Side Dish

Rodekool met appeltjes is a healthy and flavorful Dutch side dish consisting of red cabbage braised with apples. Typically prepared in winter, the dish is usually flavored with bay leaves, cloves, cinnamon, and sugar. It is believed that rodekool met appeltjes tastes even better if reheated the next day, when the contrasting flavors of sweet apples and tangy cabbage have combined thoroughly. For the best results, it should be paired with boiled potatoes, hachee (a typical Dutch beef stew) and game such as rabbit, venison, elk, and hare.

Rodekool met appeltjes

R&oslash;dk&aring;l is a Danish dish consisting of shredded red cabbage that is shortly simmered with red currant juice, vinegar, sugar, and various spices. Quick and easy to prepare, this dish is often enriched with other ingredients such as plain or duck butter and shredded apples. It is one of the most common Danish dishes consumed throughout the year, but also an indispensable part of traditional Christmas feasts when it is usually served as an accompaniment to roasted meat dishes.

Rødkål

Australia

This authentic Fijian dish is made with taro leaves which are cooked or stewed in coconut milk. The simple rourou is usually served either in a soup or as a side dish accompanying various fish or chicken dishes. It is usually enriched with the addition of nutmeg, ginger, or garlic for extra flavor.

Rourou

Sadza is a traditional swallow originating from Zimbabwe, consisting of cornmeal and water. The name sadza means meal, and, in accordance, it can be served at any time of the day, whether for breakfast, lunch, or dinner. The cornmeal is mixed with cold water until it becomes a smooth paste, and the combination is then cooked in boiling water. Sadza is usually served hot as a side dish accompanying meat or vegetable stews. Interestingly, sadza is one of the first foods given to babies in Zimbabwe.

Sadza

In Central Africa, saka saka is the name of green cassava leaves, as well as the name given to the dish that is made from the leaves. Although there are numerous variations of the dish, saka saka dish typically incorporates fresh cassava leaves that are ground and combined with palm oil, onions, garlic, peppers, okra, or other additions such as dry fish, meat, ground peanuts, peanut butter, or other greens such as spinach or collards. The dish has a thick consistency, and it is usually served with dry or fried fish, meat, rice, fried plantains, or luku (fufu). Saka saka is found in both the Democratic Republic of Congo and Republic of the Congo.

Saka saka

Indonesia

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Sambal bongkot is a type of Indonesian sambal that features bongkot, the Indonesian term for torch ginger (lat. Etlingera elatior) flower buds, as one of its key ingredients. Torch ginger is known for its distinct aroma and slightly spicy, floral flavor, which adds a unique taste to the sambal. Sambal bongkot is particularly popular in Bali and other parts of Indonesia, where torch ginger is commonly found and used in traditional cooking. This sambal can be served as a condiment or side dish to complement main dishes, adding a burst of flavor and spice.
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Sambal bongkot

Sambal Embe is much more than just a condiment; it is a soulful expression of Balinese culinary heritage, a fiery testament to the island's love for bold textures and intricate flavors. Unlike the more globally recognized Sambal Matah, which is raw and refreshing, Sambal Embe is defined by the transformative power of frying. Its name itself, "Embe," refers to "fried shallots" in the Balinese dialect, immediately highlighting the star ingredient that provides this sambal with its signature crunch and savory-sweet intensity. The history of Sambal Embe is deeply rooted in the agricultural rhythms of Bali. Traditionally, shallots and garlic were fried to preserve them in the tropical climate, leading to the creation of a condiment that could last longer than its raw counterparts. Every Balinese household and local warung has its own secret variation, passed down through generations. The preparation is a rhythmic ritual: mountains of shallots are thinly sliced with precision, followed by garlic and bird's eye chilies. The heat of the chilies—known locally as cabai rawit—is intense, but it is balanced by the deep, earthy umami of terasi (fermented shrimp paste). The alchemy happens in the frying pan. Using high-quality coconut oil, the shallots are fried until they reach a perfect golden-brown hue, followed by the garlic. The chilies are then introduced, and finally, the terasi is toasted until it releases its pungent, mouth-watering aroma. The result is a relatively dry sambal with a complex layering of textures: the crispiness of the shallots, the softened bite of the chilies, and the rich, oily coating that carries the spices. A final squeeze of lime juice added at the very end provides a citrusy brightness that cuts through the richness, while a pinch of salt and sometimes a hint of sugar or bouillon harmonizes the profile. In Balinese culture, Sambal Embe is an essential component of the "Nasi Campur Bali" experience, the iconic mixed rice dish. It is frequently paired with Lawar, grilled pork, or freshly caught seafood. Beyond its role as flavor enhancer, the sambal represents the Balinese philosophy of balance and the communal spirit of Megibung—sharing a meal from a large platter. Whether it is served at a temple ceremony, a wedding, or a simple family dinner, Sambal Embe brings people together, its heat warming the body and its fragrance filling the air. For any food lover visiting the Island of the Gods, mastering the appreciation of Sambal Embe is a rite of passage, a journey into the very heart of Balinese flavor. It is a dish that speaks of the land, the tradition, and the passionate fire of the Balinese soul and its people.

Sambal Embe

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Sambal raja Kutai is a traditional sambal originating from the Kutai region in East Kalimantan, Borneo. This particular sambal is known for its complex flavor profile that includes not only the spiciness from chilies but also a combination of aromatic components such as shrimp paste, garlic and lime juice. Traditionally, sambal raja Kutai is prepared using a mortar and pestle, which allows the flavors of the fresh ingredients to fully meld together, creating a deeply flavorful and aromatic condiment. Grinded paste is then added to diced eggplants, long beans and onions, stirred and served while warm. It can accompany a variety of dishes, including grilled meats, fish, and rice, adding a spicy and flavorful kick that enhances the overall taste of the meal.
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Sambal raja Kutai

India

Sanna is a savory and spongy Indian rice cake that is traditionally steamed before consumption. It is especially popular in Goa and Mangalore. These soft and fluffy rice cakes are typically served with pork vindaloo or sarapatel stew. Jaggery is sometimes used for the creation of sweet sannas, which are not as common as the savory ones.

Sanna

Croatia

Satara&scaron; is a vegetable stew made with a combination of tomatoes, peppers, onions, garlic, and parsley. The ingredients are first fried, then seasoned with salt and pepper and gently stewed. It is recommended to use a wide pan while preparing the dish so that the liquid evaporates more quickly, while the vegetables retain the desired shape and texture. Satara&scaron; can be eaten hot or cold. It can be served on its own or as an accompaniment to fried meat and fish dishes. In Croatia, when satara&scaron; was served in the past, the head of the family would sometimes ask for a sunny-side-up egg or two to be placed on top of the dish (making the meal non-vegan with his request). The rest of the family could only get scrambled eggs, while the head of the family would sometimes also ask for an omelet with ham and eggs, but that request was usually reserved for festivities and similar events.

Sataraš

Italy

Scafata is a traditional stew originating from the region of Umbria. The dish is made with a combination of broad beans (fava beans), Swiss chard, tomatoes, white wine, olive oil, chili peppers, pancetta, carrots, onions, celery, and rosemary. The pancetta, carrots, onions, celery, rosemary, and chili peppers that have been soaked in water to soften are chopped and saut&eacute;ed in olive oil in an earthenware dish or a heavy saucepan. The broad beans, white wine, tomato passata, and salt are added to the pan and the stew is simmered for more than an hour. The Swiss chard is added near the end of cooking, and the dish is then ready to be served, usually as an accompaniment to roasted or grilled meat, although it can also be enjoyed on its own.

Scafata

Canada

Scrunchions is an authentic dish from the Canadian province of Newfoundland, consisting of crispy, fried, bite-sized pieces of pork fat and salt pork rinds. The dish is typically served as an accompaniment to fish and brewis &ndash; another Newfoundlander dish made with cod and hard tack (a type of bread) &ndash; but it can also be used as a flavoring for other foods such as potatoes and salt fish.

Scrunchions

Sedano alla molisana is a traditional dish originating from Molise. This simple dish is made with a combination of celery, scallions, olives, breadcrumbs, olive oil, and seasonings. The celery is sliced into pieces and blanched in salted water, then saut&eacute;ed with olives and scallions. The mixture is then placed into a baking dish, sprinkled with breadcrumbs to add more flavor and calories, drizzled with olive oil and baked until the breadcrumbs become browned. This peasant dish is served immediately as an accompaniment to more substantial dishes.

Sedano alla molisana

Ukraine

Shukhy is a traditional Christmas dish originating from western Ukraine, where it's often cooked by Hutsul highlanders. The dish is usually made with a combination of wild mushrooms, beetroot, rapeseed oil, shallots, red wine vinegar, garlic, oregano, salt, and pepper. The beetroot is boiled until tender, drained, cooled, cut into slices, and then into strips. The shallots are saut&eacute;ed in oil over low heat and then mixed with the soaked mushrooms, vinegar, and garlic. The mixture is taken off the heat and seasoned with salt and pepper. The onions and mushrooms are mixed with the beets, cooled, and garnished with oregano before serving. Shukhy is typically served cold as part of a Christmas feast.

Shukhy

Shulbato is a traditional dish made with a combination of cooked bulgur, eggplants, green peppers, and tomatoes. The recipes are not set in stone and each family has its own twist &ndash; some replace eggplants with zucchini, some replace bulgur with rice, and others add beef or chicken to the dish. The garlic and onions are saut&eacute;ed in olive oil until softened, followed by the eggplant cubes, tomatoes, bulgur, green peppers, and spices such as cinnamon, black pepper, and cumin. The combination is covered with hot water and cooked until tender. This side dish is often garnished with chopped almonds and parsley, while yogurt and green olives make for great accompaniments.

Shulbato

Japan

Shutō is a Japanese dish consisting of fermented bonito entrails which are then finely chopped and combined with honey, mirin, and sake. Traditionally, the dish is followed either by a shot of alcohol or a mouthful of rice. The name of the dish means sake thief, referring to the ideal pairing of shutō and sake. Although the dish can be consumed on its own, it is also often paired with noodles.

Shutō

Sigeumchi namul or shigeunchi is a traditional side dish originating from South Korea. This type of namul is prepared with spinach as the key ingredient. The spinach is blanched until slightly crispy and tender. It is then strained and mixed with a combination of garlic, scallions, sesame oil, roasted sesame seeds, and soy sauce. If desired, this tasty side dish can be garnished with red pepper flakes on top before serving. Sigeumchi namul is traditionally served with other side dishes or with steamed rice on the side.

Sigeumchi namul

Singkong goreng is a traditional dish originating from Indonesia. This simple dish is prepared with a combination of cassava, salt, garlic, coriander, oil, and water. The cassava is sliced into long strips and steamed, while the garlic is pounded or ground. The sliced cassava is mixed with water, salt, coriander, and garlic, then marinated for a while before it&rsquo;s fried in oil until golden brown. Indonesian fried cassava is served while still hot and crispy. This snack can be eaten on its own or served as a side dish accompanying larger dishes.

Singkong goreng

This simple, old-fashioned Scottish side dish consists of toasted oatmeal and chopped onions, saut&eacute;ed in suet, lard, drippings, butter, or other fat. Skirlie is often enjoyed at Hogmanay celebrations, either as an accompaniment to various meat dishes or with mashed potatoes, as it gives them a nice, crunchy texture. In the northeast of Scotland, skirlie is most often enjoyed with mince and tatties (minced beef and potato mash), a Scottish favorite.

Skirlie

Slovenia

Sladka repa or sweet turnip is a sweet Slovenian dish made with a combination of turnips, lard, sugar, and flour. The dish is especially popular in the Vipava region. In order to prepare it, the turnips should be cut into small cubes and boiled in water until tender. Sugar is saut&eacute;ed on lard in a pan, and then the flour and cooked turnips are added to the saut&eacute;ed sugar. The combination is seasoned with salt and pepper, and the dish is ready for serving.