<http://dbpedia.org/resource/Axoa>	<http://xmlns.com/foaf/0.1/name>	"Piperade"@en .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/ingredientName>	"Vealmeat,tomatoes,Onions, redEspelette pepper" .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Tomato> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/France> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Onion> .
<http://dbpedia.org/resource/Axoa>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Axoa_(Maul\u00E9on-Licharre).jpg> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Axoa_(Maul\u00E9on-Licharre).jpg?width=300> .
<http://dbpedia.org/resource/Axoa>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Axoa (pronunciation : atchoa) is a typical Basque dish prepared with mashed veal, onions, tomatoes saut\u00E9 and flavoured with red Espelette pepper.This dish was served on the days of fairs. The recipe is not precisely defined."@en .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Stew> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/region>	<http://dbpedia.org/resource/Basque_Country_(greater_region)> .
<http://dbpedia.org/resource/Axoa>	<http://purl.org/dc/elements/1.1/type>	"main dish" .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Veal> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Spain> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Main_course> .
<http://dbpedia.org/resource/Axoa>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Espelette_pepper> .