokádó is popular enough to have a restaurant in Budapest named after it.
Avota is the Tahitian word for "Avocado
Axoa refers to Basque farmers' dish that originated from the village of Espelette which consists of minced veal with Espelette peppers (Piment d'Espelette), rice, potato, etc. It is one of the specialties of the Basque Region.
Espelette is located in Southwest of France and Piment d' Espelette (AOC) is the beloved chile pepper of the Basque country.