Glossary S

Salupsup refers to a dish from the Philippines, particularly from Ilocos Sur. It is a delicacy from Vigan, the capital city of Ilocos Sur made of glutinous rice which is slightly toasted with grated coconut and Muscovado (sugar).

Sampalok is a Filipino word for Tamarind. In the Philippines its pulp/fruit are eaten and used as a souring agent. Its young leaves are also used for souring agent or as filling for whole chicken for grilling to remove its fishy taste.


Sampalok  can be cooked as one of the ingredient for Filipino sour stew/soup, like Sinampalukang Manok (Chicken soup cooked with Tamarind) where its young leaves are used. Its fruit brown pulp is made into a sweet candy with tamarind flesh/pulp  mashed and cooked with brown sugar


Moreover, in the Philippines the pulp of the Sampalok fruit is very much used as a souring agent for dishes like Sinigang , a cross between sour soup and stew and also made into delicious candies. Likewise, when the fruit is fully ripe, they are eaten in the Philippines as is with a bit of salt

In Kerala, India, Puli is the Malayalam word for Sampalok. It is the basic ingredient for making their sour soup called Rasam . Meanwhile, Thailand is very popular for their Tamarind candies called Makham Gao that most tourists bring them back home.  

Using Sampalok as a souring agent can be a long task as you need to squeezed the pulp from the fruit until you get its juice so my mom rarely use Sampalok as a souring agent. But as a child, together with my siblings and cousins, I enjoyed eating Sampalok as is when fully ripe and in season. It is sold in most wet markets (Palengke) during its season very cheap in the Philippines by a kilo. 

I only found Sampalok fruit after 7 years of living in Germany by chance, few packs of ripe Sampalok fruits were offered in one of the groceries I go to and they were imported from Thailand

Other countries also used Tamarind fruits for making sweets or candies. Mexico has its own version called Dulce de Tamarindo. Some countries called them Bolitas de Tamarindo (Tamarind balls)

 

Seswaa refers to one of the national specialties of Botswana in Africa which is prepared mainly using the inner parts of a cow or goat. The only other ingredients needed for this particular preparation are salt and water. Seswaa is usually prepared by men and served on festive occasions and ceremonies .

Likewise, Seswaa also consists of ground beef cooked in water with only salt as an additive.

Meat dishes are common in Botswana  which is well known for its quality beef

Seswaa is also called Chotlho.

Saleeg refers to Saudi Arabian dish made by cooking rice with milk until the mixture becomes solid. After cooking, Saleeg is then served in a bowl with butter spread on it and poached meat.

Sadza ndiuraye is a spicy stew in Zimbabwe with beef, potatoes, cabbage, chilies and tomatoes, served with corn dumplings.

Salep refers to a root that makes a sweet milk, known by the same name. Salep is a Turkish a drink made from Sahlep root in hot milk and cinnamon