Side Dish

Italy

La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pepper. The garlic, pancetta, and potatoes are fried in olive oil and mixed with the beans. The mixture is covered with water, covered, and simmered until the beans are tender. A mixture of sauerkraut, cumin, and bay leaves is boiled until the liquid has almost evaporated. The flour is cooked in oil until brown, and it's then mixed with the cooked sauerkraut and half of the bean mixture, while the other half is run through a food mill and it's then added to the soup. Once it gets thick enough, la jota is seasoned to taste and it's then served warm as an appetizer or as an accompaniment to meat dishes. It is said that the soup tastes even better once it's reheated.

La jota triestina

In Madagascar, laoka is the name given to a variety of side dishes and accompaniments that are served with rice. Most laokas are served in some type of sauce &ndash; in coastal areas the ingredients are usually prepared with coconut milk, while in the highlands the sauce is based on tomatoes. Here are just some of the ingredients used for laoka: cassava leaves, peanuts, groundnuts, seafood, various local greens, yams, maize, and sweet potatoes. Some laokas are also served with a spicy condiment called sakay, made with chili peppers, ginger, and garlic.

Laoka

Depending on the region, the Filipino term latik can refer to two separate dishes: either coconut curds produced by heating coconut milk to separate the oil, or a thick and sweet coconut syrup made by reducing a combination of coconut cream and sugar. The golden brown curds are usually used as a crunchy topping on creamy desserts, while the syrup can be utilized as a condiment or even as a sweetener in hot or cold beverages.

Latik

This hearty Hungarian vegetable ragout is made with a base of rendered lard or bacon fat, fried Hungarian wax peppers, tomatoes, onions, ground paprika, salt, and sometimes garlic. Lecs&oacute; can be eaten on its own with bread or with a side of rice for lunch, but it can also be served as an accompaniment to meat mains such as pork schnitzel or roasted chicken. Lecs&oacute; itself is much akin to the French ratatouille, and though this versatile dish is prepared in numerous variations, it is said that the very best lecs&oacute; is cooked over an open fire in a bogr&aacute;cs, the traditional Hungarian cast iron cauldron.

Lecsó

Germany

As the name suggests, this German specialty hails from Leipzig, and it is typically based on a mix of vegetables. The dish usually consists of a combination of young vegetables, crayfish tails, morel mushrooms, and bread dumplings which are doused in a creamy, buttery sauce. Typical vegetables used in the preparation of this regional dish include carrots, asparagus, kohlrabi, cauliflower, and peas. Leipziger allerlei is traditionally enjoyed in May and June, either as a main course or a side, and it is often sprinkled with freshly chopped parsley or chervil on top. It is believed that this humble dish originated in the aftermath of the Napoleonic Wars as a protective measure against thieves, beggars, and tax collectors, when the citizens were asked to offer only vegetable-based dishes in order to create a false image of impoverishment.

Leipziger Allerlei

Azerbaijan

Levengi is a traditional stuffing made with walnuts, onions, and dried fruits such as raisins. The stuffing is typically additionally flavored with albukhara and alcha seasonings. It is often used in a variety of fish and poultry dishes, which are then traditionally paired with rice pilafs. Although the stuffing is usually associated with the region of Lenkeran, it is also commonly prepared and consumed in the Shrivan and Sheki-Zagatala regions as well.

Levengi

United States

Maine baked beans is a traditional dish originating from the state of Maine. It is made with a combination of Maine dry beans (usually of the Yellow Eye variety), salt pork, sugar, molasses, mustard, onion, salt, and pepper. The beans are soaked overnight, then parboiled in the morning up to the point when their skins crack when blown upon. The onion is cut and placed on the bottom of the pan, followed by beans and salt pork on top. A combination of other ingredients is then poured over the pork and beans. The whole pot is then placed in the oven and slowly baked, typically for 6 hours or more. It is recommended to serve Maine baked beans with steamed brown bread or hot johnnycakes.

Maine Baked Beans

Vietnam

Mắm t&ocirc;m chua is a traditional side dish or condiment originating from Hue. This local specialty consists of lightly fermented shrimp in reddish sauce. Although the shrimps are fermented, visually they often look fresh. The shrimps are rinsed, their heads are removed, and they are then marinated in rice wine, strained, and mixed with galangal, bamboo, garlic, red chilis, fish sauce, and sticky rice. The combination is placed into a ceramic jar where it ferments for 7 to 10 days. Later on, mắm t&ocirc;m chua is often mixed with honey, and maybe a bit more galangal for extra flavor. These fermented shrimps are traditionally served as an accompaniment to thinly sliced boiled pork, saut&eacute;ed bean sprouts, local figs, or boiled water spinach.

Mắm tôm chua

India

As the name suggests, this version of the popular Indian kadhi is distinguished by the use of fresh mango pulp, which is combined with the choice of yogurt or fresh curd and besan (gram flour) to create the base of the dish. While the base is slowly simmered, it is enriched with a variety of spices such as mustard and coriander seeds, chilis, ginger, and curry leaves. This summer favorite is a Gujarati staple and is often served garnished with fresh coriander and accompanied by rice or roti bread.

Mango kadhi

Maque choux is a Creole dish originating from Louisiana. It is typically prepared with a combination of corn, bell peppers, tomatoes, and onions, and some recipes also call for the addition of celery and garlic. The ingredients are braised until tender, and maque choux is then served as a side dish. Hot sauce or sugar might be added to the pot before serving in order to add more flavor. Although maque choux is typically served as a side dish, it can also be consumed as a main meal when served over rice.

Maque Choux

Slovenia

Maslovnik or m&aacute;suvnjek is a traditional dish originating from the region of Gorenjska. This filling dish is prepared with white, buckwheat, or corn flour which is cooked into hot cream, both the sweet and the sour versions. Maslovnik can be eaten as it is, spread on slices of rye bread, or as an accompaniment to žganci or soured milk. Interestingly, this is one of the oldest dishes in the region.

Maslovnik

This creamy potato and bean pur&eacute;e is typically paired with sauerkraut, turnip, pork cracklings, roasted meat, ham, or sausages. Although it appears under various names such as krompirjev mož (potato man), medved (bear), or belokranjski mož (Bela krajina man), the most common is matevž, which is probably derived from the male name Matej. Once considered a frugal dish, matevž is nowadays appreciated as a traditional delicacy that is mainly associated with the region of Kočevsko and the wider region of Dol&eacute;njska.

Matevž

Melanzane al funghetto is a traditional vegetable-based dish originating from Italy. The dish is usually made with a combination of eggplants, olive oil, salt, garlic, and parsley. The eggplants are washed, dried, cut into cubes, and gently cooked in olive oil with saut&eacute;ed garlic. The dish should be stirred often and gently. Once done, the garlic is removed, the eggplant cubes are sprinkled with parsley, and then served hot, usually as an accompaniment to meat dishes. The word funghetto in the name of the dish means little mushroom, and it refers to the visual appearance of cooked eggplant cubes.

Melanzane al funghetto

Menestra de verduras is a Spanish dish that cannot be easily classified &ndash; on the other hand, some might say that it's very versatile &ndash; it can be served as a side dish, a soup, or a stew, depending on the method of preparation. The dish itself is quite simple &ndash; filled with fresh, seasonal vegetables such as asparagus, peas, artichokes, green beans, olives, potatoes, white beans, turnip, or onions. Pieces of Serrano ham are often added to the pot for extra flavor. Menestra de verduras is ideally served hot, preferably on colder days in spring or summer.

Menestra de verduras

Mesfouf refers to a dish where the main ingredient is a version of couscous made with finely ground semolina and butter. The dish can then be made in sweet or savory versions, depending on the additional ingredients. This flavorful side dish originates from Algeria and Tunisia, but it is consumed throughout Maghreb, a region in northwest Africa.

Mesfouf

Methi kishmish is a traditional dish originating from Rajasthan. It's usually made with a combination of fenugreek seeds, raisins, amchoor, asafoetida, milk, mango, coriander, chili powder, turmeric, oil, and salt. The seeds are soaked in milk overnight, then mixed with water and simmered until the liquid is absorbed. All of the ingredients are then stir-fried and mixed together in order to finish the dish. Once done, methi kishmish is often garnished with almonds and served as a tasty side dish.

Methi kishmish

Portugal

Milho frito is a traditional specialty made with cooked cornmeal that is cut into small squares and fried in oil. It originated as a frugal dish in the Portuguese region of Madeira, and was initially prepared plain. Today it is usually enriched with thinly sliced cabbage, garlic, and a variety of fresh herbs. Milho frito can be enjoyed as a nutritious snack but is traditionally served as a complement to other meat or seafood dishes.

Milho frito

Moin moin is a Nigerian dish consisting of ground beans or black-eyed peas, onions, oil, and freshly ground peppers such as chili, bell pepper, and Scotch bonnet. The dish is usually served as an accompaniment to jollof rice, fried plantains, and akamu. It can also be consumed on its own as a snack. Moin moin is so popular that it is regularly served at celebrations and similar special occasions.

Moin moin

Morokyu is a traditional dish that's usually served as a condiment accompanying other dishes. Especially favored during the summer, morokyu consists of crisp fresh cucumbers that are sliced and served with savory moromi miso sauce, which is often prepared with a combination of moromi miso (a special type of miso with wheat or barley and fermented rice), honey, garlic, and dried bonito flakes. Decorative slices of cucumbers are especially appreciated.

Morokyu

Morusa or morusa de pallares is a traditional dish originating from Peru. This lima bean pur&eacute;e is made with a combination of lima beans, butter, salt, and pepper. The beans are covered with water in a large pot, then cooked over medium heat for a few minutes until the skin comes off easily. They are drained, the skin is taken off, and the beans are then cooked until fully tender. Later on, the lima beans are blended with the cooking liquid, forced through a sieve, then mixed with butter and seasoned with salt and pepper. Morusa is typically served hot as an accompaniment to meat dishes.