Side Dish

Although it is technically a fruit, breadfruit is commonly consumed as a starchy side dish accompanying callaloo or ackee and saltfish. In Jamaica, people tend to roast a whole breadfruit on top of the stove over high heat, or in the oven. When the breadfruit is roasted, it can then be used as a side dish or additionally fried in a skillet until it is golden brown on all sides.

Jamaican Roasted Breadfruit

Kafteji is a traditional dish made with fried vegetables. Typical veggies used in the dish include eggplants, bell peppers, potatoes, tomatoes, zucchinis, and pumpkins. The vegetables are fried, chopped, then combined with (often fried) eggs and seasonings. The dish is often sprinkled with parsley or coriander, and it's then served as a side to poultry or fish, although it can be eaten as it is. Kafteji is also a popular Tunisian street food, often served in a baguette.

Kafteji

Australia

Kaima bona gatoi is a savory vegetable dish from Papua New Guinea. It is usually served as an accompaniment to barbecued meat and fish. The dish is prepared by grilling eggplants, zucchini, hot peppers, and onions. Before grilling, the vegetables should be marinated in a combination of vinegar, olive oil, herbs, and garlic.

Kaima bona gatoi

K&aring;lrotstappe is a traditional dish originating from Norway. It's usually made with a combination of rutabagas, potatoes, cream, nutmeg, salt, white pepper, and water. The rutabagas are peeled, sliced, and boiled in salted water. They're drained and mashed with warm potatoes. The dish is seasoned with salt, white pepper, and often nutmeg. Cream and a bit of water or broth is added to the mixture, and k&aring;lrotstappe is garnished with parsley before serving. K&aring;lrotstappe is traditionally served alongside pinnekjott, a dish of cured lamb ribs.

Kålrotstappe

Whether it is prepared with red or green sauerkraut, this creamy and flavorful delicacy is one of the most common side dishes in traditional Polish cuisine. Finely chopped sauerkraut is slowly stewed alongside various spices such as bay leaves and peppercorns until it thoroughly softens. Often seasoned with sugar or honey and elevated with fried onions and crispy bacon, kapusta is usually served as an accompaniment to various meat courses.

Kapusta zasmażana

Kartofle gotowane, or boiled potatoes, is a versatile Polish staple dish consisting of salted boiled potatoes, tossed with chopped dill and parsley, then served whole or cut into larger pieces. The potatoes are first boiled in salted water until tender, drained well, and then cooked in a hot, dry pot to eliminate any water absorbed in them. Commonly served as a side dish to meat or fish dishes, kartofle gotowane can also be eaten on their own, accompanied by fresh vegetables such as tomatoes, radishes, and cucumbers. The dish can also be served with gravy or topped with caramelized onions.

Kartofle gotowane

Fried pork rinds are a popular Thai snack that is prepared with cured or dried pork skin. Some fat is usually left on the skin, and the curing process helps the rind attain its typical puffed and crispy texture. Khaep mu is enjoyed as a snack when it is usually accompanied by chili-based nam phrik sauces. It can also be served as a side dish, and when crumbled, it is often added to various dishes as an ingredient or a garnish. This filling snack is traditionally associated with northern Thailand, and it is commonly sold by street vendors.

Khaep mu

Traditional Angolan dish kizaca, sometimes spelled quizaca or kisaca, is one of the most popular vegetarian dishes in the country. It is made with boiled cassava leaves mixed with ground peanuts. Cassava and peanuts are stewed until the dish develops a thick consistency, while the peanuts form a silky, nutty sauce. Although it is nowadays regarded as the national dish of the country, kizaka has an interesting historical background. For centuries, Angola was a Portuguese colony, and kizaka, like most Angolan dishes, is a combination of European influences and authentic African ingredients. More interestingly, the main ingredient, cassava, was brought to Angola from Brazil, another former Portuguese colony, where it is regarded as an indigenous ingredient. In Angola, the most popular variety is kizaka com peixe, a dish made with fish, onions, and tomatoes, while rice is traditionally served on the side. The dish is popular everywhere in Angola, and it is usually served as a side dish alongside meat or fish dishes. Frequently, green cassava leaves can be substituted with spinach.

Kizaca

Kızartma is a Turkish dish consisting of fried vegetables. Although the combination of potatoes and chili peppers is the most popular, you can also use vegetables such as eggplants and zucchinis. The vegetables are fried in oil until they become tender, and they are then served with a thick sauce made from tomatoes, garlic, parsley, and olive oil. In Turkey, kızartma is often made at home and for picnics because it's easy to make the dish in advance. It also makes for a great accompaniment to meat dishes.

Kızartma

Kongjaban is a traditional side dish (banchan) originating from South Korea. This type of namul is made with black soybeans as key ingredients. The black soybeans are first washed, soaked, and boiled in a combination of soy sauce and sugar until soft and slightly crunchy, but not mushy. Maple syrup or honey are often added for additional sweetness. Once cooked, the soybeans are served chilled or at room temperature, usually with other side dishes or with steamed rice. Kongjaban is also often a part of home-packed school lunch boxes for children. If desired, the dish can be modified by adding roasted sesame seeds for extra flavor.

Kongjaban

Seasoned soybean sprouts are a classic side dish in traditional Korean cuisine. The sprouts are rinsed and shortly cooked, but should remain firm and crispy. They are then mixed with various ingredients which typically include soy sauce, scallions, sesame oil, sesame seeds, and red chili flakes. Kongnamul muchim can be served with many Korean dishes and is often used as a topping on bibimbap.

Kongnamul muchim

Corn cheese is a traditional drinking snack (anju) and side dish originating from South Korea. The dish is usually made with a combination of fresh corn kernels, mozzarella, mayonnaise, butter, sugar, salt, pepper, and scallions. The ingredients are mixed together (except the scallions) and seasoned with salt and pepper. The mixture is poured into a buttered baking dish and it's then baked in the oven until the cheese melts and the dish is bubbling. Corn cheese is served while hot and it's garnished with finely chopped scallions. This simple and satisfying dish is often served with Korean barbecue.

Korean Corn Cheese

Krupuk encompasses a vast group of Asian crackers that are typically made with starch and additional ingredients, which are used as flavorings. These crispy crackers are a staple in Asia, but they are strongly associated with Indonesia, which boasts with the largest number of varieties. In Malaysia, they are known as keropok and in the Philippines as kropek. The most common types consist of seafood, and the most popular version is krupuk udang&mdash;internationally known as prawn crackers. Most krupuk are served as a topping or an accompaniment to various dishes, but they are also enjoyed as a quick, convenient snack. They are available in pre-packed versions and are often sold by street vendors. Due to historical relations, these crackers are also found in the Netherlands where they are known as kroepoek.

Krupuk

Among numerous varieties of Iranian kuku dishes, the eggplant-based kuku bedemjan is one of the classics. Besides eggplants and eggs, it can consist of various other vegetables, fresh herbs, spices, and occasionally chopped walnuts or tangy Iranian barberries. Just like other kuku dishes, bademjan is traditionally shaped like a thick, round pancake or an omelet that is pan-fried on both sides. It can be served warm or chilled and enjoyed as a quick snack, light main course, or a vegetable side dish.

Kuku bademjan

Croatia

Kukuruzni žganci s krumpirom i vrhnjem is a traditional dish originating from the Bjelovar area. The dish is made with a combination of potatoes, corn flour, butter or oil, heavy cream, bacon, and salt. The potatoes are cut into pieces, boiled in salted water, and mixed with butter and corn flour. The mixture is covered with a lid and cooked over low heat until the mass becomes homogenous. The bacon is saut&eacute;ed in butter, mixed with heavy cream and salt, shortly cooked, and then drizzled over the potato and corn flour mixture. The dish is typically served with fried onions or saut&eacute;ed sauerkraut on the side. It can also be served as an accompaniment to meat dishes.

Kukuruzni žganci s krumpirom i vrhnjem

Kupus na tabak is a traditional dish from the Croatian island of Korčula. The main ingredient is finely sliced and chopped local collard greens known as ra&scaron;tika, hence the name that refers to a way of chopping tobacco leaves. Apart from collard greens, the dish includes boiled potatoes, olive oil, and garlic. Kupus na tabak is typically prepared in summer, but in Vela Luka, the dish is traditionally prepared in August, when there is a special event called Večer Kupusa na Tabak.

Kupus na tabak

Although its name translates to black beans, the Japanese kuro-mame is a dish made with black soybeans cooked in sweet syrup. Slowly simmered alongside sugar and soy sauce, the soybeans soften, attain a glossy dark color, and develop an unusual, sweet flavor. Typically served as a side dish during New Year&rsquo;s festivities, this simple dish symbolizes hard work and good health for the following year.

Kuro-mame

Kuzhambu is a traditional dish gravy that consists of a variety of dals (urad dal, toor dal), tamarind, and (optionally) vegetables. The dish is typically served as an accompaniment to rice. In Tamil cuisine, there are hundreds of kuzhambu varieties, and they all include a base of dals, tamarind, and spices such as chili and curry leaves. When using vegetables, tomatoes, shallots, plantains, and okra are among the most common choices.

Kuzhambu

Kvashena kapusta z horokhom is a traditional dish originating from Ukraine. It&rsquo;s usually made with a combination of sauerkraut, bacon, onions, flour, peas, mushrooms, garlic, sour cream, salt, and black pepper. The sauerkraut is boiled for half an hour and drained. The bacon pieces are browned in a skillet and mixed with the onions. The mixture is sprinkled with flour and sauerkraut liquid, and the mixture is stirred until the sauce is thick. The sauerkraut, peas, mushrooms, and garlic are added to the pot, and the dish is simmered until thick. It&rsquo;s taken off the heat and mixed with sour cream and seasonings, and kvashena kapusta z horokhom is then served immediately. The dish is typically served as an accompaniment to meat dishes, especially pork.

Kvashena kapusta z horokhom

Kwacoco is a Cameroonian dish made with mashed cocoyam that is then wrapped in banana leaves and steamed. The dish is traditionally prepared and consumed by the Kwe people, who pair it with mbongo soup. In cases where cocoyam is combined with red oil, spinach, and smoked fish, the dish is known as kwacoco bible.