Glossary S

Sundubu is Korean for "unpressed soft tofu" which is made into various dishes like Sundubu Baekban and Sundubu-jjigae.

Sundubu baekban is unpressed tofu with rice and side dishes. It is one of Korea's foods.

Sundubu-jjigae is spicy unpressed tofu stew. Sundubu jjigae is Korea's hot and spicy stew made from unpressed tofu/super-soft uncurdled tofu, seafood, mushrooms, onions, Kombu (kelp) and Gochujang, (Korean savory chilli pepper paste). A raw egg is cracked straight into the dish just before serving. Sundubu-jjigae is usually made in a special earthenware bowl called a Ddukbaegi which can be heated directly on a stovetop and then the dish is served in the same bowl while it is still steaming hot.

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Sunomono refers to Japanese cucumber salad.

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Supa Kangya refers to Gambian dish of fried fish and onions simmered with tomato purée, stock, garlic, palm oil, spinach and okra.

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Supakanja or Superkanja refers to Okra Stew, one of the best known authentic dishes from Gambia, aside from Domada, benachin, Yassa, etc. Supakanja is traditionally cooked with okra (also known as "lady's fingers", palm oil, smoked fish and lean beef.

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Superfine sugar refers simply to a sugar that has been ground more finely.

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Suppa Quatta refers to Sardinia's favored appetizer made of layers of bread and cheese drowned in broth which is then oven-baked to create a thin golden crust. Suppa Quatta is particularly a favorite in Gallura, a region situated on the north-east side of the Island of Sardinia in Italy.

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Suppe is a German word for soup

Suppengrün is a German term which refers to a bunch of herbs and vegetables which is used as the basic ingredients for making or cooking soups and sometimes stews (Eintopf) in Germany. Suppengrün is mostly composed of bunch of Knollensellerie (Celery root), Mohren (Carrots) and Lauch/Porree (Leeks), but sometimes stalks of Petersilie (Parsley) are also added.

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