Glossary S
Suluguni is the most widely used Georgian cheese. It is usually sold in large rounds up to a foot in diameter, but for special occassions it is prepared in a flat, individual disks which can be thinly rolled. Cheese is the essential ingredient for the famous Georgian bread Khachapuri. Mozarella is an adequate substitue for Suluguni.
Sauce Pois refers to Haitian pureed beans that served with rice or polenta. It is made of red, black, white beans or green peas or pigeon peas, scallions, garlic, parsley, thyme and salt to taste. The ingredients are cooked together until tender, half of the cooked beans are pureed and mixed with the whole beans and cook some more until the desired consistency.
Sauce Pois is also known as Pois en Sauce.
Sauce Pois is pronounced "sos pwa".
Sinki refers to a vegetarian food of Sikkim in India. Sinki is fermented radish tap root prepared during winter, when plenty of fresh radish are still available.
Sinki is served as a good appetizer due to the high content of lactic and acetic acid developed during fermentation.
Spinach Poriyal refers to a south Indian sauceless green vegetable dish specifically from the state of Karnataka, India
Spinach Poriyal is one of the kinds of South Indian curry which is made from chopped spinach leaves cooked with mustard seeds, whole red chillies, split Bengal gram and freshly grated coconut and curry leaves.
Traditionally, it is served as a starter dish, but can also be served anytime of the day.