My first suggestion: calm down. Instead of getting worked up that something isnt going exactly as expected, and adding more yeast, you should stop and ask questions first.
My second suggestion: if you are going to use liquid yeasts, start making starters and pay attention to suggested pitching rates.
To answer your question: There is no way for us to know which yeast took hold and is now fermenting your beer. If it was the Belgian, then your beer will be Belgian, if the SA-04, then your beer will not be Belgian.
One more thing, say Belgian, not Belgium. You wouldnt say you are making a Germany Heferweizen, would you? England Porter? No, GERMAN, ENGLISH, BELGIAN.