This Spanish word, probably derived from the Arabic “sakbāj” (meat cooked in vinegar), refers to dishes served in Spanish, Portuguese, and Latin American cuisine. Often, it is fried fish or chicken marinated in a spicy sauce and then served cold. The technique was popular in the former Spanish Empire. In Jamaica, it is known as “escoveitch”. The Greeks, particularly on the Ionian islands, call it “savoro.”
You must log in to post a comment.