Side Dish

Italy

Carciofi ritti is a traditional dish originating from Tuscany. The dish is usually made with a combination of artichokes, lemon, olive oil, pancetta, garlic, shallot or onions, celery leaves, white wine or vegetable stock, and parsley sprigs. The artichokes are cleaned, trimmed, and rubbed with lemon. The pancetta, garlic, shallots, celery leaves, and artichoke stems are saut&eacute;ed in olive oil until the fat has melted off the pancetta. The artichokes are arranged with the cut side up in a large frying pan so that they remain upright. The pancetta mixture is spooned in the center of each artichoke and white wine is poured into the pan so that it reaches the artichokes halfway up. The dish is simmered for about half an hour or until the artichokes become soft. They can be eaten on their own, garnished with parsley, or served as an accompaniment to roast meat dishes.

Carciofi ritti

Potato stuffing is a traditional side dish originating from the Caribbean and it's especially popular in the Virgin Islands. The stuffing is usually made with a combination of white sweet potatoes, onions, bell peppers, olive oil, bay leaves, raisins, brown sugar, tomato paste, butter, milk, and black pepper. There is no fixed recipe and every household tweaks the ingredients a bit, but the stuffing always contains potatoes, raisins, onions, sugar, and tomato paste. Once everything has been saut&eacute;ed and mashed together, the potato stuffing is usually served as a side dish at Thanksgiving or Christmas.

Caribbean Potato Stuffing

Carote al Marsala is a traditional dish originating from Italy. It&rsquo;s made with a combination of carrots, Marsala, butter, salt, pepper, sugar, and parsley. The carrots are cut into chunks or strips, mixed with melted butter, and seasoned with pepper, salt, and sugar. They&rsquo;re then cooked in a saucepan with Marsala until the liquid is reduced and the carrots are shiny. The carrots are garnished with parsley and served hot as a side dish, especially with any kind of lamb.

Carote al Marsala

France

Carottes paysannes is a traditional vegetable dish originating from Provence. The dish is made with a combination of carrots, garlic, parsley, olive oil, sugar, salt, and pepper. The carrots are cut into slices, sprinkled with salt, and cooked in olive oil for about ten minutes. A mixture of chopped garlic, water, sugar, salt, and pepper is added to the pan and the dish is simmered until the carrots are tender and the liquid evaporates. Once cooked, the carrots are tossed with the parsley and served warm. The dish can be enjoyed as it is or it can be served as an accompaniment to roast meat.

Carottes paysannes

Brazil

Caruru is a Brazilian dish consisting of okra, dried shrimps, onions, and toasted nuts cooked in dend&ecirc; palm oil. In the Bahia region, caruru is traditionally consumed as a condiment alongside acaraj&eacute;, a type of street food consisting of fried black-eyed peas. Although the dish has African origins, it is considered to be a Brazilian dish which was exported out of Africa by the slaves who worked on sugar plantations in Brazil. Caruru is a staple of Afro-Brazilian religious ceremonies, where it's known under the name amal&aacute;, and it is a favorite of Xango, the Yoruba African god of fire. It is also the main meal that is served during the September festivities honoring Cosme and Damien, the twin saints of Bahian Afro-Catholic culture. The dish is traditionally served to guests as a sign of celebrating family ties and friendship.

Caruru

Cavolfiore soffocato is a simple Italian dish originating from Sardinia. The dish is usually made with a combination of cauliflower florets, olive oil, sea salt, and green olives. The florets are cooked in olive oil over medium heat in a wide pan. A bit of water is added to the pan, and the cauliflower is simmered until fully tender. The dish is mixed with the olives and cooked a few minutes more. Before serving, the dish is seasoned with salt to taste. Cavolfiore soffocato is typically served as an accompaniment to chicken and pork dishes, but it can also be enjoyed on its own with a few slices of bread and cheese.

Cavolfiore soffocato

Cavolo alla vicentina is a traditional dish originating from Vicenza. The dish is usually made with a combination of green cabbage, apples, pancetta, onions, garlic, olive oil, butter, salt, and pepper. The onions, garlic, and pancetta are saut&eacute;ed in butter and oil, and then mixed with the cabbage and apple. The mixture is seasoned with salt and pepper, covered, and simmered until the cabbage is tender. The dish is occasionally stirred, and once done, it's served piping hot as an accompaniment to sausages or pork dishes.

Cavolo alla vicentina

Ceci al rosmarino is a traditional dish hailing from the Lazio area, although nowadays it's prepared throughout the country. The dish is usually made with a combination of chickpeas, onions, rosemary, olive oil, and seasonings such as salt and black pepper. The chickpeas are cooked in boiling salted water over low heat until tender. The onions are thinly sliced and saut&eacute;ed with the rosemary needles in olive oil. When the onions become almost translucent, the drained chickpeas are added to the mix. The dish is seasoned with salt and pepper, stirred well, and served while still hot, either on its own or as an accompaniment to other foods.

Ceci al rosmarino

C&eacute;leri paysanne is a traditional dish originating from Provence. The dish is usually made with a combination of crisp celery, salt pork, garlic, onions, carrots, white wine, bay leaves, olive oil, salt, and pepper. The celery is washed, cut into pieces, boiled, and seasoned with salt and pepper. The salt pork, garlic, onions, and carrots are cooked in olive oil until tender. The other ingredients are then added to the pot and the mixture is simmered until the liquid thickens. The bay leaves and garlic are removed, and the dish is then served sprinkled with lemon juice, if desired. This fresh and light dish is usually served as an accompaniment to pork, chicken, or lamb dishes.

Céleri paysanne

Chakalaka is a spicy South African vegetable stew consisting of tomatoes, beans, and onions as its key ingredients, although some cooks might add various other ingredients such as carrots, bell peppers, chilis, and ginger. Originally, chakalaka was invented in Johannesburg, where it became a staple dish. Today, it is a key component of most South African barbecues, where it is served as a side dish accompanying meat. Some people like to serve it as a cold salad, when combined with other greens. This stew is traditionally served with breads such as mealie pap, or with amasi, a type of thick sour milk. Regardless of the endless debate about its classification &ndash; whether it's a dish or a condiment &ndash; chakalaka remains a simple, flavorful, and extremely versatile meal.

Chakalaka

Stir-fried beansprouts is a traditional side dish that's popular throughout China and in Chinese restaurants across the world. It's usually made with a combination of beansprouts, garlic, scallions, salt, and vegetable oil. Crisp and firm beansprouts are washed and stir-fried with garlic in vegetable oil. Once the beansprouts are coated with the oil, the scallions and salt are added to the wok, and the dish is shortly stir-fried until everything is heated through. Stir-fried beansprouts are served while still hot, often as an accompaniment to meat dishes. There are many variations on the dish, so it's not unusual to see ginger, soy sauce, or hot peppers in the wok as well.

Chao dou ya

Boiled and mashed shark meat, lime juice, bilimbi fruit, and fried onions are combined with a variety of spices (including turmeric) to create a local delicacy known as chatini requin or satini rekin. The shark chutney is usually served cold, garnished with chives, and accompanied by shredded green papaya, rice, and lentils. It is typically used as a side to various dishes or even as a filling for samosas. Rather salty and with a typical fishy flavor, this Seychellois chutney can often be bought from Creole takeaways.

Chatini requin

Chatini seychellois is a variety of Seychellois chutney that combines ginger, garlic, and chilis, which are all three essential staple ingredients of traditional Seychelles cuisine. The unique blend of these three ingredient - each with a distinctive flavor and fragrance - results in an authentic and quite piquant mixture that is typically used as a condiment or as a side dish. This spicy chutney is a typical accompaniment to a variety of fish and meat dishes.

Chatini Seychellois

India

Cheera thoran is a traditional side dish originating from Kerala. It's usually made with a combination of spinach, onions, garlic, cumin, hot peppers, mustard seeds, grated coconut, red chili powder, turmeric, coconut oil, and curry leaves. The ingredients are chopped or ground, then stir-fried in oil over medium heat. The mixture is simmered with water for a few minutes, and it's then served while still hot, ideally with chapati flatbread on the side. If desired, cheera thoran can also be served with steamed rice for a full meal.

Cheera thoran

Chibwabwa is a typical Zambian dish cooked throughout the country. It consists of tomatoes, onions, pumpkin leaves, and (optionally) groundnuts. The ingredients are boiled in water until the combination becomes thick in texture. In Zambia, chibwabwa is typically prepared during traditional ceremonies. When properly prepared, this creamy side dish is always served as an accompaniment to nshima, a dough-like porridge made with maize flour.

Chibwabwa

Chichoumeille is a traditional dish originating from Languedoc. The dish is made with a combination of eggplants, onions, tomatoes, olive oil, bell peppers, salt, and black pepper. The eggplants are diced, sprinkled with salt, drained, and then browned in olive oil. Once the eggplants are soft, the onions are added with a bit of olive oil, the mixture is seasoned with salt and pepper, and it's cooked without breaking the eggplants. Tomatoes and peppers are added near the end of cooking and simmered until just cooked. Chichoumeille can be served hot or cold, and it's typically served as an accompaniment to roast or saut&eacute;ed chicken.

Chichoumeille

Typically associated with Ecuador and the Peruvian region of Piura, chifles are thinly sliced, fried green plantains. They can be sliced crosswise or lengthwise, and while homemade varieties are usually sold as a convenient and portable street food item, they also come in form of factory-produced snacks that are available in supermarkets. Chifles are typically sided with charqui - shredded dried and salted meat - or other snacks. Similar versions of fried plantains are found in many Latin American countries such as Guatemala, Cuba, and Puerto Rico.

Chifle

Chipa guasu is a variety of chipa, a cake based on corn grains with the addition of onions, water, eggs, cinnamon, milk, and cheese. Its name stems from two words - chipa, referring to a variety of corn-based cakes, and guasu, which means big in Guarani, so one can say that chipa guasu is the largest of all chipas. It is a favorite side dish in Paraguay during the corn harvest, when cooks brown them in hornos, traditional mud adobe-built outdoor ovens. The dish was invented during the Paraguayan War in the mid-1850s, when food was scarce, and people needed food that was affordable, simple, and highly caloric, providing nourishment during the day. One can often find chipa guasu at asados, which is the Paraguayan version of classic American barbecues. Although it is hard to rival homemade chipa guasu, it can be found in many restaurants in Asunci&oacute;n, the capital of Paraguay.

Chipa guasu

Choux de bruxelles aux marrons is a traditional dish based on brussels sprouts and chestnuts. The dish is usually made with a combination of brussels sprouts, chestnuts, bacon, butter, chicken stock, salt, and black pepper. The chestnuts are blanched in boiling water, peeled, and cooked in chicken stock. The brussels sprouts are cooked in boiling water, while the bacon is cut into strips and fried in butter with the sprouts and chestnuts. The mixture is seasoned with salt and pepper and simmered for a few minutes before the dish is served warm. Choux de bruxelles aux marrons is especially popular in autumn and it's often served as an accompaniment to roasted meat dishes.

Choux de bruxelles aux marrons

Australia

Chukuchuk is a unique Marshallese dish consisting of rice balls that are rolled in freshly grated coconut which is abundant on the islands. These simple balls are quite popular due to the contrast between the slightly sweet coconut and neutral steamed rice. Chukuchuk is typically served as a side dish accompanying various fish and poultry dishes.