Glossary S

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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Deutsch: Träger / Español: Soporte / Português: Suporte / Français: Support / Italiano: Supporto

Support in the food context refers not to a standalone edible item, but rather to any component in a dish that serves as a base or structure for presenting, combining, or enhancing other ingredients. It plays a physical or functional role in holding, containing, or complementing key elements of a dish without necessarily being the focal flavor. In some cases, the support is edible and adds its own texture or mild taste; in others, it may be a tool or structure not consumed.

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Surajmukhi is a Hindi term for sunflower

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