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Lexicon
of terms, words and expressions of the West
Indies |
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A
B
C
D
E F
G
H
I
J K
L
M
N
O
P
Q R
S
T
U V W X Y
Z
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Acras de morue |
Cod
fritter |
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Alizés |
Regular winds blowing from the high subtropical
pressures towards the low equatorial pressures. |
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Anse |
Plage de sable, petite baie. |
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Au revoir |
Ovwa ! |
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Béké |
Name given to the white creole. |
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Bélélé
|
Dish
containing tripe, bread fruit, small green bananas and dombrés |
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Blaff |
Dish of fish or cooked shellfish with spiced
water, kind of court-bouillon. |
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Blanc
mangée |
Desert containing gelatine, milk and coconut. |
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Boucan |
Green wood fire being used for " boucaner " (to
cook) the meat, by smoke. |
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Ca va |
Sa kay |
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Carbet |
Large shelter built for several families and built with piles
and foliages |
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Carême |
Dry Season : from December to
April |
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Caroucaira |
Caribbean name of Guadeloupe (means: the island with
beautiful water), also written Karukera |
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Case |
House |
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Ce n'est pas cher |
Sa pa chè |
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Colombo |
Mix
spices looking like curry, used for the preparation of meats,
poultries or fish |
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Chiquetaille |
Jagged cod served out of
vinaigrette |
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Chatrou |
Octopus. |
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Calalou
|
Crab soup, gombos, sheets of Madeira and
ciguine. |
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Chou coco |
Heart of coconut which one eats rare |
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Créole |
Born in the islands (the West
Indies) |
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Darse |
Sheltered part of some ports. |
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Doudou |
Affectionate word synonymous of " darling
" |
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Dombré |
Pellet made up of flour and water, cooked with sauce
(Bélélé |
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Féroces d'avocats |
Avocado, roasted cod, flour of manioc and pepper. |
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Gwo-ka |
Guadeloupean drum (see music gwo
ka) |
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Hivernage |
The hottest and wettest season : from May to
November. |
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Ilêt |
Ilot
(small island); |
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