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Glossary
Appears in
Published 2018
| Achar | Any condiment prepared with achar masala, for example, Mango Achar |
| Achar Masala | A spice blend for pickled or peppered condiments that also acts as a preservative |
| Aji Dulce | A variety of sweet pepper found in Latin America and the Caribbean. It has a fruity flavor with only a little heat. If you can’t find them, a pimiento pepper or a red bell pepper would be good substitutes. |
| Aloo | The Hindi word for potato |
| Bake | A fried biscuit, very much like a savory beignet |
| Breadfruit | A starchy tree fruit that was considered a “ground provision” in the past, often served to enslaved people and indentured laborers as a filling meal |
| Buljol | A breakfast dish of fried salt cod, onions, and tomatoes; generally eaten with bake |
| Burnt Sugar Syrup | A highly caramelized sugar syrup added to cakes to create a darker color. It gives Black Cake its very dark brown appearance |
| Buss Up Shut | A fluffy griddle bread that is shredded like a “burst-up shirt” and eaten with curries |
| Caraili | A bitter melon resembling a light green cucumber with a knobby skin |
| Casareep | A seasoning syrup made from boiled cassava and spices; often used in stews |
| Cascadura | Local freshwater fish, resembling catfish in looks. A good substitute is swordfish. |
| Channa | The Hindi word for chickpea |
| Chataigne | (pronounced Shah-type) The Trinidadian name for breadnut, a starchy tree fruit that is similar to breadfruit in taste and family, but closer to chestnut in appearance. Also called jackfruit or by the Indian name of katahar, chataigne is available in most Asian, Indian, and Caribbean markets. |
| Chip Chip | A local variety of clam; also a popular coconut dessert (Sugar Cakes) |
| Chokha | The term “chokha” actually refers to any dish of vegetables roasted over a fire or scorched in hot oil, then mashed into a paste, and usually eaten with roti. |
| Coal pot | A huge iron pot that was used to cook over an open fire |
| Coconut milk | A liquid extracted from fresh coconut meat. It is available canned at most supermarkets. |
| Coconut water | The juice found inside a young coconut. It is available canned (Goya is one popular brand). |
| Creole | People descended from Spanish and French colonials who mixed with native Caribbeans. The term has come to mean anything that is mixed, from people to food. Creole food refers to Trinidadian food that is more European in nature rather than African or Indian-influenced. |
| Dal | The Hindi word for split peas |
| Dalpuri | A fluffy griddlecake with split pea powder baked inside, similar to a traditional Indian paratha |
| Diwali | The Hindu festival of lights in honor of the goddess Laxshmi, generally observed in October |
| Doubles | A popular street food eaten for breakfast or as a street food; comprised of spiced chickpeas folded between two small disks of fried dough |
| Fig | A local Trinidad & Tobago term for banana |
| Flying Fish | A local sweet-fleshed fish generally found in the waters between Barbados and Tobago |
| Ghee | Clarified butter, available at Indian markets, many natural food stores, and online (or you can make your own, see how) |
| Green Seasoning | A seasoning paste made from fresh herbs, including shado beni, oregano, parsley, thyme, garlic, and chives |
| Ground Provision | A category of starchy vegetables and fruit that includes plantains and green bananas, breadfruit, cassava, yam, and taro |
| Kuchela | A condiment of shredded green mango, hot peppers, and achar masala |
| Mauby | A drink made from the bark of the carob tree |
| Mixed Essence | A baking flavoring of almond, pear, and vanilla extracts which is often used in West Indian baked goods. It is available in Caribbean markets and online. |
| Oil-Down | A cooking method in which coconut milk is simmered with meats and vegetables until it evaporates |
| Pastelles | A traditional tamale-like snack made at Christmastime |
| Pawpaw | Local term for papaya |
| Pimiento peppers | A mild pepper best known in the United States in their jarred form. You can substitute 1 tablespoon chopped jarred pimiento for 1 fresh pimiento pepper. In its dried, ground form the pimiento pepper is the common kitchen spice paprika. |
| Plantain | Large cooking banana |
| Pomerac | A tree fruit resembling a red pear, with a soft, white, sweet/tart flesh |
| Prasad | A dry pudding made from farina, served at Hindu festivals and prayer meetings |
| Pumpkin | Calabaza or West Indian pumpkin are used in Trinidad; cheese pumpkin or butternut squash are the best substitutes |
| Roti | A puffy griddle bread for curries and Indian stews |
| Ruku | Annatto seed; used as a coloring agent and seasoning spice |
| Sadha Roti | An Indian griddle bread that is not fluffy |
| Scotch Bonnet Pepper | A small extremely hot pepper that is yellow or red and squat in shape (if you prefer less heat use other milder chili peppers in its place). Tip: Remember to use gloves when handling hot peppers. Or if you prefer not to use gloves, don’t touch your eyes or face and wash hands immediately after handling, using plenty of hot water and soap! Wash down any surfaces that the peppers may have touch with white vinegar as well. |
| Seasoning Pepper. | See Aji Dulce |
| Shado Beni | A local Caribbean herb, most closely related to cilantro |
| Shark and Bake | Famous beach food of deep-fried shark strips served between fried bread |
| Soharee | A broad leaf that is used as a plate at traditional Hindu events |
| Sorrel | A type of hibiscus flower from which a drink of the same name or bush tea is made |
| Tawa | A flat iron griddle on which Indian breads are cooked |
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