Glossary S

Safranli Pilav refers to a Turkish rice dish cooked with saffron; a saffron Pilaf. This is a variety of Pilav in Turkey.

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Safrit Payes is one of the favorite dishes of the Ibizan. It is a hearty stew made of chicken and goat seasoned with garlic

Saft is a German word for juice

Sagabo is another name for Tô in Mooré. Sagabo is a stiff white porridge made of millet, sorghum or maize flour and is a staple food of the country. Moore is a tonal language spoken primarily in Burkina Faso by the Mossi. Moore is spoken in Central Burkina Faso. Sagabo is also known as Wu in Bissa.

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Sagaksak refers to a Filipino food, particularly - a yam snack from Cebu which is made from cornmel, cubed yellow sweet potato. Sagaksak is usually served as snacks. To make Sagaksak, here is a simple recipe: 2 cups white cornmeal 2 cups yellow camote (sweet potato), cubed 3 cups water ½ teaspoon salt Add water to cornmeal, and boil. When the water is absorbed, add sweet potato. Cover and cook for 45 minutes over low heat.

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Saganaki refers to "fried cheese " in Greece. Saganaki is made of thick slices of different sorts of cheese, like Kasseri or Kefalotyri chesses, floured, deep fried and served with lemon wedges as an appetizer or Meze.

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Saging is a Filipino word for banana.

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Deutsch: Banane (Lakatan) / Español: Banana (Lakatan) / Português: Banana (Lakatan) / Français: Banane (Lakatan) / Italiano: Banana (Lakatan)

Saging (Lakatan) refers to a specific variety of banana that is popular in the Philippines and other parts of Southeast Asia. The Lakatan banana is known for its vibrant yellow-orange color when ripe, which distinguishes it from the more widely known Cavendish bananas that are a lighter yellow. Lakatan bananas are smaller and thicker than Cavendish bananas, with a sweeter flavor and firmer flesh, making them a preferred choice for eating fresh rather than for cooking.

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Deutsch: Grüne Saba-Banane / Español: Plátano Saba Verde / Português: Banana Saba Verde / Français: Banane Saba Verte / Italiano: Banana Saba Verde

Saging na Saba (Hilaw) refers to the unripe, green version of the Saba banana, a type of cooking banana that is popular in the Philippines and other tropical regions. Unlike the sweeter dessert bananas like the Lakatan, the Saba banana is larger, angular in shape, and has a starchy consistency that makes it ideal for cooking. When green and unripe, it has a firm texture and mild flavor, making it versatile for both savory and sweet dishes.

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Deutsch: Reife Saba-Banane / Español: Plátano Saba Maduro / Português: Banana Saba Madura / Français: Banane Saba Mûre / Italiano: Banana Saba Matura

Saging na Saba (Hinog) refers to the ripe version of the Saba banana, a type of cooking banana that is popular in the Philippines and other tropical areas. Unlike its unripe, green counterpart, the ripe Saba banana develops a sweeter flavor and softer texture, making it suitable for both cooking and eating raw. While still more starchy and less sweet compared to dessert bananas like the Lakatan or Cavendish, ripe Saba bananas offer a unique taste profile that is appreciated in various dishes.

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