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