Créole Cooking Terms
Exotic seasonings ignite fresh seafoods and poultry in prized recipes handed down from generation to generation. If you overindulge and burn your mouth on the hot seasonings, bread (pain) and butter (buerre) will help put out the fire. Local fruits, vegetables and beverages add to the wonderful flavors.
Here are some basic terms. Bon appétit!
ACCRAS: fritters, an appetizer
BALAOU: small local fish
BELANGERE / AUBERGINE: eggplant
BLAFF: seafood cooked in seasoned soup
BOUDIN: spicy blood sausage
CARAMBOLE: star-shaped fruit
CALALOU / CALLALOO: herb porridge
CHADRON: sea urchin
CHATROU: small octopus
CHIQUETAILLE: shredded, spicy codfish
CHRISTOPHINE: potato-like vegetable
COLUMBO: prepared with curry
COURT-BOUILLON: steamed fish specialty
CRABE FARCI: spicy stuffed crab
CRUDITE: mixed vegetable salad
DASHENE / DACHINE: a nutritional root
ECREVISSE: freshwater crayfish
FEROCE: fiery avacodo w/chiquetaille
GIRAUMON: local pumpkin or squash
MALANGA: another nutritional root
MARACUDJA: passion fruit
OUASSOUS: freshwater crayfish
OURSIN: sea urchin
PIMENTS: superhot scotch bonnet peppers
PLANTEUR: rum with tropical juices
SAUCE CHIEN: spicy sauce for fish
TI-PUNCH: potent rum w/cane syrup, lime
Z'HABITANTS: crayfish in Martinique
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