Glossary S
Suya refer to West African shish kebabs, roasted skewered meat or meat on sticks, but with a particularly African twist - the use of a peanut-spice rub. It is believed that Suya originated with the Hausa people and nowadays, they are popular all over Nigeria. In big cities and small towns, the Suya vendors at their pits or grills are at the center of the action, and they are busy from mid-morning until late at night cooking or grilling Suya.
Suya are usually made with beef, sometimes chicken or veal or liver and beef on sticks. They can be made with just meat, ground peanuts, and cayenne pepper, but more elaborate spice mixtures are also used. Any other spices or spice mixtures can also be added if desired.
Suya is pronounced as "sooya"
Shea Butter refers to a fat is extracted from the nut of the shea tree of West Africa. The smooth-skinned nut is about the size of a walnut, and surrounded by a yellow or greenish-black pulp. Shea Butter is used to make margarine and chocolate. According to local lore the walls of the ancient Hausa city of Surame were built of mud mixed with Shea butter. The story goes that Kanta, the Fulani leader, ordered all the conquered Hausa cities to come and help build the walls of Surame. Bida, Kano, Zaria, Ilorin, Bornu and Gwanja all arrived on time. However the people of Nupe were late, and as a punishment Kanta ordered that the mud for their portion of the wall be mixed with shea butter to make it extra hard.
Saindhav also known as Black Salt or rock salt which is pink in color. It is added to Indian fruit salads and in chutneys. It is also sprinkled over the popular Indian Raitas which is plain yogurt with cucumbers and tomato. Used sparingly, it adds a special sulphur taste on the lines of garlic, onions and Asafetida. This salt is mined from the earth and not the sea. Toss a little black salt with lemon juice and cut fruits for a simple, tangy fruit Chaat (snacks).
Notes :
Black salt, or Kala Namak, is not black, but more a reddish-gray, because of the presence of trace minerals and iron. It is not interchangeable with sea salt or table salt because of it's distinct flavor- Yumana Devi, a popular Indian cook-book writer likens it to hard boiled egg yolks.
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs.
There is a great variety of large savory sausages which are always sliced before serving. Some are made in France (and and a great number are made in other European countries.
The best-known French Saucissons which require no cooking are those coming from France , in Lyon, Arles, Lorraine, Brittany, Mortagne, Strasbourg and Luchon.