In my continued exploration of international side dishes, I came across a few references to Succotash as a popular dish originating from Africa, and in most cased, Equatorial Guinea. This could explain some of the origins of the dish in the southern U.S. states. I have to admit, I’d never had succotash before, though I also haven’t been to certain parts of the south where dishes like this regularly appear on the menu. That will all change with an upcoming trip to Charleston, South Carolina this Fall, but until then I’ll have to settle for experimenting with this one from the comfort of my home. For the uninformed, succotash is a mix of corn, lima beans, tomato, and onion cooked in butter with some other spices. Probably best for a larger group, but I can see making this again at home for an easy, vegetable heavy side dish. For this particular night’s meal, I served with salmon and roasted carrots.

Recipe I used: https://foreignfork.com/succotash/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make It Again? Yes

Additional Notes: I made this dish a bit more labor intensive than the recipe calls for by using fresh corn on the cob, but this was an incredibly easy side dish