Side Dish

Croatia

Mudlini is a Croatian dish originating from northern parts of the country &ndash; a famous legend connects the dish with the village of Peteranec. The dish consists of flour, water, salt, and eggs. The dough is rolled and then cut into triangles and cubes. After the dough has been formed, mudlini are cooked in boiling salted water for about 10 minutes. They are then drained and combined with sour cream, and the whole concoction is shortly fried on pork fat. In the past, mudlini were traditionally eaten by men after a hard day of working in the fields. They used mudlini as an accompaniment to various cold cuts, cornbread, and sour milk. Mudlini can also be prepared in a sweet version, when they are served with a combination of walnuts and sugar or poppy seeds and sugar.

Mudlini

Mukimo is a popular Kenyan one-pot dish consisting of potatoes, corn, beans, peas, and greens that are cooked in water with some salt, then mashed into a pur&eacute;e. The name of the dish is derived from the word kima, meaning to mash. It is traditionally served at Kenyan celebrations, especially funerals and weddings, either as it is, or as an accompaniment to chicken or beef stews.

Mukimo

Musaengchae is a traditional side dish (banchan) originating from South Korea. This type of namul is prepared with Korean radish as key ingredient. The radishes are peeled and cut into matchsticks, then seasoned with salt and mixed with a combination of minced garlic, scallions, vinegar, red pepper flakes, and sugar. For the final touch, the combination is sprinkled with roasted sesame seeds, mixed one more time, then served. The dish is usually eaten with other side dishes or with rice. Musaengchae is also often served with bossam (boiled pork that's wrapped in napa cabbage).

Musaengchae

Traditionally served with roast leg of lamb in Ireland and fish and chips in England, mushy peas are prepared by boiling marrowfat peas with soda bicarbonate, resulting in a thick pea soup. It is believed that the dish probably dates back to the 1970s. Mushy peas are typically served warm, but there is also the industrial version of the dish, found in numerous supermarkets across the country.

Mushy Peas

Myeolchi bokkeum is a traditional South Korean stir-fry. The dish is made with a combination of dried anchovies, gochujang hot pepper paste, garlic, sesame seeds, soy sauce, sesame oil, vegetable oil, and sugar. The anchovies are stir-fried in hot vegetable oil until crisp. Gochujang is mixed with soy sauce, garlic, sugar, and water, and the seasoning mixture is gently stirred in the same skillet until bubbling. The anchovies are mixed with the seasoning until well coated, and the dish is finished with the addition of sesame oil and seeds. Myeolchi bokkeum can be served hot or cold as a side dish. Every Korean family has their own recipe, and the dish can often be found in lunchboxes because it's a great source of calcium.

Myeolchi bokkeum

Namul is a widely accepted term used to refer to Korean vegetable side dishes, which can include green leafy vegetables, starchy root varieties, sprouts, green beans, and occasionally even fruit. The ingredients are used in raw, pickled, fried, saut&eacute;ed, blanched, or dry form. They are usually seasoned with soy sauce, sesame oil, sesame seeds, vinegar, garlic, and occasionally the spicy red chili paste known as gochujang. The seasoning in all namul types is not overpowering, and the main characteristic is the fresh taste of the vegetables. Namul belongs to a wider group of banchan dishes - traditional Korean sides served next to main courses. They usually come served on separate plates, creating a refreshing addition to meat-based meals. This highly versatile group of dishes represents a staple in Korean households and traditional Korean restaurants. They are an irreplaceable accompaniment to barbecues and often come as a condiment in the mixed rice dish known as bibimbap.

Namul

Nasu dengaku is a traditional dish that's usually served as an accompaniment. It consists of eggplants that are sliced, scored, brushed with a miso glaze, then grilled. The name of the dish literally means miso-glazed eggplant. The glaze is made with a combination of miso, mirin, sugar, and water, and it caramelizes as the eggplant cooks. Once done, nasu dengaku is served as a side dish, often with steamed white rice. It's recommended to pair the dish with a glass of brown rice genmai tea.

Nasu dengaku

Nasu no miso itame is a traditional dish originating from Japan and it's often used in bento boxes. The dish is made with a combination of eggplants, miso, mirin, sugar, sesame oil, and green peppers. The eggplants are cut into cubes and saut&eacute;ed in sesame oil over low heat. Water is added to the pan and the eggplant is cooked until tender. A mixture of miso, mirin, sugar, and chopped peppers is then added to the mix, and the dish is stirred well before it's served. It's recommended to serve nasu no miso itame with steamed rice on the side for a full meal. The dish is especially popular during hot summer days.

Nasu no miso itame

Ndiwo is a simple Zambian dish that is typically prepared with various leafy green vegetables, onions, and optionally tomatoes. The choice of greens may include anything from cassava leaves, collard greens, pumpkin leaves, pea leaves, bean leaves, or various other types of wild greens. Though the dish may also incorporate different types of meat, it is predominantly considered to be a vegetable-based dish. Ndiwo is almost always served as an accompaniment to nsima (nshima), a thick Zambian cornmeal porridge, and the two are considered to be the most important staples of traditional Zambian cuisine. This versatile and adaptable dish has numerous local names such as dende, ndiyo, and umunani.

Ndiwo

Ndizi kaanga is a popular Tanzanian meal that is typically consumed as a snack or a side dish accompanying larger meals. It consists of fried plantains that are usually unsweetened, but a pinch of sugar can be added to the plantains before frying in order to draw out the sweetness. The plantains are sometimes grilled instead of fried, and the grilled ones are typically seasoned with salt, then served with kachumbari &ndash; a salad made with onions and tomatoes.

Ndizi kaanga

Nevik is a traditional dish originating from Armenia. The dish is usually made with a combination of chickpeas, Swiss chard, tomatoes, olive oil, salt, black pepper, and red chili powder. The chard is saut&eacute;ed in olive oil and mixed with the other ingredients. Nevik is simmered over low heat until all the ingredients are tender. The dish is traditionally prepared and served on Christmas Eve (January 5) with fish and rice on the side.

Nevik

Nnam owondo is a laborious, time-consuming Cameroonian meal that is usually served as a side dish. It's made made by steaming peanut paste, fresh crayfish, dried shrimps, smoked fish, or smoked meat in banana leaves. This dish is a typical representative of Cameroonian dishes that consist of steamed or roasted food in leaf packets. Nnam owondo is sometimes additionally enriched with hot peppers for a spicy kick.

Nnam owondo

Nshima is a staple food in Zambia &ndash; a very thick and smooth swallow made from ground maize. It is quite similar to the Kenyan ugali and the Zimbabwean sadza. Nshima is always consumed with soups, sauces, or stews, known as ndiwo in Zambia. The most common ndiwo dishes in the country are chibwabwa and ifisashi. Smaller pieces of nshima are typically torn by hand, and nshima is then used to scoop up the ndiwo dishes.

Nshima

Oi bokkeum is a traditional side dish originating from South Korea. The dish is usually made with a combination of thinly sliced cucumbers, sesame oil, sesame seeds, garlic, oil, salt, and pepper. The cucumber slices are tossed with salt, drained, and then briefly stir-fried in a skillet over medium heat with the garlic, salt, and black pepper. Once the cucumbers become shiny, the skillet is removed from the heat and the sesame oil and seeds are stirred into the dish. Oi bokkeum is served while still hot and it's often enjoyed with rice.

Oi bokkeum

Israel

Orez shu'it is a traditional side dish originating from Israel. It was invented by the Sephardic Jews of Jerusalem. The dish is made with white beans that have been cooked in tomato paste, and once done, the combination is served over white rice while still hot. Nowadays, it's served as a side dish in most restaurants. Sometimes, it will be enriched with the addition of fried onions or pieces of meat such as lamb, chicken, or beef.

Orez shu'it

Palenta kompirica is a traditional dish originating from the Čavle area. The dish consists of corn flour polenta and potatoes. The potatoes are cut into smaller pieces and cooked in salted boiling water. When most of the water evaporates, the cooked polenta and some wheat flour are added to the pot. After a few minutes, the mixture is mashed from 40 minutes to an hour. As the mixture is mashed, it should get slightly burned in order to achieve the typical aroma and flavor of palenta kompirica. Once done, the dish is usually served with Grobnik cheese and various dishes such as fried sardines, fried eggs, mane&scaron;tra, or gula&scaron;.

Palenta kompirica

Switzerland

Deeply rooted in the canton of Vaud as one of its signature dishes, papet Vaudois is a delicious hotpot of leeks and potatoes which are cooked together for hours until they reach the consistency of a papette, meaning mash. This hearty vegetable side is sometimes flavored with cream, white wine, or vinegar, and it is traditionally served as a bed for the famous smoked pork sausage called saucisson Vaudois.

Papet Vaudois

Even though each Italian region has its own variations of the same dish, the balance of vegetables in this rustic side dish always leans toward bell peppers, or peperoni in Italian &ndash; hence the name. Other ingredients may include eggplants, tomatoes, onions, zucchini, and sometimes even potatoes. Peperonata is the perfect accompaniment to various meats, especially grilled ones, but it can also be great as a bruschetta topping.

Peperonata

France

Piperade is a traditional dish from the region of French (and Spanish) Basque Country, consisting of tomatoes, onions, bell peppers, Espelette pepper, and garlic, while ham, and eggs are sometimes added to the dish to enhance its flavors. The dish can be traced to the early 1800s, when the word piperade referred to ground pepper. Red is the color of Basque, and it is evident in their cuisine, which is heavily dominated by peppers. Every year in October, there is a fair in the town of Espelette, featuring traditional Basque specialties, with piperade being one of the main attractions. Piperade can be served either as a main course or a side dish, and it is so good that the Larousse Gastronomique even mentions it as one of the most important dishes of the region.

Piperade

Italy

Piselli alla Fiorentina is a traditional Tuscan dish hailing from Florence. It's made with fresh spring peas as the main ingredient, along with olive oil, garlic, chopped parsley, ground pepper, and diced pancetta or ham. The combination is cooked in water for a short while, then seasoned and served. Piselli alla Fiorentina are typically served as a side dish accompanying meat or as a main dish that should be served with fresh bread to mop up the leftover juices.