Find your next
favorite food.

Surakarta (Solo), Indonesia

Sate kere

A Solo street snack of grilled offal and tofu skewers in a thin peanut sauce.

East Java, Indonesia

Sate Ponorogo

A Ponorogo specialty of chicken satay marinated in soy and spices, grilled and served with a thin sauce.

Seychelles

Satini

Generic Seychellois chutney made from various fruits and vegetables — green papaya, mango, tomato, or eggplant; cooked with vinegar, sugar, and spices; served as a condiment alongside curries and grilled fish; the Creole adaptation of Indian chutney traditions.

Seychelles

Satini Reken

Satinin Rekin

Boiled skinned shark, finely mashed and cooked with squeezed bilimbi juice and lime, mixed with sautéed onion, pepper, salt, and turmeric; a distinctive sour taste from the bilimbi; a unique Seychellois dish typically served with rice, lentils, and shredded green papaya.

Isan (Northeastern Thailand), Thailand

Sato

สาโท

Traditional Thai rice wine from Isan, made from glutinous rice fermented with a herbal yeast starter.

Georgia

Satsebeli

Საწებელი

Satsebeli is a pourable Georgian tomato-and-pepper sauce sharpened with herbs, garlic and spices, served with grilled meats and bread.

Kyushu, Japan

Satsuma-age

薩摩揚げ

Fried fishcake (surimi) from Kagoshima, often mixed with vegetables or octopus, used in oden.

Jamaica

Saturday Beef Soup

Saturday soup

A traditional Jamaican Saturday soup of beef, yam, coco, carrots, dumplings and spinners in a rich, seasoned broth, a weekend family staple of Taíno origin.

Togo

Sauce Adémè

A slimy sauce made from leafy greens (corète/spinach); a traditional Beninese sauce; the leaves give it a mucilaginous texture similar to okra; served with pâte.

Togo

Sauce Adémè

Adémè Déssi

A silky, mucilaginous Togolese stew made from adémè leaves (jute mallow/corète potagère) cooked with palm oil, onion, tomato, and smoked fish or meat; smooth and slightly sticky, served with akoumé.

Belgium

Sauce Andalouse

A Belgian creamy sauce with tomatoes, peppers, and mayonnaise, a frites and daily classic

Togo

Sauce Arachide

Miyan Geda

A rich, creamy Togolese peanut sauce simmered with chicken, beef, or fish, tomatoes, onion, and palm oil; one of the most common sauces and a key partner to akoumé and fufu.

Chad

Sauce aux Feuilles de Haricots

Feuilles de Haricots

Chadian sauce of bean leaves; tan bi moujoh in local language; prepared with peanut paste; one of the ten most essential Chadian sauces; leafy greens cooked into a rich, earthy sauce; served with boule or kissar; a plant-based staple of southern Chad.

Burkina Faso

Sauce Bengedo

A cowpea-leaf sauce from Burkina Faso, cooked down with aromatics and eaten with tô.

Burkina Faso

Sauce Boulvaka

A jute leaf (Corchorus tridens) sauce with tomatoes, onions, and soumbala; the jute leaves give it a mucilaginous texture; a traditional Burkinabè leaf sauce.

Chad

Sauce Charmout

Chadian sauce made with charmout (dried meat); the rehydrated meat gives the sauce an intense, concentrated flavor; cooked with onions, tomatoes, and spices; a traditional way to preserve meat for the dry season; served with boule or kissar; a Sahelian specialty shared with Sudan.

Guadeloupe

Sauce Chien

A Creole condiment served with accras and grilled fish; a sauce made with onions, garlic, parsley, chives, thyme, lime juice, and oil; the sauce chien that is the essential Guadeloupean condiment.

Côte d'Ivoire

Sauce Claire

A thin, clear, chilli-hot broth of tomato, onion, aubergine and smoked or fresh fish, ladled over rice or attiéké.

Mali

Sauce d'Arachide

A Malian peanut sauce served over tô or rice; listed in Wikipedia's Malian cuisine; meat simmered in a rich peanut sauce with tomatoes, onions, and spices; similar to tigadeguena but may vary in preparation; a foundational sauce of Malian cuisine; the peanut is the defining ingredient; a hearty, nutty, and satisfying dish.

Côte d'Ivoire

Sauce Feuille

Cassava or potato leaves pounded fine and simmered for hours with palm oil, smoked fish and sometimes peanut paste into a dark green sauce.

Togo

Sauce Feuille

Gboma Déssi

A hearty Togolese leaf stew made with gboma (a local leafy green), spinach, beef, smoked fish, crab, dried shrimp, and palm oil; often called the national dish and served with akoumé or fufu.

Haute-Guinée (Kankan / Malinké), Guinea

Sauce Gbanbouda

Lamb and okra in a peanut butter base with smoked fish, served with tô; a classic Mandingo dish from Upper Guinea; rich and hearty.

South (Cotonou / Porto-Novo / Fon-Yoruba), Togo

Sauce Gboman

A tomato-based sauce with local spinach and leafy greens; a southern Benin specialty; served with wô or akassa; a nutritious everyday sauce.

Côte d'Ivoire

Sauce Gombo

Fresh okra grated to a slippery green sauce with smoked fish, pepper and sometimes soumbara, eaten by drawing threads of it up with a ball of foutou.

Mali

Sauce Gombo

A sticky, viscous okra sauce served over tô or rice; the okra is pounded to release its mucilage, creating the characteristic slippery texture; a beloved Malian sauce also called 'sauce noire' (black sauce); one of the most common sauces in Malian cuisine; eaten with meat or fish; the texture is the tell of a good version.

Chad

Sauce Gombo

Chadian okra sauce; fresh or dried okra finely chopped and cooked with beef, onions, garlic, and kanwa (natron); the okra releases its mucilage to create a viscous, clinging sauce; prized for its texture; served with boule or kissar; one of the ten most essential Chadian sauces.

Benin

Sauce Goussi

A sauce made from ground pumpkin seeds (egusi); thick and nutty; served with akassa, piron, or wassa-wassa; a beloved Beninese sauce; rich in protein.

Côte d'Ivoire

Sauce Graine

Palm nuts boiled and pounded, the pulp strained and cooked down with fish, crab or beef until the bright red oil rises to the top.

Burkina Faso

Sauce Kirikiri

A Burkinabè leaf sauce prepared from cassia tora greens with onion, seasoning and sometimes meat or fish.

Chad

Sauce Longue

Chadian sauce made with grilled meat, smoked or fresh fish; extremely viscous, requiring years of practice to eat cleanly; a source of national pride; President Tombalbaye once served it to French guests who ended up covered in sauce; served with boule; a dish that tests your eating skill.

Mali

Sauce Noire

A Malian 'black sauce' made with gumbo (okra); listed in Wikipedia's Malian cuisine; the dark color comes from the pounded okra and sometimes dried leaves; a viscous, earthy sauce served over tô or rice; related to sauce gombo but with a darker color; a traditional sauce that reflects the resourcefulness of Malian cooking.

Burkina Faso

Sauce Oseille

A sorrel or hibiscus leaf sauce with meat, dried fish, soumbala, and peanut powder; the leaves give it a tangy, slightly sour flavour; a traditional Burkinabè sauce served with tô.

Burkina Faso

Sauce Vouaga

A seasonal Burkinabè sauce made from kapok calyx and aromatics, served with tô.

Jura, Switzerland

Saucisse d’Ajoie

Protected Jura smoked pork sausage with a characteristic cumin note, distinct from generic smoked sausage.

Lyon, France

Saucisson Brioche

Saucisson brioche bakes a Lyon sausage inside a tender, golden brioche loaf.

New Caledonia

Saucisson de Cerf

Saucisson de cerf is cured venison seasoned and packed into a sausage, then air-dried until firm enough to slice thinly.