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favorite food.

Trinidad and Tobago

Sorrel

Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.

Guyana

Sorrel Drink

Guyanese sorrel drink steeps hibiscus calyces with ginger, clove and cinnamon, then is strained and sweetened.

Chad

Sorrel Leaf Sauce

Karkandji

Chadian sauce of sorrel leaves (yire); prepared with meat or fish, fresh, dried, or smoked; peanut paste (batkoro in Sara) or sesame flour used for seasoning; a tangy, earthy sauce; one of the ten most essential Chadian sauces; served with kissar or boule.

Lithuania

Sorrel Soup

Lapienė

Creamy soup made from braised sorrel or spinach in a broth enriched with sour cream.

Argentina

Sorrentinos

Large, round Argentine ravioli filled with ham and mozzarella, ricotta, or spinach, served with tuco or cream sauce. Invented in Mar del Plata in the 1930s, a Sunday-lunch icon.

Haiti

Sos Pwa

Black or red beans cooked soft, puréed and passed through a sieve into a thin savoury sauce, ladled over plain white rice.

Haiti

Sos Ti-Malis

Onion, pepper, tomato and sour orange cooked briefly into a sharp loose sauce, poured over griot and fried meats.

Cape Town, South Africa

Sosaties

A Cape Malay kebab of marinated lamb (or chicken) with onions and dried apricots, grilled over coals. A braai and festive staple, sweet-savory and aromatic, a national and Cape Malay classic, a braai icon, a skewered treat.

Seychelles

Sosis Rougay

Sausages cooked in a tomato and onion sauce with garlic, spices, and lentils; a Creole adaptation of the French/Mauritian rougail; a hearty, comforting dish typically served with rice; a popular Seychellois family meal.

Hungary

Soskaleves

Sóskaleves

Sorrel soup, similar to green borscht.

The Gambia

Soso Beans

Black-eyed beans simmered with tomato, onion, chilli, and aromatics into a simple Gambian bean dish served with rice or bread.

Republic of the Congo

Soso ya Makasi

Tough rooster simmered slowly in a tomato sauce with peppers, onions, garlic, and nutmeg until the meat is tender and the sauce is thick.

Medan, Indonesia

Soto Medan

A Medan chicken soup with coconut milk, turmeric, lime and crunchy toppings.

Mexico

Sotol

A northern desert spirit distilled from the sotol plant, smoky and herbal.

Malaysia

Sotong Kangkung

Squid with water morning glory in sauce, tender squid with crisp vegetables and balanced sauce, a Malaysian street food dish.

South Aegean, Greece

Soufiko

Σουφικό

Rustic baked medley of eggplant, zucchini, peppers and potato in tomato and olive oil, the Ionian version of briam.

Burkina Faso

Souma

Bambara groundnuts (voandzou/pois de terre) boiled for hours with millet flour (piguiri), potash, and baking soda; a protein-rich legume dish sold at Ouagadougou markets.

Cyprus

Soumada

Σουμάδα

Almond syrup pressed from bitter and sweet almonds, diluted with cold water into a cloudy white drink.

France

Soumaintrain

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

Burkina Faso

Soumbala

Fermented locust bean (néré/Parkia biglobosa) seeds; pungent with a blue cheese-like flavour; the essential seasoning of Burkinabè cuisine; produced heavily in Houet province.

Côte d'Ivoire

Soumbara

Locust beans fermented for days into hard, black, pungent balls that are crumbled into sauces as a savoury base.

Shanghai, China

Soup Dumplings

小笼包

Pleated dumplings holding pork and a set aspic that melts into hot soup during steaming, eaten from a small bamboo basket.

Haiti

Soup Joumou

Turban squash puréed into a beef broth with pasta, cabbage, carrot, potato and scotch bonnet, eaten every 1 January to mark the independence the enslaved were once forbidden to taste.

Philippines

Soup Number Five

Soup Number Five is bull-testicle soup served hot with clear broth, ginger, scallions, and other aromatics.

Singapore, Singapore

Soup Tulang

Soup tulang merah

Mutton or beef leg bones stewed in a fiercely red, sweet-spicy tomato and chilli gravy; the marrow is the point and is pushed out with a straw or a finger.

Iran

Soup-e Jo

سوپ جو

Barley cooked in chicken stock with carrot and cream and finished with lemon, served as a first course everywhere.

Burundi

Soupe aux Haricots

A simple bean soup of white or red beans simmered with onions, tomatoes, and sometimes carrots or greens; a common everyday first course or light meal in Burundian homes, reflecting the country's reliance on beans as the primary protein.

Abidjan, Côte d'Ivoire

Soupe de Pied

Cow's foot boiled for hours into a sticky, peppery broth, drunk from a bowl late at night as a restorative.

Comoros

Soupe Faux Pois

A Comorian pigeon-pea soup simmered with tomato, aromatics and coconut, served as a warming island bowl.

Senegal

Soupe Kandia

Suup kandia

Okra pounded and cooked with palm oil, smoked fish, meat and chilli into a thick, slippery stew over white rice.

France

Soupe à la Graisse

Soupe à la graisse is a Norman-style cabbage and bacon broth traditionally associated with Guernsey kitchens.

Switzerland

Sour Braised Beef

Suure Mocke

Beef marinated for days in vinegar, wine and spices, then braised until it can be pulled apart, served with spätzli and red cabbage.

Romania

Sour Cherry Liqueur

Vișinată

Sour cherries steeped with sugar in spirit for months until the liquid turns deep red and syrupy.

Serbia

Sour Cherry Pie

Пита са вишњама

Filo layered with sour cherries and sugar and baked until the juice soaks the bottom sheets, cut into squares and dusted with sugar.

Russia

Sour Cream Cake

Сметанник

Sour cream cake is a Russian layer cake with sour-cream frosting, moist layers, and a tangy flavour.

United States

Sour Cream Raisin Pie

A Midwestern pie of raisins in a tangy sour-cream custard, often topped with meringue.