Side Dish

Greece

A summer staple in Ikarian households, soufiko is a simple Greek vegetable dish that combines a variety of fresh and seasonal vegetables with local herbs which are then cooked in a generous amount of high-quality local olive oil. It typically consists of potatoes, eggplants, zucchinis, tomatoes, peppers, onions, and garlic, which are chopped, layered, and flavored with fresh or dried aromatic herbs such as oregano and sage. The dish is often enhanced with red wine and it may include a few hot peppers for added spiciness. Healthy, vibrant, and fragrant, this specialty is usually topped with oregano and an extra drizzle of olive oil just before serving, and it's often accompanied by a glass of yogurt or local kathoura cheese on the side. When eaten as a main course, soufiko is commonly enjoyed as a light dinner, although it usually accompanies various meat specialties. This Ikarian dish may be compared to another Greek roasted vegetable dish called bri&aacute;m.

Soufiko

United States

Southern-style green beans is a traditional dish originating from the southern parts of the country. The dish is characterized by its slow (4 or more hours) cooking and a salty, smoky flavor. The dish is usually made with a combination of green beans, onions, bacon, garlic, salt, pepper, and sugar. The bacon is fried in a pot until crisp, and then removed. The onions and garlic are saut&eacute;ed in the same pot until soft and mixed with green beans, water, salt, and sugar. A few slices of bacon are added to the pot and the dish is simmered until the green beans are very tender. The bacon is discarded and the dish is cooked until the liquid is slightly reduced. It's then seasoned with salt and pepper and served, often with crumbled bacon on top. Southern-style green beans make for a great accompaniment to fried chicken, beef, smoked sausages, barbecued ribs, or fried catfish.

Southern-Style Green Beans

Italy

Spinaci alla Romana is a traditional dish hailing from Rome. It's usually made with a combination of spinach, butter, olive oil, garlic, raisins, pine nuts, salt, and black pepper. The spinach is cooked in boiling salted water, then drained. The moisture should be squeezed out by hand. The raisins are soaked in warm water, then drained and added to garlic, pine nuts, and spinach saut&eacute;ed in a mixture of olive oil and butter. The dish is gently fried for a few minutes, then seasoned with salt and black pepper before serving.

Spinaci alla Romana

Spoonbread is a dish that is popular throughout the American South, usually consisting of ground cornmeal, milk, butter, and eggs. The whole thing is flavored with salt and sugar, then baked in an oven like a pudding. It is often served as a side dish, sometimes accompanied by gravy or various sauces. The name spoonbread is derived from the fact that the dish is typically scooped from the baking vessel by using a big spoon. It can additionally be enriched with cheese and vegetables in order to have more flavor. Regarding spoonbread's origins, Sarah Routledge links it to Native Americans in her 1847 cookbook called The Carolina Housewife, Jeff Smith says that Virginia spoonbread was a staple during the Revolutionary War in his 1987 book The Frugal Gourmet Cooks American, while some claim that it can be traced to an Indian porridge known as suppone or suppawn. Regardless of the origins, spoonbread is nowadays celebrated annually in Berea, Kentucky at the Spoonbread Festival that has been held every September since 1997.

Spoonbread

Steamed cabbage is a flavorful Jamaican side dish that is often consumed for breakfast, paired with black mint tea, fried dumplings, or bread, although it can also be served for dinner, when it is usually accompanied by steamed rice. The cabbage is sliced, seasoned with salt and pepper, and steamed until ready for consumption. Some cooks like to flavor the dish with garlic, hot peppers, and tomatoes.

Steamed Cabbage

Succotash is a flavorful side dish consisting of vegetables such as corn and lima beans, served in a creamy sauce made with milk, cream, or butter. The name of this tasty side is derived from the word msakwitash, meaning broken corn kernels, referring to one of the key ingredients in the dish. Originally, it was a Native American staple, a thick stew so nourishing that it would feed a crowd. Today, there are numerous varieties of the dish: Cherokees add pumpkin, meat, and nuts, the Plymouth variety uses navy beans, potatoes, and turnips, and other modern varieties use tomatoes, squash, and okra. What began as a humble dish is today a New England favorite, and it is especially popular on Thanksgiving Day.

Succotash

Sukjunamul is a traditional side dish (banchan) originating from South Korea. This type of namul is prepared with mung bean sprouts as key ingredients. The mung bean sprouts are rinsed and blanched until slightly soft, then drained and tossed with additional ingredients such as scallions, garlic, sesame oil, salt, pepper, and roasted sesame seeds. Once prepared, the crunchy sukjunamul is traditionally served with other side dishes or with rice. If desired, sukjunamul can also be added to bibimbap dishes.

Sukjunamul

Even though it is popular in many Scandinavian countries, surk&aring;l is traditionally associated with Norway. Characterized by the unusual combination of sweet and sour flavors, this simple dish consists of finely sliced green or red cabbage stewed in vinegar, sugar, and various spices, with the occasional addition of sliced apples and caraway seeds. In many Scandinavian households, it is one of the essential side dishes served during the festive Christmas period.

Surkål

&Scaron;vilpikai is a classic Lithuanian dish consisting of baked rectangular or diamond-shaped dough which is made with a combination of potatoes, flour, eggs, and salt. The potatoes are either boiled and crushed, or peeled and grated before being combined with the other ingredients. Leftover mashed potatoes can be used as an alternative. The doughy mix is then cut into rectangles and baked until its exterior becomes crunchy. &Scaron;vilpikai is traditionally served hot with mushroom sauce, but it can also be served cold as a replacement for bread. It can also be eaten as a snack between meals.

Švilpikai

Australia

Simple, yet filled with nutrients and flavors, sweet potatoes and fried bananas is a delicious Marshallese dish made with only three main ingredients &ndash; boiled sweet potatoes, bananas, ideally unripe, and either butter or coconut oil for frying, although coconut oil is a more authentic option. Bananas and sweet potatoes are fried, combined, and ready to be served, preferably as a side dish accompanying barbecued fish or pork dishes.

Sweet Potatoes & Fried Bananas

The Chamorro version of tamales is made with corn meal and corn flour (masa harina). Each half of the tamales is colored differently &ndash; one side is orange, colored with annatto seeds, and the other half is white. The orange half is traditionally flavored with bacon and chicken stock, while the white half represents starches and has no significant flavorings. Tamales gisu is wrapped in a banana leaf or aluminum foil, then steamed and served warm as a side dish.

Tamales gisu

Although r&ouml;sti is a term that is mainly used in the German-speaking parts of Switzerland, referring to a small potato patty, the Palauans have supposedly adopted both the term and the recipe from the Germans and substituted the potatoes with taro root, which is heavily represented in the Pacific Islands cuisine. The taro root is peeled, grated, then combined with onions, salt, and pepper into a homogenous mixture. It is then fried in oil on each side until golden-brown in color and served while still hot, making for a quick snack or a tasty side dish.

Taro Rösti

Tavče gravče is the national dish of North Macedonia consisting of beans stewed with onions, oil, dried pepper flakes, and seasonings such as salt, parsley, and black pepper. Although it is primarily a vegetarian dish, some recipes call for the addition of smoked pork, bacon, sausages, or suho meso. The dish is baked in an earthenware bowl and usually served in it, keeping the beans warm. Tavče gravče is traditionally enjoyed on Fridays or during fasting (the original vegetarian recipe), but in restaurants, it is often served as a side dish to grilled meats.

Tavče gravče

Indonesia

Tempeh is a versatile vegan product, known to pack as many proteins as meat. This fermented soybean cake has origins from the Indonesian island of Java. Originally a by-product of tofu, which was introduced to Java in the 17th century by Chinese immigrants, tempeh was first discovered by accident, when discarded soybeans from the tofu making process spontaneously started fermenting. Nowadays, it can be purchased in virtually any health grocery store, along with other cruelty-free mock meats. As an ingredient, tempeh is extremely versatile. Prepackaged tempeh comes in a patty or cake form, and it is very easy to prepare. Although it can be eaten plain, it has a slightly nutty flavor, so it is often incorporated into other dishes. Because of its unusual and firm consistency, it is often used as a substitute for meat. The methods of preparing tempeh are numerous: it can be grilled or fried, but also incorporated in stews or curry-like dishes. Due to its great nutritional value, it is often added to salads and sandwiches for an additional boost of protein. Marinating tempeh in brine, olive oil, or various sauces allows it to take up diverse flavors and to adapt to any cuisine.

Tempe

This popular Malaysian condiment is made with salted durian fruit that is left to ferment at room temperature for at least two days. Since it is highly versatile, it can vary in flavor and spiciness, but it is usually characterized by a combination of sweet, tangy, and salty flavors. Tempoyak is rarely eaten on its own, but it is often incorporated into curry-based dishes or served as an accompaniment to vegetables and rice. Like many other fermented Asian condiments, tempoyak is also believed to be an accidental invention which proved to be a great solution for ripe and low-quality durian, as well as an excellent preservation technique. Besides Malaysia, this pungent treat is also found in traditional Indonesian cuisine.

Tempoyak

Morocco

Tfaya is a traditional side dish or condiment that's a specialty of Fez. It's made with caramelized onions, raisins, honey, cinnamon, saffron, and ginger. Once prepared, this sweet topping is used immediately or it's left to cool. Tfaya is most commonly used as a topping for couscous, spooned over the top of the dish. It's also served with grilled meat, in sandwiches, or alongside fruit, nuts, and cheese on a cheeseboard. In Fez, there is also a savory tfaya made with slowly cooked lamb, onions, hard-boiled eggs, and blanched almonds, and this type of tfaya is served only during festive events and celebrations.

Tfaya

Croatia

Tikvice punjene pr&scaron;utom is a traditional dish originating from Istria. It's made with a combination of zucchini, local prosciutto, garlic, parsley, rice, tomato pur&eacute;e, olive oil, and grated parmesan. The zucchini are cut lengthwise and the flesh is scooped out. The prosciutto is cut into tiny strips and mixed with cooked rice, chopped garlic, parsley, olive oil, and zucchini flesh. The mixture is used as a stuffing for the zucchini. The zucchini are arranged in a baking dish, covered with tomato juice, and topped with grated cheese before they're baked in a hot oven. Once done, tikvice punjene pr&scaron;utom are traditionally served as an accompaniment to other foods.

Tikvice punjene pršutom

T&ocirc; or saghbo is a dough-based, ugali-like dish consisting of cooked millet, corn, or sorghum that is stirred vigorously until it is formed into a smooth paste. It is consumed with various stews and sauces which are made from meats or vegetables. The dish is most commonly paired with okra sauce, made by slowly simmering okra in water with seasonings such as salt and pepper. T&ocirc; is never eaten on its own, and it will always be accompanied either by soups, stews, or sauces.

Haiti

Tomtom is a Haitian dish that is made with mashed breadfruit as the main ingredient. Sometimes, it is combined with okra or sweet potatoes. It is traditionally made in a large, deep mortar with a long pestle. Some believe that the name of the dish comes from the sound that the large pestle produces when it is stamped in the mortar. When tomtom is mashed, it is then gathered, shaped into a ball, and served as an accompaniment to kalalou gonbo.

Tomtom

Tororo is a unique Japanese side dish that can also be used as an ingredient when added to other dishes. It consists of grated yam and is rich in vitamins and minerals. Traditionally, tororo is combined with wasabi, dashi, or spring onions. It is often added to noodle dishes in order to improve the flavor of the dish. Tororo is always served cold, and many people like to pour it over rice or salads, but it can also be consumed on its own, since it is very healthy. Its sticky, slimy texture is very appreciated in Japan because it is quite hydrating and acts as a refreshment, especially during the hot summer days.