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For more than a few reasons, side dishes play a crucial role in a Christmas feast – firstly because they complement the main course – adding a variety of flavours and textures to the meal. For a beautifully roasted turkey or ham the sides often carry sentimental value and evoke memories of past gatherings. Besides contributing to the festive atmosphere and tradition, many recipes are passed down through generations, becoming an integral feature of holiday eating. From creamy mashed potatoes to delicious breads, salads, cakes and stews, these details cater to different tastes and/or dietary preferences; ensuring that everyone around the table can find something they love. Side dishes also create a sense of abundance and hospitality during these special occasions and become a mirror into the cultures that create them.
Sorpotel
With its origins in Goa, the sorpotel is a spicy-tangy pork dish that is marinated in a mixture of vinegar and spices like red chilies, coconut vinegar, black pepper and cloves. Known for its rich, flavoursome and somewhat spicy taste, this curry is served during special occasions. What makes the sorpotel a phenomenal side is that it tends to improve and deepen in flavour when allowed to rest for a day or two once prepared.
Tamales
Image Credits: Flickr
The traditional Mesoamerican delicacy of tamales is traditionally made of masa – a dough made by grinding corn into a smooth dough-like consistency. Once spread on to corn husks, the masa is filled with various ingredients like meats, cheese, vegetables or a spicy chili paste. Once enclosed, these parcels are steamed until cooked and eaten as a staple in many Latin American countries like Colombia, Peru, Chile and Argentina.
Yorkshire Pudding
Image Credits: Flickr
Originating from Yorkshire, England, this traditional ‘pancake’-like starts off with a simple batter of eggs, flour and milk and poured into a hot skillet before it bakes in the oven. Served alongside roasted meat, cauliflower cheese and glazed carrots, the Yorkshire pudding is also a crucial part of a traditional Sunday roast. When cooked, the batter rises and forms a crispy, golden-brown shell with a slightly doughy interior. Its puffy and has a hollow centre makes it perfect for holding gravy and is considered to be a savoury accompaniment to a main meal.
Pierogi
Image Credits: Flickr
What are essentially crescent shaped Polish dumplings made from unleavened dough, pierogis are typically filled with a variety of savoury or sweet ingredients. A soft, pliable dough is rolled out and cut into circles, which are then filled with stuffings like mashed potatoes, cheese, sauerkraut, meat or fruit. These pockets are then boiled or fried and served with toppings like sour cream, onions, apple sauce or bacon bits. Depending on the filling used, pierogis are a versatile side dish which can be eaten with savoury things or even for dessert.
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Queso De Bola
Image Credits: Wikipedia
What is popularly known as Edam cheese, this semi-hard, cow’s milk cheese from the Netherlands is known as the queso de bola or ‘ball of cheese’ in the Philippines. With the term originating from Spanish as a reference to its round shape. Encased in a red wax rind, the queso has a mild, slightly salty flavour and a smooth, creamy texture. Served sliced as part of a festive spread during Christmas, or used as an ingredient in various charcuterie boards, fondues and desserts, the cheese is symbolic of wealth and prosperity.
Malva Pudding
The sweet and spongy South African dessert is iconic and beloved for its rich, sticky texture – similar to that of a sticky toffee pudding – and for its caramelized flavour. Made with a base of sugar, butter, eggs, milk and apricot jam, this moist and indulgent pudding cake has a decadent exterior. In traditional feasts, the pudding is served warm and paired with custard or a scoop of ice cream.
Farofa
Image Credits: I Heart Brazil
What appears to be a mound of breadcrumbs, due to its texture, the farofa is a Brazilian delicacy made with toasted cassava flour. Also known as farinha de mandioca, the preparation is served alongside a traditional Brazilian black bean stew known as feijoada. Also eaten as a component of barbecue, the style of making this dish can vary greatly in its ingredients and preparation depending on the region and personal preferences. Once the flour is toasted in a pan with butter, ingredients such as onions, garlic, bacon or sausage are added to enhance its taste and texture until it becomes crunchy.
Buccellato
Image Credits: Flickr
This Italian sweet bread-cake is often credited for its creation by the region of Tuscany. The festive treat is enjoyed during special occasions, like Christmas and Easter and characterized by its round shape. Studded with raisins or dried fruits, this rich bread also contains nuts or spices like to give it a fragrant and flavoruful profile. Notes of citrus and cinnamon are also included in select recipes – while also being stuffed with dried figs, nuts and fruit. Enjoyed alongside coffee or dessert wine, and it's cherished for its festive and comforting qualities during holiday celebrations.
