Word of the day - Mo pou jòdi-a

Di papa'w an ti miyèt lay byen bon pou santé'y.

(dee pa-paw ahn tee mee-yet lai byeh bon poo san-tay ee)

Tell you father that a little garlic is good for his health.

Word of the day - Mo pou jòdi-a

Mwen ka pwan kafè-mwen san sik.

(mweh cah pwahn cah-feh mweh sahn seek)

I have my coffee without sugar.

Word of the day

Mwen pito manjé wézen wouj pasé wézen blan.

   (mweh pee-toh mah-zhay way-zeh woozh pah-say way-zeh bla) 

I prefer to eat red grapes more than white grapes.

Recipe of the day (Bruljol)

I cho, i cho, i cho! - It's hot, it's hot, it's hot!

Bwoul Djòl (Buljol) is another one of Trinidad & Tobago's culinary delights. If you like spicy food, this one is for you.

The name Kwéyòl name (Bwoul Djòl) comes from the French “Brûle Gueule,” or "burn mouth". This dish is supposed to be peppery hot; it not only burns the mouth, but the lips and the throat, just about anything it touches, but that really depends on how much pepper you put in it. So for those who can’t handle the burn, you can use less pepper (and still enjoy this tasty meal), experiment and let your taste buds be your guide.

Bwoul Djòl is made with, salted codfish, tomatoes, chives, olive oil and the hottest peppers known to man (Scotch Bonnet Peppers) it goes great with coconut bake, roast bake or even a hot Sada Roti (similar to Pita Bread); you could also eat it with home made bread or a few biscuits.

Here is the recipe for Bwoul Djòl :

Ingredients:

1/2 lb saltfish (salted cod (bacalao) or salted pollock or shark)

1 medium-size onion, chopped

2 tbsp hot pepper sauce or half a hot pepper (or add pepper to taste)

1 sprig chive, chopped

1/2 lemon or 1 lime

2 tbsp olive oil

3 medium sized tomatoes, chopped


Method of Preparation :

1) Boil, clean and de bone the saltfish.

2) Break into small pieces and wash to take out excess salt.

3) Take up handfuls of saltfish and squeeze out the water.

4) In a separate bowl add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

5) Cook until tomatoes are just soft.

6) Add freshly grated black pepper.

7) Squeeze half lime over mixture.

All about Food (Part 3)

In this lesson, you will be introduced to specific foods and drinks.

Kalité vyann an Kwéyòl - Kinds of meat in Kwéyòl.

When speaking about meat in Kwéyòl, the word vyann meaning "meat" is in some cases placed before the name of the animal to indicate that the flesh of the animal will be eaten. This is done to remove all ambiguity from the sentence.  

E.g. kochon ---> pig (animal)
       vyann kochon ---> pork (meat from a pig or  pig meat)

(vyann)  ti mouton
               de l'agneau
               lamb

(vyann)  bèf
              du boeuf
              beef

(vyann) poul
             du poulet
             chicken 

(vyann) kanna
             du canard
             duck

(vyann) mouton
              du mouton
              mutton  

(vyann) bich/sèf
              du chevreuil
              venison

              kwis-kwapo
              cuisse de grenouille
              frog's legs 
             
  

    Fruits  - Fwitay

Here is a small list of fruits. Most of them are tropical fruits that are enjoyed by the people who live in the Caribbean region and the rest of tropical America.

fig (feeg)

la banane

banana

moulon (moo-lohn)

la pastèque

watermelon

zanana (zah-nah-nah)

l'ananas

pineapple

zikak (zee-kak)    

les icacques

cocoa plum

siwiz (see-weez)

la cerise

cherry

ponm mawak (pom mah-wak)

pomme d’eau

pommerac or Malay apple

kawanbòl (kah-wahn-bohl)

la carambole

carambola or five fingers  

papay (pa-pai)

la papaye

pawpaw or papaya 

zabok. (zah-boh-kah)

l'avocat

avocado, avocado pear, pear or zaboca

ponm kannèl (pom kah-nel) 

pomme cannelle

sugar apple

kaymik (kai-meek)

pomme du lait

caimite or star apple

babadin (bah-bah-deen)

la grendelle

barbadine or granadilla

ponm siwèt (pom see-wet)

le dindoulier

Indian plum

pwadou (pwah-doo)

les pois doux

pois doux or ice-cream bean   

         

koko (ko-ko)

le coco
coconut

gwiyav (gwee-yahv)
la goyave
guava

tjennèt (chen-net)
la quenette
chennet, guinep, akee, Spanish lime

ponm-fwans (pom-fwahns)

la pomme

apple

fwèz (fwehz)

la fraise

strawberry

wézen (way-zehn)

les raisins

grapes      

lagwenad (lah-gwehn-nahd)

la grenade

pomegranate

fwanbwaz (fwahn-bwahz)

la framboise      

raspberry

pwin (pween)

le pruneau

plum       

Drinks - Bwè

 

labyè mawon (la-byeh mah-wohn)

la bière brune

dark beer

labyè jòn (la-byeh zhohn)

la bière blonde

light beer [colour]

kafé (kah-fay)
du café
coffee

kafé èk kwèm (kah-fay ehk kwehm)

du café crème

coffee with cream

kafé èk lèt (kah-fay ehk let)

du café au lait

coffee with milk

kafé nwè (kah-fay nweh)

du café noir

black coffee

kafé dékafiné (kah-fay day-kah-fee-nay)

du café décaffeiné

decaffeinated coffee

lèt (let)

du lait

milk

dité kako (dee-tay kah-ko)
du lait chocolaté
chocolate flavoured milk

ji (zhee)

le jus

juice

ji zòwanj (zhee zoh-wanzh)

jus d'orange

orange juice

sitwonad (seet-wo-nad)
le citron pressé
lime juice

dité (dee-tay)    

du thé

tea

dité vèt (dee-tay vet)
du thé vert
green tea

dité nwè (dee-tay nweh)
du thé noir
black tea  

dité èk sitwon (dee-tay ehk seet-wohn)

du thé au citron

tea with lime

dité èk sik (dee-tay ehk seek)

du thé sucré

tea with sugar

tizan (tee-zahn)
une tisane
herbal tea

dité glasé (dee-tay gla-say)
du thé glacé.
iced tea                            

dlo (dlo)
de l'eau
water 

glo minéwal (glow mee-nay-wal)
de l'eau minéral
mineral water    

diven wouj (dee-vehn woozh)
du vin rouge
red wine

diven wozé (dee-vehn wo-zay)
du vin rosé
rosé wine   

diven blan (dee-vehn blahn)
du vin blanc
white wine