Glossary S
Sobaos refers to a Spanish sponge cake, particulary served as dessert or snack or even as breakfast food. It comes from Santander, in Cantabria. Cantabria is known for ist Sobaos, however, they are commercially produced and sold all over Spain.
Sobaos is made from butter, sugar, flour, eggs and baking powder, flavored with lemon and annis or rum
Cantabria is one of the regions of Spain located on the north coast of Spain between Asturias and the Basque Country.
Salchichon de Pozo Blanco refers to a sausage/cured salami-like ham, a specialty from Cordoba, Spain. Salchichon de Pozo Blanco is made in Pozoblanco, hence its name (literally means "Salami from/ Pozoblanco"). Pozoblanco is a city in Cordova Province in Andalucia, Spain
Salchichon de Pozo Blanco which is also known as Salchichón de Pozoblanco is also referred to as Andalusian cured salami-like ham.
Salchipapas refers to the Ecuadorian street food made of fried hot dogs and fried potatoes served with a number of sauces and sometimes with an additional fried egg.
The sauces that accompany Salchipapas are the traditional Ecuadorian sauces, namely:
(1) Salsa Rosada (pink sauce, known in English as golf sauce) made from the mixture of mayonnaise and ketchup ; and
(2) Salsa Amarilla (yellow sauce) made by mixing mayonnaise and mustard.
Salsa Rosada and Salsa Amarilla are the two (2) most popular sauces used in Salchipapas, while other sauces like Mayonnaise or Chili pepper sauce called Aji are also commonly used.
Salchipapas are also sold in Bolivia as street food which consist of sliced fried sausage with potatoes.
Selianka refers to Russian spicy fish soup made from strelet and stugeon. Sturgeon and Sterlet are two (2) of the fishes used very much in Russian cooking. Sturgeon is the source of cavira and many other Russian dishes and the sterlet is sometimes cooked in white wine and served with shrimp sauce. Selianka is an example of Russian upper-class cooking.