WORD |
DEFINITION |
| Buljol |
shredded saltfish with onions and tomatoes, avocado, pepper and
olive oil |
| Buss-up-shut |
flaky bread served with curries; derives from "burst-up-shirt," a
reference to the torn-cloth appearance of the bread |
| Callalo |
soup or stew of African origin made from dasheen leaves with
ochroes, boiled with pumpkin, coconut, salt meat or crab |
| Channa |
chick-peas |
| Coo-coo |
a cornmeal pudding with ochro; a slave dish which was cooked in a
simple pot over coals |
| Doubles |
curried channa served between two pieces of fried bread |
| Hops |
crisp bread roll, often filled with ham |
| Makaforshet |
left-overs; from the French phrase "ma ca fourchette,"
meaning "food stuck between the fork" or, by implication, food
that lives on |
| Mauby
| bark of the carob tree Colubrina reclinata used to make a
drink of the same name |
| Melongene |
eggplant |
| Ochro |
okra |
| Pastelles |
seasoned mincemeat mixed with olives, capers and raisins in a
cornmeal casing and wrapped in banana leaves; a culinary legacy of
the Spanish settlement, traditionally served at Christmas |
| Pelau |
peas and rice, cooked with meat and flavoured with coconut and
pepper |
| Pholouri |
fritters made with split peas |
| Pommerac |
a bright red fruit with velvety white interior; could have come
from the patois for "Maracas apple" |
| Roti |
a thinly cooked dough which is filled with a curry
mixture which can contain beef, chicken, goat, shrimp, or any
other meat |
| Shadow Beni |
a herb known an cilantro which is used as a distinctive seasoning
in cooking |
| Souse |
pork boiled and served cold in a salty sauce with lime, cucumber,
pepper, and onion slices |
| Toolum |
one of the earliest T&T candies from the slave days, made with
molasses and grated coconut
|
| Zaboca |
avocado |
