Ingredients- English-Creole Glossary of Cooking Ingredients- Haiti Forum






	COOKING CARIBBEAN STYLE GLOSSARY OF INGREDIENTS
	AVOCADO It is commonly known as "z'abocat" in Haiti and as "pear" throughout the Caribbean as it is a pear shaped fruit with creamy flesh and a thick green skin. Avocados can be bought when still firm. If you want to test the ripeness of an avocado, put it in the palm of your hand and squeeze it gently; when it yields to gentle pressure, it's ready to eat. To prepare an avocado, cut in half lenghthwise. Gently twist the halves apart to loosen the pit. Remove the pit with a knive. Rub the exposed flesh with lemon or lime juice to prevent it discoloring.
	BEANS Haitians use the term "pois", and islanders throughout the Caribbean use the term peas for both peas and beans. "Du Riz-�-Pois" or Rice 'n' Peas is a dish made with rice and kidney beans or pigeon peas.
	BREADFRUIT Haitians call it "L'arbre v�ritable" or, most often, "l'�me v�ritable". Breadfruit is a large round or oval green fruit used as a vegetable. It is best used when the skin is green rather than brown. The central core should be removed and the cream-colored flesh eaten as a starchy vegetable, boiled, roasted or fried.
	CALABAZA Haitians call it "giraumont", "geaumont" or, most often, "joumou". Throughout the Caribbean, it's called Green pumpkin, Hubbard squash or Tropical pumpkin. It is a squash available in markets specializing in West Indian produce, not to be confused with regular American pie pumpkin: "joumou", which comes in a variety of sizes, is green on the outside. Its yellow/orange flesh has a delicate flavor and is used mainly in soups (i. e. "Soupe Joumou").
	CASHEW called "noix" by Haitians, cashew is a kidney-shaped nut that is edible only when roasted.
	CASSAVA is a multipurpose root with a bark-like skin and a hard starchy flesh. Cassava is used boiled, baked, or fried as a starchy side dish. It can be grated or ground and used as a baking flour. The leaves can be cooked as 'greens'. It is also used as a thickener, and can even be used for laundry starch. It is widely available if you know the local name: try cassava, yucca, farina, tapioca, mandioca, manioc. Haitians call it "man-yoc". Chinese or filipino markets sell frozen grated cassava, wonderful for cakes or "bammy" or, as the Haitians call it, "cassave".
	CHIVE is much used in Caribbean cooking. It is known in Spanish as cebollino and as "cive" in Creole.
	CHRISTOPHENE is a pear shaped tropical squash that grows on vines throughout the tropics. You can find it in latin markets as chayote. In Jamaica it is cho-cho. Its Haitian name is mirleton or "militon". Some may call it bironne, vegetable pear or custard marrow. It has a very mild flavor. It is often served boiled as a side dish or added to soups or stews.
	CLOVE is the unopened flower bud of a tropical tree (Eugenia Aromatica). Called "girofle" by Haitians, it is used as a spice and is the source of an oil. Clove is brown and has a fragrant scent.
	COCONUT When you buy a "cocoyer", shake it to make sure it has liquid inside--this is a sign that the coconut is fresh. To open the coconut, puncture two of its "eyes" (the darker dots on one end) with a small, sharp knife or an ice pick. Drain all the liquid from the coconut, then tap the whole surface of the shell lightly with a hammer. Now give the shell a sharp blow with the hammer. This will open the coconut, and the meat will easily come away from the shell.
	COD/CODFISH is very popular in the Caribbean. It is called "bacalao" in Spanish and "morue" in both French and Creole.
	CONCH Pronounced "conk" in English, called "conque" in French, "concha" in Spanish, "scungilli" by Italians, "lambi" throughout the Caribbean. This sea snail is a large mollusk that lives in a heavy spiral shell. The flesh is usually tenderized by extensive pounding and boiling.
	CRACKLINGS OF FRIED PORK are known as "chicharrones" among Hispanics and as "griot" among Haitians. Pork shoulders are known to make good "griot" dishes.
	EGGPLANT is a smooth-skinned egg-shaped vegetable. The skin is dark purple, the flesh is cream flecked with brown. Called "b�r�g�ne" by Haitians, it is also Known elsewhere as berenjena, belangere, boulangere, melongene, aubergine.
	GARLIC is known in both French and Cr�ole as "l'ail". It is a bulbous herb that has a distinct odor and taste. It is widely used in all types of cookery.
	GINGER A pungent, aromatic rhizome that has a juicy flesh with a brown, rather smooth skin and a clean hot, spicy taste with sweet overtones. Haitians call it "gingenm" or gigembre.
	GRAPEFRUIT is called "chad�que" or "chadette" by Haitians. It is a large fruit that has a yellow rind and an edible, juicy, acid pulp. This fruit is a member of the citrus family.
	GUAVA is called guayaba in Spanish and "goyave"by Haitians. It is a round or pear-shaped fruit of an evergreen tree of Arawakan origin.
	MALANGA is a starchy tuber (Xanthosoma sagittifolium) with a thin, shaggy brown skin. It is similar to a sweet potato in shape but, when cooked, it has a nuttier taste than potatoes. The extremely crisp flesh may be beige, yellow, or red.
	MANGO is the fragrant, juicy fruit of an evergreen tree native to Asia, now cultivated in the Tropics and semitropical regions throughout the world. It has a skin which is fairly thick, a soft, moist, sweet-tasting yellow-green flesh and a flat, large, rather hairy seed.
	NUTMEG is the round seed of a nutmeg tree. Grated "muscade" results in a better aroma and taste in Haitian cooking.
	OKRA Haitians call it "calalou", others call it "gumbo". It is often used in rice dishes (Du Riz � Calalou), soups and stews.
	PAPAYA is the melon-like fruit of a tropical tree. This fruit is a good source of vitamin A. Its flesh is yellow or orange when ripe, and there are numerous black seeds in the center. It is known in the Dominican Republic as "lechosa" and, Haitians call it "papaye".
	PINEAPPLE a tropical, sweet-tasting fruit that has a juicy yellow pulp with a solid core. The skin of the "ananas" is light brown, coarse and spiny.
	PLANTAIN is called "banane" in French, "platano" in Spanish, and "ban-nan-n" by Haitians. It (Musa paradisiaca) is a large member of the banana family, and must be cooked before eating. "Tostones de Platanos", the Spanish equivalent of our "Ban-nan-n Pes�e" (Pressed Plantain) is a very popular dish which always accompanies "Griots" (Fried Pork Cracklings).
	POTATO is of Taino origin. It (Solanum tuberosum, or "pomme de terre") is an erect herb widely cultivated as a vegetable crop. It is NOT to be confused with the Sweet Potato or "patate".
	SHALLOT a small bulbous herb, member of the onion family, "�chalote" has a mild fragrance and taste.
	SOURSOP is the green, spiky coated fruit of a tropical American tree (Annona muricata, or) "Pied Corossol". Also known as guanabana in Spanish, "corossol" is edible and mainly used for drinks, ices and sherberts.
	SWEET POTATO (Ipomoea batala, or) "patate" is a tuberous vegetable, indigenous to the Tropics, not to be confused with the ordinary potato which Haitians call "Pomme de Terre".
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COOKING CARIBBEAN STYLE GLOSSARY OF INGREDIENTS

BEANS Haitians use the term "pois", and islanders throughout the Caribbean use the term peas for both peas and beans. "Du Riz-�-Pois" or Rice 'n' Peas is a dish made with rice and kidney beans or pigeon peas.

CASHEW called "noix" by Haitians, cashew is a kidney-shaped nut that is edible only when roasted.

CHIVE is much used in Caribbean cooking. It is known in Spanish as cebollino and as "cive" in Creole.

CLOVE is the unopened flower bud of a tropical tree (Eugenia Aromatica). Called "girofle" by Haitians, it is used as a spice and is the source of an oil. Clove is brown and has a fragrant scent.

COD/CODFISH is very popular in the Caribbean. It is called "bacalao" in Spanish and "morue" in both French and Creole.

CONCH Pronounced "conk" in English, called "conque" in French, "concha" in Spanish, "scungilli" by Italians, "lambi" throughout the Caribbean. This sea snail is a large mollusk that lives in a heavy spiral shell. The flesh is usually tenderized by extensive pounding and boiling.

CRACKLINGS OF FRIED PORK are known as "chicharrones" among Hispanics and as "griot" among Haitians. Pork shoulders are known to make good "griot" dishes.

EGGPLANT is a smooth-skinned egg-shaped vegetable. The skin is dark purple, the flesh is cream flecked with brown. Called "b�r�g�ne" by Haitians, it is also Known elsewhere as berenjena, belangere, boulangere, melongene, aubergine.

GARLIC is known in both French and Cr�ole as "l'ail". It is a bulbous herb that has a distinct odor and taste. It is widely used in all types of cookery.

GINGER A pungent, aromatic rhizome that has a juicy flesh with a brown, rather smooth skin and a clean hot, spicy taste with sweet overtones. Haitians call it "gingenm" or gigembre.

GRAPEFRUIT is called "chad�que" or "chadette" by Haitians. It is a large fruit that has a yellow rind and an edible, juicy, acid pulp. This fruit is a member of the citrus family.

GUAVA is called guayaba in Spanish and "goyave"by Haitians. It is a round or pear-shaped fruit of an evergreen tree of Arawakan origin.

MALANGA is a starchy tuber (Xanthosoma sagittifolium) with a thin, shaggy brown skin. It is similar to a sweet potato in shape but, when cooked, it has a nuttier taste than potatoes. The extremely crisp flesh may be beige, yellow, or red.

MANGO is the fragrant, juicy fruit of an evergreen tree native to Asia, now cultivated in the Tropics and semitropical regions throughout the world. It has a skin which is fairly thick, a soft, moist, sweet-tasting yellow-green flesh and a flat, large, rather hairy seed.

NUTMEG is the round seed of a nutmeg tree. Grated "muscade" results in a better aroma and taste in Haitian cooking.

OKRA Haitians call it "calalou", others call it "gumbo". It is often used in rice dishes (Du Riz � Calalou), soups and stews.

PAPAYA is the melon-like fruit of a tropical tree. This fruit is a good source of vitamin A. Its flesh is yellow or orange when ripe, and there are numerous black seeds in the center. It is known in the Dominican Republic as "lechosa" and, Haitians call it "papaye".

PINEAPPLE a tropical, sweet-tasting fruit that has a juicy yellow pulp with a solid core. The skin of the "ananas" is light brown, coarse and spiny.

POTATO is of Taino origin. It (Solanum tuberosum, or "pomme de terre") is an erect herb widely cultivated as a vegetable crop. It is NOT to be confused with the Sweet Potato or "patate".

SHALLOT a small bulbous herb, member of the onion family, "�chalote" has a mild fragrance and taste.

SOURSOP is the green, spiky coated fruit of a tropical American tree (Annona muricata, or) "Pied Corossol". Also known as guanabana in Spanish, "corossol" is edible and mainly used for drinks, ices and sherberts.

SWEET POTATO (Ipomoea batala, or) "patate" is a tuberous vegetable, indigenous to the Tropics, not to be confused with the ordinary potato which Haitians call "Pomme de Terre".

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COOKING CARIBBEAN STYLE
GLOSSARY OF INGREDIENTS

BEANS
Haitians use the term "pois", and islanders throughout the Caribbean use the term peas for both peas and beans. "Du Riz-�-Pois" or Rice 'n' Peas is a dish made with rice and kidney beans or pigeon peas.

CASHEW
called "noix" by Haitians, cashew is a kidney-shaped nut that is edible only when roasted.

CHIVE
is much used in Caribbean cooking. It is known in Spanish as cebollino and as "cive" in Creole.

CLOVE
is the unopened flower bud of a tropical tree (Eugenia Aromatica). Called "girofle" by Haitians, it is used as a spice and is the source of an oil. Clove is brown and has a fragrant scent.

COD/CODFISH
is very popular in the Caribbean. It is called "bacalao" in Spanish and "morue" in both French and Creole.

CONCH
Pronounced "conk" in English, called "conque" in French, "concha" in Spanish, "scungilli" by Italians, "lambi" throughout the Caribbean. This sea snail is a large mollusk that lives in a heavy spiral shell. The flesh is usually tenderized by extensive pounding and boiling.

CRACKLINGS OF FRIED PORK
are known as "chicharrones" among Hispanics and as "griot" among Haitians. Pork shoulders are known to make good "griot" dishes.

EGGPLANT
is a smooth-skinned egg-shaped vegetable. The skin is dark purple, the flesh is cream flecked with brown. Called "b�r�g�ne" by Haitians, it is also Known elsewhere as berenjena, belangere, boulangere, melongene, aubergine.

GARLIC
is known in both French and Cr�ole as "l'ail". It is a bulbous herb that has a distinct odor and taste. It is widely used in all types of cookery.

GINGER
A pungent, aromatic rhizome that has a juicy flesh with a brown, rather smooth skin and a clean hot, spicy taste with sweet overtones. Haitians call it "gingenm" or gigembre.

GRAPEFRUIT
is called "chad�que" or "chadette" by Haitians. It is a large fruit that has a yellow rind and an edible, juicy, acid pulp. This fruit is a member of the citrus family.

GUAVA
is called guayaba in Spanish and "goyave"by Haitians. It is a round or pear-shaped fruit of an evergreen tree of Arawakan origin.

MALANGA
is a starchy tuber (Xanthosoma sagittifolium) with a thin, shaggy brown skin. It is similar to a sweet potato in shape but, when cooked, it has a nuttier taste than potatoes. The extremely crisp flesh may be beige, yellow, or red.

MANGO
is the fragrant, juicy fruit of an evergreen tree native to Asia, now cultivated in the Tropics and semitropical regions throughout the world. It has a skin which is fairly thick, a soft, moist, sweet-tasting yellow-green flesh and a flat, large, rather hairy seed.

NUTMEG
is the round seed of a nutmeg tree. Grated "muscade" results in a better aroma and taste in Haitian cooking.

OKRA
Haitians call it "calalou", others call it "gumbo". It is often used in rice dishes (Du Riz � Calalou), soups and stews.

PAPAYA
is the melon-like fruit of a tropical tree. This fruit is a good source of vitamin A. Its flesh is yellow or orange when ripe, and there are numerous black seeds in the center. It is known in the Dominican Republic as "lechosa" and, Haitians call it "papaye".

PINEAPPLE
a tropical, sweet-tasting fruit that has a juicy yellow pulp with a solid core. The skin of the "ananas" is light brown, coarse and spiny.

POTATO
is of Taino origin. It (Solanum tuberosum, or "pomme de terre") is an erect herb widely cultivated as a vegetable crop. It is NOT to be confused with the Sweet Potato or "patate".

SHALLOT
a small bulbous herb, member of the onion family, "�chalote" has a mild fragrance and taste.

SOURSOP
is the green, spiky coated fruit of a tropical American tree (Annona muricata, or) "Pied Corossol". Also known as guanabana in Spanish, "corossol" is edible and mainly used for drinks, ices and sherberts.

SWEET POTATO
(Ipomoea batala, or) "patate" is a tuberous vegetable, indigenous to the Tropics, not to be confused with the ordinary potato which Haitians call "Pomme de Terre".