Side Dish

Italy

Ciaudedda is a traditional dish originating from Basilicata. It's similar to the Neapolitan summer staple called ciambotta, but ciaudedda is prepared in springtime. This vegetable stew is made with a combination of artichokes, potatoes, fava beans, pancetta, onions, garlic, olive oil, salt, pepper, white wine, vegetable stock, and fresh herbs such as thyme, parsley, mint, and marjoram. The pancetta, onions, garlic, artichokes, potatoes, and herbs are saut&eacute;ed in olive oil. The heat is turned up high and the wine is added to the pot, followed by vegetable stock and fava beans. The stew is cooked until the ingredients become tender, and it's then served warm or at room temperature as a side or a main dish. Ciaudedda is also popular around Lent if the pancetta is omitted.

Ciaudedda

Cipolle al forno is a traditional dish originating from the Lazio area. The dish is usually made with a combination of white onions, extra-virgin olive oil, white wine vinegar, salt, and black pepper. The unpeeled onions are placed into a baking pan, then baked in an oven for about half an hour. Once done, they are left to cool, peeled, then cut into wedges. Before serving, the baked wedges are simply tossed with the vinegar, oil, salt, and pepper. Cipolle al forno make a nice vegetarian appetizer or an accompaniment to meat and fish dishes.

Cipolle al forno

United States

Belonging to the Brassica oleracea family, collard greens are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. This vegetable has long been appreciated in the traditional cuisine of the American South, and it has been recognized as the official state vegetable of South Carolina on June 2, 2011. Even though collard greens are commonly eaten raw and can easily lend themselves to various cooking methods - steaming, frying, or saut&eacute;ing - the most traditional way to enjoy them in the South is slow-cooked in water or broth along with smoky cured meats such as ham hock, bacon, ham, pork jowl, or smoked turkey wings or legs. Other common ingredients used for flavoring the greens include onions, garlic, red pepper flakes, currants, vinegar, salt, and pepper. The long braising results in tender Southern-style collard greens, without any hint of bitterness in their flavor, and drenched in an intensely-flavored broth known as pot likker. This dish has been attributed to African slaves, and it is one of the specialties that are part of the so-called soul food cuisine. Southern-style collard greens usually accompany various meat specialties, although they can also be eaten on their own, and are often served with cornbread or cornbread muffins, pepper vinegar, and sliced tomatoes. They are also traditionally enjoyed as part of the Southern New Year&rsquo;s Day good-luck dinner, along with other traditional dishes such as black-eyed peas and hoppin&rsquo; John.

Collard Greens

Numerous tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter at the end of a meal - that is couscous, the national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina. Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. Couscous is usually prepared on Fridays for lunch, when whole families get together for the most important meal of the week. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew. Although couscous dishes are often full of vegetables, they are rarely vegetarian. Some classics include couscous with seven vegetables and couscous with raisins and caramelized onions, but there are many more varieties such as spicy with chili peppers, sweet with chickpeas, lamb and raisins, Berber-style with chicken, milk and turnips, or fish couscous with fish, fennel stalks, and wild turnips. There is even a dessert couscous dish served with butter and enhanced with cinnamon and sugar. After couscous is served, it is covered with meat or fish and vegetables, while the broth from the same stew is served on the side, for the ones who want to ladle some on top of the grains. However, don't be mistaken - it is not the main course, as it is served at the end of a long string of courses to totally satiate the consumer, as the popular Arabian hospitality saying goes - "No guest should go home hungry".

Couscous (dish)

Cowboy beans or chuckwagon beans is a traditional dish with unknown origins. However, it is especially popular in the American Southwest and a staple of Texan cuisine. The dish is usually made with a combination of pinto beans (alternatively: red kidney beans, black beans, or white navy beans), ground beef, smoked meat, and a sweet and tangy sauce made with different ingredients such as barbecue sauce, brown sugar, ketchup, garlic, onions, or Worcestershire sauce. Cowboy beans are a staple at parties, barbecues, and potlucks in the region. Interestingly, the dish can be seen in Mel Brooks' famous Western parody Blazing Saddles (1974).

Cowboy Beans

Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approval for traditional Italian regional food products. The origin of the word refers to sauerkraut in German, literally meaning sour cabbage. This simple dish consists only of finely chopped cabbage left to naturally ferment in brine. Pepper and other flavorings can also be added to crauti, and the result is one of the healthiest fermented foods around, extremely rich in probiotics, vitamins, and minerals. To fully enjoy its health benefits, crauti is best eaten raw, but it can also be cooked, as in the typical local recipe for crauti alla Tirolese, a hearty dish consisting of crauti, smoked pancetta, onions, and spices, served with sausages, meats and canederli - local version of bread dumplings filled with speck or cheese, then cooked in meat broth.

Crauti

Despite its name, creamed corn isn't exactly heavy on the cream. It is typically made by mashing the corn kernels into a pulp, collecting the milky residue, and cooking the whole thing in that same residue along with water, sugar, salt, and starch. Many cooks like to enrich the dish with the addition of butter, milk, or cream, and maybe a bit of bacon sometimes, for extra flavor. Most often, creamed corn is bought in its canned version in many American supermarkets.

Creamed Corn

Cremespinat, also known as creamed spinach, is a classic side dish popular in German-speaking countries. It consists of spinach that is cooked and blended with a creamy sauce made from ingredients like butter, milk, flour, onions, and garlic. The spinach is typically seasoned with salt, pepper, and nutmeg to enhance its flavor. This dish has a rich, velvety texture and is often served alongside fried eggs or meats such as schnitzel or roast, making it a comforting and nutritious addition to a meal.

Cremespinat

Brazil

Cuscuz nordestino is a traditional dish from the Northeast region of Brazil. It is prepared with corn flour, salt, manioc starch, and either water or coconut milk. The combination of these ingredients is steamed until fragrant. Once prepared, cuscuz nordestino is cut into slices and served hot. This nutritious, inexpensive, and simple dish was brought to Brazil by Portuguese colonizers, and today it's a staple in the Northeast of Brazil &ndash; in some places, it's even used as a replacement for bread.

Cuscuz nordestino

Croatia

Cvjetača sa sirom i &scaron;unkom is a Croatian side dish that is especially popular in the area of Sisak-Moslavina county. The dish is prepared with cauliflower, ham, butter, breadcrumbs, eggs, and grated cheese. In order to prepare it, the cauliflower should first be boiled, drained, then covered with a combination of fried breadcrumbs, chopped hard-boiled eggs, grated cheese, chopped ham, and butter. The whole concoction is baked in an oven until the top is slightly crispy. The dish can be served as an accompaniment to various meat dishes.

Cvjetača sa šunkom i sirom

India

Dal tadka or tadkewali dal is a traditional legume-based dish originating from the northern parts of India. Although there are variations, the dish is usually prepared with toor dal (split yellow pigeon peas), garlic, ginger, onions, tomatoes, garam masala, chili peppers, ghee, cumin, coriander, turmeric, red chili powder, and fenugreek leaves. These ingredients are cooked and mixed with tadka (tempering), consisting of spices such as asafoetida, chili peppers, and garlic that are cooked in ghee. Once prepared, dal tadka is usually garnished with coriander leaves and served hot with jeera rice and roti on the side.

Dal tadka

Darasa refers to banana tamales, a well-known Belizean snack especially popular among local Garifuna population. The ingredients include peeled and grated green bananas, orange juice, lime juice, coconut milk, salt, pepper, and banana leaves for wrapping. The ingredients are combined into a homogeneous mixture which is then placed in banana leaves. Once folded, the small packets are steamed or boiled in water until the mixture becomes firm. Before serving, it is recommended to let darasa cool for a few minutes. This tasty snack can also be served as an accompaniment to fish or meat.

Darasa

Dassima-bokkeum is a traditional South Korean dish of stir-fried kelp. The dish is usually made with a combination of kelp, garlic, onions, soy sauce, oil, and sugar. The kelp is cooked in vegetable stock and cut into squares before it's stir-fried in vegetable oil over medium-high heat. Once the kelp starts to look elastic and shiny, the onions and garlic are added to the pan and stir-fried for a few minutes. Soy sauce and sugar are added to the pan in order to finish the dish, which is typically served as a side dish with rice.

Dassima-bokkeum

Đĩa rau sống is a Vietnamese side dish that consists of a variety of fresh vegetables. The most common options include lettuce, herbs such as Thai basil (h&uacute;ng quế) or cilantro (rau m&ugrave;i, rau răm), cucumbers, bean sprouts, and occasionally chili peppers. Each plate will usually include a lime wedge. Fresh herbs are customarily served in Vietnam as a side dish. They can accompany numerous Vietnamese classics, including phở and other traditional dishes such as b&uacute;n chả or chả gi&ograve; (deep-fried rolls).

Đĩa rau sống

Germany

Originally from Saarland, dibbelabbes is a combination of grated potatoes, leeks, and diced smoked or cured meat such as bacon or pork belly. This traditional German hash is typically seasoned with marjoram, nutmeg, parsley, salt and pepper, and then cooked in a large pot. The dish got its name from the Saarland local dialect&rsquo;s words Dibbe, meaning a stewpot, and Labbes, which refers to a big piece of something. Traditionally accompanied by home-cooked apple pur&eacute;e, the dish is served while still hot, usually with a glass of beer or wine on the side. There's a variation on dibbelabbes called schales, consisting of the same ingredients, but made in a different way - it's baked in the oven.

Dibbelabbes

Djenkoume are traditional Togolese tomato cornmeal fritters that are typically served as an accompaniment to other dishes. They are made with crushed garlic, grated ginger, minced onions, red palm oil, chopped tomatoes, tomato paste, chicken broth, and cornmeal. The ingredients are combined and cooked until the concoction develops a thick consistency. Djenkoume fritters are served while hot, and it is recommended to pair them with grilled meat.

Djenkoume

Dubu jorim is a traditional South Korean dish consisting of braised tofu. The dish is usually made with a combination of firm tofu, soy sauce, honey, garlic, onions, hot peppers, gochugaru, anchovy stock (anchovies, kelp, and water), and toasted sesame seeds. The tofu is simmered over low heat in a mixture of water, anchovy stock, soy sauce, honey, and garlic. The onions, hot peppers, and gochugaru are added to the pan, stirred, and simmered until the vegetables are tender. Dubu jorim is garnished with toasted sesame seeds and it's served hot or at room temperature, making it perfect for picnics and lunchboxes. It can be served as a hearty main dish or a side dish.

Dubu jorim

Dumboy is the national dish of Liberia. In order to prepare it, fresh cassava is peeled and boiled, while the fibers from the center are removed. The cooked roots are placed in a big mortar and beaten with a heavy pestle, then shaped into balls. The pounding requires expertise and skill, so if dumboy is prepared by a novice, it will probably be quite lumpy and inedible. Before serving, meat stock or hot pepper soup is poured over the dumboy, along with some vegetables, because the sticky dough will adhere to anything dry if it's not consumed immediately after it's been prepared. Dumboy is especially prized by the Mano, Gio, and Bassa people of Liberia.

Dumboy

Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until it firms up, and is then rolled into a ball. Eba is served with almost all Nigerian soups. It can be dipped into the soups, but it's also often served with stews and various meat dishes.

Ekuru is a traditional African dish hailing from Nigeria. This Yoruba specialty is made with a combination of beans, onions, palm oil, Maggi seasoning, smoked fish, and pepper. The beans are soaked and peeled, then blended with water. The combination is boiled in water or steamed until it solidifes, and it's then served with a sauce consisting of grated peppers, onions, tomatoes, smoked fish, and Maggi seasoning. It's recommended to let the steamed bean mixture chill before serving. The dish is also known as white moi moi.