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favorite food.

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 soaked sago pearls cooked with sugar, cardamom, saffron, and sometimes milk or evaporated milk; it is distinct from South African milk sago pudding.

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

Green chillies, coriander, garlic and tomato pounded in a stone mortar into a raw, fiery relish that goes on and into everything.

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.

Saint Barthélemy

Saint Barts Barley Sugar

Sucre d'Orge

Traditional candy made from white sugar and pomme raquette (dragon fruit/pitaya) which gives them a distinctive red color; historically given to well-behaved children after Mass on Sunday; a distinctive Saint Barts tradition with deep cultural roots.

Saint Barthélemy

Saint Barts Chaudeau

Chaudeau

Frothy lime-based eggnog made with milk, eggs, sugar, vanilla, cinnamon, nutmeg, and lime zest; served hot at religious ceremonies such as first communions, baptisms, and weddings; a traditional French Caribbean celebratory drink.

Saint Barthélemy

Saint Barts Cornmeal Fungi

Fangui

Cornmeal dish similar to polenta or fungi, a staple food in Saint Barthélemy; cooked slowly with water and salt until thick and smooth; served on holidays with blaff (fish court-bouillon) or goat colombo; the local name 'fangui' is distinct to St. Barts.

Saint Barthélemy

Saint Barts Cotriade

Cotriade

Traditional Breton fish soup adapted in Saint Barthélemy; made with various local Caribbean fish, potatoes, onions, garlic, and local thyme; prepared by the authentic Breton community in Toiny; reflects French regional nostalgia among descendants of Breton settlers. Saint Barthélemy's cotriade is a rare local fish soup built from the island's catch.

Saint Barthélemy

Saint Barts Fressure

Fressure

Traditional offal dish using goat liver and lungs, served with vegetables and small dumplings called dombrés; part of traditional goat preparation where nothing is wasted; a rustic Creole dish reflecting the island's frugal rural heritage. Fressure is a rare Saint Barthélemy offal stew prepared for local tables.

Saint Barthélemy

Saint Barts Guava Sorbet

Sorbet de Goyave

Traditional sorbet made from locally-grown guavas in a sugar syrup base; almost identical sorbet is also prepared from mangoes; a refreshing tropical dessert that highlights the island's fresh fruit.

Saint Barthélemy

Saint Barts Lionfish Ceviche

Ceviche de Poisson-Lion

Invasive lionfish prepared as ceviche with citrus, herbs, and local spices; part of conservation efforts to encourage consumption of this invasive species; a contemporary St. Barts dish that combines environmental action with gourmet cuisine.

Saint Barthélemy

Saint Barts Pâté en Pot

Pâté en Pot

Traditional stew dish specific to Saint Barthélemy; details vary by family recipe but typically a rich, slow-cooked Creole stew; a rare specialty mentioned in local culinary sources as distinctive to the island. Pâté en pot is a rare Saint Barthélemy pot stew with a dense, savoury texture.

France

Saint Felicien

Saint Felicien is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

Saint Helena

Saint Helena Black Pudding

A traditional Saint Helena sausage made from pig or calf intestines stuffed with cooked rice, blood, onion, bacon, parsley, mixed spice, thyme, and habanero chilli, then boiled and sliced.

Packaged food

Saint Helena Coffee

World-famous, rare single-origin Arabica coffee from Saint Helena; the Green Tipped Bourbon variety was introduced from Yemen in 1733. Grown on the island's volcanic slopes, it has a delicate floral aroma, citrus and berry notes, bright acidity, and a smooth, silky body.

Ingredient

Saint Helena Crayfish

Brown spiny lobster caught in the clear Atlantic waters around Saint Helena, locally called crayfish; a commercially important and popular food source, subject to fishing regulations and closed seasons.

Saint Helena

Saint Helena Fish Cakes

Fresh tuna or other local fish shredded and mixed with mashed potato, onion, bacon, chilli, parsley, thyme, and egg, formed into patties and shallow-fried until golden; a spicy everyday staple that 'must have bite'.

Saint Helena

Saint Helena Ginger Beer

Traditional home-made ginger beer fermented with fresh root ginger, lemons, sugar, cream of tartar, dried yeast, water, and raisins; lightly sparkling and mildly alcoholic, it is a refreshing sweet, smooth ginger drink on Saint Helena.

Ingredient

Saint Helena Honey

Pure, organic honey produced by disease-free bees on Saint Helena; the island's isolation protects the bees from Varroa mite and other diseases, and no pesticides are used. Used in baking, desserts, and as a spread.

Saint Lucia

Saint Lucian Bakes

Bakes

Fried bread, also referred to as floats; rounds of dough that are normally deep fried, with a texture somewhere between a bread roll and a doughnut; the element of a Saint Lucia breakfast; sometimes served with the national dish; often split open with a filling like a sandwich; the bakes of Saint Lucia; a breakfast staple.

Saint Lucia

Saint Lucian Black Pudding

Black Pudding

Sausage made with pig's blood, rice, and spices; also known as boudin; an acquired taste but those who love it really love it; made with herbs, spices, sometimes rice, and pig's blood; served like a sausage; a traditional Saint Lucian dish; the black pudding of Saint Lucia; a Creole street food; a bold, savoury snack.

Saint Lucia

Saint Lucian Callaloo Soup

Callaloo Soup

Traditional Saint Lucian soup made from callaloo greens (dasheen leaves), coconut milk, onions, garlic, and local spices; a popular local dish; often includes crab or other seafood; a Creole classic; the callaloo soup of Saint Lucia; a velvety, green, comforting soup; a staple of Creole cooking.