Side Dish

Plakali is a traditional and Ivorian dish characterized by its starchy and sticky texture. It is made by steaming and pounding cassava roots. The dish might often taste sour due to the fermentation of cassava roots before cooking. Plakali is usually consumed as an accompaniment to groundnut or palm nut soup.

Plakali

Pl&aacute;tanos en tentacion is a Panamanian dish that can be translated as plantains in temptation. It consists of ripe plantains that are mixed with a combination of water, butter, rum, sugar, and vanilla, and the concoction is then baked until dark golden in color. Before serving, pl&aacute;tanos en tentacion are sprinkled with powdered sugar and cinnamon. These plantains are traditionally served not as a dessert, but as a side dish, usually accompanying roasted meat and white rice.

Plátanos en tentacion

Slovenia

Pohorski žganci or olbič is a traditional dish originating from the Pohorje region. The dish is usually made with a combination of potatoes, corn flour, salt, and ocvirki (a type of pork crackling). The potatoes are peeled, sliced, and cooked in boiling salted water with the corn flour. The ingredients are then coarsely mashed into a type of peasant porridge and topped with the ocvirki. Pohorski žganci are typically served as an accompaniment to meat or vegetable sauces. The dish can also be enjoyed on its own as a hearty meal &ndash; all that's needed is to pour local cow's milk or coffee with milk over the žganci. It's recommended to serve the dish in an earthenware bowl.

Pohorski žganci

France

Poivrons a la tomate is a traditional dish originating from Languedoc. It's usually made with a combination of bell peppers (red, yellow, or both), onions, garlic, tomatoes, basil, bay leaves, olive oil, salt, and black pepper. The peppers are roasted in the oven, skinned, and the core and seeds are removed. It's then cut into strips and set aside. The onions are saut&eacute;ed in olive oil until almost caramelized, and then mixed with the garlic and bay leaves. The peppers are placed into the pan with the tomatoes and the rest of the ingredients, and the dish is seasoned and simmered until everything is tender. Before serving, poivrons a la tomate is sprinkled with chopped basil. The dish can be served hot as an accompaniment to grilled fish or roasted lamb, and if it's served cold, it goes well with cold chicken or sliced jambon.

Poivrons a la tomate

Pol sambola is a traditional side dish made with fresh coconut, red onions, red chilis, chili powder, and lime. Optional ingredients include garlic, cured tuna (Maldive fish), and chopped tomatoes. The dish is prepared by crushing all the ingredients in a mortar, and it is usually flavored with freshly squeezed lime juice. Pol sambola is popular in Sri Lanka, where it can be found anywhere from humble homes in rural areas to high-end restaurants in Colombo. It is typically served as a side to string hoppers, steamed rice, or curry.

Pol sambola

Pomidori tkhilit is a traditional vegetable dish originating from Georgia. It's made with a combination of ripe tomatoes, onions, hazelnuts, garlic, coriander, parsley, olive oil, and chili peppers. The tomatoes are cooked in a large pan, their skins are discarded, and they're sliced into quarters. The onions and tomatoes are cooked in olive oil, then mixed with a paste consisting of hazelnuts, garlic, coriander, chili peppers, and parsley. The dish is cooked for a bit more so that the flavors come through, and it is then served hot. Pomidori tkhilit makes for a great accompaniment to grilled meat or fish.

Pomidori tkhilit

Porri in umido is a traditional dish originating from the southern parts of the country. It's made with a combination of leeks, black olives, olive oil, garlic, tomatoes, salt, pepper, and lemon juice. The leeks are chopped, blanched, and drained, then added to the pan with saut&eacute;ed garlic, tomatoes, and olives. The dish is seasoned with salt and pepper, and it's then simmered over low heat. Before serving, the lemon juice is stirred in for an extra kick of freshness. Braised leeks with tomatoes and olives can be served as a standalone dish or as an accompaniment to meat dishes.

Porri in umido

This vegetable mash typically combines potatoes with turnip leaves, but some variations may employ kale, cabbage, chicory, dandelion, string beans, squash, and even barley and other vegetables. Occasionally, the mash is topped with grated cheese or a combination of garlic and onions that have been fried in lard. Po&scaron;toklja is a traditional dish, mainly found in Soča valley and Kobarid. It can be enjoyed as a main course, preferably served with bread on the side, but it also makes for a great accompaniment to meat-based main courses. The name of the dish stems from the verb &scaron;tokati, meaning to mash.

Poštóklja

Prebranac is a Serbian dish consisting of beans baked with onions and Hungarian powdered paprika, along with oil and water. The final result shouldn't be soupy, but slightly dry, with onion-coated beans developing a creamy texture. Originally, prebranac was made by farmers during the cold winter days. Today, the dish is traditionally served as an accompaniment to main dishes, although it can also be consumed on its own, preferably paired with a slice of crusty bread on the side.

Prebranac

Croatia

This Croatian comfort food dish consists of chopped cabbage combined with onions, garlic, sugar, tomato pur&eacute;e, and selected flavorings such as parsley, chives, salt, pepper, and cumin. The dish is sometimes additionally thickened with cornstarch, according to personal preferences. Although it can be consumed on its own or paired with mashed potatoes, prisiljeno zelje is often served as an accompaniment to meat dishes such as meatballs, meatloaf, or roasts.

Prisiljeno zelje

Punchnep is a traditional vegetable-based dish originating from Wales. The dish consists of root vegetables that are cooked, then mashed together and mixed with butter or cream. The most popular combination includes potatoes and baby white turnips, but carrots, peas, and parsnips are also often used, either separately or together with the potatoes. Before serving, the mash is often pricked with the handle of a wooden spoon, and each hole is then filled with cream before the punchnep is served hot.

Punchnep

Peru

Purtumute is a Peruvian dish that is especially popular in the Amazonas region. It is prepared by stewing together various types of beans and corn. Once the beans and corn become tender, they are additionally flavored with lots of chopped cilantro and raw onions.

Purtumute

China

Qiang lianhuabai is a traditional dish originating from Sichuan. The dish is usually made with a combination of cabbage, dried chili peppers, soy sauce, Chinkiang black vinegar, Sichuan pepper, salt, sugar, and oil. In order to prepare the dish, the cabbage is torn and stir-fried with hot peppers and Sichuan pepper, and then seasoned with sweet-and-sour flavorings before serving. The Chinese prefer to use lianhuabai, the large, flat, and loosely-leaved white cabbage, but it can be replaced with regular cabbage. This dish is beloved because it's quick and easy to make along with being inexpensive.

Qiang lian hua bai

Qing jiao yu mi is a traditional dish originating from Sichuan. This simple dish is usually made with a combination of sweet corn kernels, green peppers, salt, and oil. The kernels are stripped from the cobs, the pepper is cut into chunks that are roughly the same size as corn kernels, and both are then fried in oil in a wok over high heat until piping hot and sizzling. During the stir-frying process, the dish is seasoned with plenty of salt. Qing jiao yu mi is an everyday dish that can be found in home kitchens and low-key restaurants in the region.

Qing jiao yu mi

Italy

Radicchio e fagioli is a traditional stew originating from Veneto. The dish is usually made with a combination of radicchio leaves, beans, pork belly, olive oil, salt, and pepper. The pork belly and beans are cooked in water over low heat until the beans are soft. The ingredients are seasoned with salt and the pork belly is removed and chopped. The radicchio is mixe with the beans, the beans are crushed with a fork, and the pork belly is added back to the pan. The dish is stirred well, drizzled with olive oil, and it's then served hot or cold. Radicchio e fagioli makes a great accompaniment to casseroles, roasts, and grilled polenta.

Radicchio e fagioli

Raita is a popular Indian side dish or a condiment made by combining thick yogurt with different fruits, vegetables, and spices, so it can be either sweet or savory and spicy. The color of raita also depends on the ingredients used, but most commonly it is either white, green, or yellow. The name of the dish comes from two Sanskrit words: rajika, meaning black mustard, and tiktaka, meaning spicy. Raita's origins can be traced back to the 19th century. Some of the most common types of raita today are pineapple raita, aloo raita (made with potatoes), cucumber raita, and mixed vegetable raita. Raita is often served with main dishes such as biryani, pilaf, and kebab, when it is consumed both as a cooling agent and its spicy, contradictory counterpart.

Raita

Rajas con crema is a hearty Mexican dish consisting of strips of Poblano chiles in heavy cream with onions and butter. The dish is so popular in Mexico that there are even rajas con crema-flavored snacks such as potato chips. The dish can be consumed on its own when paired with a tortilla, but it is more commonly served as a side dish to various meat dishes.

Rajas con crema

This colorful Proven&ccedil;al vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old Occitan word ratatolha, and the French word touiller, both meaning to toss, or to stir up, referring to the cooking process in which the ingredients are first simmered separately&mdash;seasoned with salt, pepper, and olive oil&mdash;and then tossed together and stirred into a vibrant vegetable medley. Though it wasn't until the 1930s that ratatouille was popularized, by the 1980s, the dish had become the star of any dinner party. Ratatouille can be enjoyed on its own, served either hot or cold, along with toasted garlic bread, or it can be dished out as a side to roasted or grilled meat mains, especially lamb and chicken.

Ratatouille

Rau muống x&agrave;o tỏi is a traditional dish that's suitable for vegetarians. It's made with a combination of morning glory (water spinach), garlic, fish sauce, salt, sugar, and oyster sauce. The water spinach is blanched, then stir-fried with garlic, salt, and sugar, while the fish sauce is added near the end of cooking. This vegetable dish is served hot, usually as a part of a three-course meal, the first is a stir-fry, the second course is a boiled or steamed dish, and the third course is a soup. Rau muống x&agrave;o tỏi also makes for a great accompaniment to white rice.

Rau muống xào tỏi

Australia

Consisting of potatoes, ground beef, onions, pimento (cherry) peppers, olives, raisins, milk, butter, and seasonings, riyenu is a delicious Chamorro side dish that is traditionally served at festivities, celebrations, and holidays. It is often used as a stuffing that accompanies roast pork, turkey, or ham. Sometimes, riyenu is enriched by the addition of toasted bread pieces. If there are any leftovers, they can be refrigerated and reheated the next day.