Find your next
favorite food.

China

Sachima

萨其马

Strands of fried egg dough bound into a slab with malt sugar syrup and studded with raisins and sesame, cut into soft squares.

Bosnia and Herzegovina

Sack Cheese

Sir iz mijeha

Cheese packed into a whole cured sheep- or goatskin and left to ripen for months until it turns sharp, oily and pungent.

Guyana

Sada Roti

Plain unleavened flatbread cooked on a tawa and clapped between the hands to soften, eaten with chokas at breakfast.

Malawi

Sadza

Isitshwala

White maize meal stirred into boiling water in two stages — a thin porridge first, then more meal beaten in — until it is stiff enough to be rolled into a ball by hand.

Zimbabwe

Sadza reZviyo

Sadza made from finger millet or sorghum instead of maize, coming out reddish-brown, denser and slightly sour.

Madinah, Saudi Arabia

Safawi Dates

تمر صفوي

Safawi Dates are a soft, moist Medina variety ranging from dark brown to black, with very sweet flesh and a profile similar to Ajwa.

Sweden

Saffron Buns

Lussekatter

S-shaped saffron-flavored buns with raisins, traditionally eaten for Saint Lucia Day on December 13th.

England, United Kingdom

Saffron Cake

Saffron Cake is a traditional pastry from United Kingdom.

Lithuania

Saffron Milk Caps

Raudonikės

Orange-latex mushrooms traditionally pickled in brine and eaten with sour cream.

Gotland, Sweden

Saffron Pancake

Gotländsk saffranspannkaka

Gotland specialty baked like cheesecake with rice, cream, almonds, and saffron, served with salmbärssylt.

Seychelles

Saffron Rice

Rice cooked with saffron (turmeric) giving it a golden colour; a staple accompaniment to Seychellois curries; the saffron (turmeric in local usage) adds both colour and a subtle earthy flavour; the base of nearly every Creole meal.

Republic of the Congo

Safou

A purple-black oily fruit roasted or dipped in hot water until the flesh softens into something between avocado and olive, eaten with maize.

Valais, Switzerland

Safran de Mund

Saffron grown on a few terraced plots in a single mountain village, harvested by hand each October and sold almost entirely locally.

Greece

Saganaki

Σαγανάκι

A thick slice of kefalograviera or kefalotyri cheese floured and seared in a dry pan until a crust forms, served sizzling with lemon to cut the salt. Named for the two-handled pan it is cooked in.

Greece

Saganaki Garides

Σαγανάκι γαρίδες

Shrimp saganaki: shrimp simmered in a tomato-feta sauce in a small pan, served bubbling. A taverna and island classic, spicy and savory, served with bread, a seafood meze.

Kotor, Montenegro

Sage Honey

Med od žalfije

Honey from the sage that covers the karst above the Bay of Kotor, pale, thick and distinctly herbal.

Maluku, Indonesia

Sago Flatbread

Sagu Lempeng

Papuan sago flatbread, flat sago sheets cooked over fire, traditional staple of Papua.

Papua New Guinea

Sago Flour

Starch flour extracted from the sago palm pith — the essential carbohydrate of PNG's lowland and river communities, used in pancakes, dumplings, puddings, and nangu.

Sabah, Malaysia

Sago Grub

Sago Grub, called Butod, is the large sago-palm larva eaten fresh or cooked in parts of Sabah.

Saudi Arabia

Sago Halawa

Sago

Gulf sago halawa (saqoo) is a glossy pudding of sago pearls cooked with sugar, cardamom, and saffron; regional recipes may use ghee or milk and are often garnished with nuts.

Papua New Guinea

Sago Pancake

Sago pancake is a thin lowland PNG cake made from sago flour, sometimes with grated coconut, pressed onto a hot pan until flexible and lightly toasted.

South Africa

Sago Pudding

A South African pudding of sago pearls, milk, and sugar, served warm with cinnamon, a comfort and home classic

Papua New Guinea

Sago-Crusted Tuna

Fresh tuna coated in sago flour and pan-fried or grilled — a modern PNG restaurant dish that uses sago as a crust, showcased at Port Moresby hotels like the Hilton.

Rio Grande do Sul, Brazil

Sagu

Sagu de vinho

A dessert from Rio Grande do Sul of small tapioca pearls cooked in red wine and sugar until translucent and pudding-like, served warm or chilled.

Yemen

Sahawiq

Sahawiq is a spicy Yemeni chile-and-herb condiment, traditionally pounded into a paste; it is also known as zhug in Israel.

Trinidad and Tobago

Saheena

Dasheen leaves layered with a split-pea batter, rolled, sliced and deep-fried into flat green-flecked fritters.

Sindh, Pakistan

Sai Bhaji

سائي ڀاڄي

Spinach cooked down with chana dal, tomato, aubergine and dill into a thick green mash, eaten with plain or fried rice.

Laos

Sai Kok

ໄສ້ກອກ

Chunky fermented pork sausage with rice and garlic, left to sour for a day or two before grilling.

Isan (Northeastern Thailand), Thailand

Sai Krok Isan

ไส้กรอกอีสาน

Fermented pork sausage from northeastern Thailand, grilled and served with cabbage, ginger, and chilies.

Chiang Mai, Laos

Sai ua

ໄສ້ອົ່ວ

Sai ua, the Northern Thai herb sausage packed with lemongrass, kaffir lime and curry paste, is Chiang Mai's defining product.

Tarija, Bolivia

Saice

A Tarija dish: fried beef with potatoes, peas, cumin, and a spicy onion-tomato-chili sauce, simmered and served over noodles or rice.

La Paz, Bolivia

Saice Paceño

A La Paz-style minced beef hash with peas, potatoes, and spices, a regional comfort dish.

Central Vietnam, Vietnam

Saigon Cinnamon

Quế Sài Gòn

Saigon cinnamon is Vietnamese cassia valued for its warm aroma and strong flavour, sold as quills or ground spice.

United States

Sailor Sandwich

A New Orleans po'boy variant: fried oysters and roast beef together with gravy and remoulade.

Galicia, Spain

Sailor's Clams

Almejas a la marinera

Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.

Hawaii, United States

Saimin

A Hawaiian noodle soup of wheat-egg noodles in dashi broth with char siu, fish cake, and green onion.