Side dishes are sometimes the best part of dinner. Who amongst us hasn’t decided that they’d prefer to chow down on the potato salad or roasted Brussels sprouts over the main course? Shall we celebrate the often overlooked compliments to the overhyped entrée? Yes! Check out these sides at Taste of Edmonton. Read More
Taste of Edmonton runs until July 27 in Sir Winston Churchill Square
Taste of Edmonton runs until July 27 in Sir Winston Churchill Square
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Side dishes are sometimes the best part of dinner. Who amongst us hasn’t decided that they’d prefer to chow down on the potato salad or roasted Brussels sprouts over the main course? Shall we celebrate the often overlooked compliments to the overhyped entrée? Yes! Check out these sides at Taste of Edmonton.
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Fried Ripe Plantains, El Afrik Lounge, (Booth 22, 3 Tickets)
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This is as simple as it gets. Plantain fried to a light brown in oil, savoury and chewy, with a lightly sweet aftertaste. You can find it on El Afrik’s restaurant menu along with rice as a complement to beef and chicken, or you can just chow down on four or five of them as an appetizer. Me, I could eat these all day.
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Honey Chili Potato, Khazana, (Booth 09, 3 tickets)
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In an alternate universe there are sports fans chowing down on a plate of Honey Chili Potatoes instead of Hot Wings while watching the NFL. Sweet and savory, with hints of ginger and garlic, these fried sticks of potato stick to your stomach in the way that all good comfort food does, and they’re quite addictive. Very tasty, especially with the sprinkling of sesame seeds and green onions on top.
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Vegetable Fritter, Satay Madura (Booth 21, 2 tickets)
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The afternoon was filled with fried vegetables, but as my last name indicates, fried foods are fried (not baked!) into my DNA. The crispy fried vegetable fritter from Satay Madura wasn’t boldly flavoured like some of the other sides I had, but it was light and tasty, with what looked like corn and carrot mixed into the mystery veggie blend. A small dish containing what tasted like sweet and sour sauce added just the right piquancy to the fritter.
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