Breakfast

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Main

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Side, Snack, Appetizer

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Side, Snack, Appetizer

Accras de morue

Codfish fritters

Side, Snack, Appetizer

Acras de titiris

Fritters made with very small titiri fish

Main

Agoulou

Large grilled sandwich filled with meat, vegetables, cheese

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Breakfast

Baguette topped with black-eyed peas and mayonnaise

Side, Snack, Appetizer

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Breakfast

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Dessert, Sweet

Banane flambée

Caramelized bananas or plantains with rum and served with ice cream

Side, Snack, Appetizer

Banane gratin

Sweet or savory gratin with bananas or plantains

Main

Bébélé

Tripe stew with breadfruit, beans, vegetables, potatoes

Breakfast

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Drink

Bielle rum

Main

Blaff

Fish or seafood poached with lime juice and chili peppers, serve with rice or vegetables

Dessert, Sweet

Blanc-manger coco

Coconut-flavored molded milk or cream dessert

Main

Blanquette de veau

Blanquette de veau ([blɑ̃kɛt də vo]) is a french veal ragout in which neither the veal nor the butter is browned in the cooking process. to refrain from browning meat and fat in this way, is to cook them en blanquette. prosper montagne wrote that "blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Main

Boeuf bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; french: [bœf buʁɡiɲɔ̃]), also called beef burgundy, and bœuf à la bourguignonne, is a french beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

Main

Bokit

Bokit is a guadeloupean sandwich fried in a saucepan with hot sunflower oil.

Side, Snack, Appetizer

Bokit

Bokit is a guadeloupean sandwich fried in a saucepan with hot sunflower oil.

Side, Snack, Appetizer

Boudin

Boudin (french pronunciation: ​[budɛ̃]) are various kinds of sausage in french, luxembourgish, belgian, swiss, québécois, acadian, aostan, louisiana creole, and cajun cuisine.

Main

Bouyon

Bouillon (haitian creole: bouyon; ) is a haitian soup. this name comes from the french verb bouillir, meaning to boil. it is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup.

Side, Snack, Appetizer

Brandade

Brandade is an emulsion of salt cod, olive oil, and usually potatoes. it is eaten in the winter with bread or potatoes. in french it is sometimes called brandade de morue and in spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). brandade is a specialty of the roussillon, languedoc and provence regions of occitanie (in present-day france); and catalonia, balearic islands and valencia in eastern spain. similar preparations are found in other mediterranean countries such as italy (baccalà mantecato), portugal, the greek cyclades (brantada) and other regions of spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.the word "brandada", like paella, matelote and others, has no translation into any language. cod in french is called cod and in occitan hake. in nineteenth-century france, baron de brisse wrote a daily recipe for the world in the newspaper la liberté, and these recipes were collected in 1868. one of them explained how to season what he called cod brandade, but in modern french it is called cod brandade.in menorca (balearic islands, spain) sometimes artichokes may be added. in marseille and toulon, crushed garlic is added to the dish. potato is also added to brandade in france and basque country, but not in catalonia. neither cream nor milk are included in traditional recipes in occitania or spain.the early versions of the recipe contained only cod and oil, but potatoes have long been added. the version with potatoes may be called brandade de morue parmentière, after antoine-augustin parmentier.

Side, Snack, Appetizer

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

Dessert, Sweet

Bûche de Noël

A yule log or bûche de noël (french pronunciation: ​[byʃ də nɔɛl]) is a traditional christmas cake, often served as a dessert near christmas, especially in france, belgium, switzerland, and several former french colonies such as canada, vietnam, and lebanon. variants are also served in the united states, united kingdom, portugal, and spain. made of sponge cake, to resemble a miniature actual yule log, it is a form of sweet roulade. the cake emerged in the 19th century, probably in france, before spreading to other countries. it is traditionally made from a genoise, generally baked in a large, shallow swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. the most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. a bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. the name bûche de noël originally referred to the yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. references to it as bûche de noël or, in english, yule log, can be found from at least the edwardian era (for example, f. vine, saleable shop goods (1898 and later).

Main

Callaloo

Callaloo (sometimes kallaloo, calaloo, calalloo, or callalloo) is a popular caribbean vegetable dish. there are many variants across the caribbean, depending on the availability of local vegetables. the main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheen bush, callaloo bush, callaloo, or bush) or xanthosoma leaves (known by many names, including cocoyam & tannia). since the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush" "dasheen leaves", some confusion can arise among the vegetables and with the dish itself. this, as is the case with many other caribbean dishes, is a remnant of west african cuisine.

Side, Snack, Appetizer

Cassave

Grated cassava pancake, may have savory or sweet fillings such as salt cod, coconut jam, guava jam

Side, Snack, Appetizer

Chả giò

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

Drink

Champagne

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

Main

Chatrou

An octopus (pl: octopuses or octopodes, see below for variants) is a soft-bodied, eight-limbed mollusc of the order octopoda (, ok-top-ə-də). the order consists of some 300 species and is grouped within the class cephalopoda with squids, cuttlefish, and nautiloids. like other cephalopods, an octopus is bilaterally symmetric with two eyes and a beaked mouth at the center point of the eight limbs. the soft body can radically alter its shape, enabling octopuses to squeeze through small gaps. they trail their eight appendages behind them as they swim. the siphon is used both for respiration and for locomotion, by expelling a jet of water. octopuses have a complex nervous system and excellent sight, and are among the most intelligent and behaviourally diverse of all invertebrates. octopuses inhabit various regions of the ocean, including coral reefs, pelagic waters, and the seabed; some live in the intertidal zone and others at abyssal depths. most species grow quickly, mature early, and are short-lived. in most species, the male uses a specially adapted arm to deliver a bundle of sperm directly into the female's mantle cavity, after which he becomes senescent and dies, while the female deposits fertilised eggs in a den and cares for them until they hatch, after which she also dies. strategies to defend themselves against predators include the expulsion of ink, the use of camouflage and threat displays, the ability to jet quickly through the water and hide, and even deceit. all octopuses are venomous, but only the blue-ringed octopuses are known to be deadly to humans. octopuses appear in mythology as sea monsters like the kraken of norway and the akkorokamui of the ainu, and probably the gorgon of ancient greece. a battle with an octopus appears in victor hugo's book toilers of the sea, inspiring other works such as ian fleming's octopussy. octopuses appear in japanese erotic art, shunga. they are eaten and considered a delicacy by humans in many parts of the world, especially the mediterranean and the asian seas.

Drink

Chaudeau

Side, Snack, Appetizer

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Main

Chicken creole

Stewed chicken with a spicy tomato sauce

Side, Snack, Appetizer

Chiquetaille de morue

Shredded or flaked fish in a spicy vinaigrette, for example, cod, herring

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Side, Snack, Appetizer

Choucroute

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

Side, Snack, Appetizer

Chouquette

Choux pastry, or pâte à choux (french: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. the pastry is used in many european cuisines, including french cuisine and spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.

Side, Snack, Appetizer

Christophine gratin

Chayote (sechium edule), also known as mirliton and choko, is an edible plant belonging to the gourd family, cucurbitaceae. this fruit was first cultivated in the mesoamericas between southern mexico and honduras, with the most genetic diversity available in both mexico and guatemala. it is one of several foods introduced to the old world during the columbian exchange. at that time, the plant spread to other parts of the americas, ultimately causing it to be integrated into the cuisine of many latin american nations. the chayote fruit is mostly used cooked. when cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as especially unpalatable and tough in texture. whether raw or cooked, chayote is a good source of vitamin c. although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. the tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in asia.

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Main

Coconut crab

The coconut crab (birgus latro) is a species of terrestrial hermit crab, also known as the robber crab or palm thief. it is the largest terrestrial arthropod in the world, with a weight of up to 4.1 kg (9 lb). it can grow to up to 1 m (3 ft 3 in) in width from the tip of one leg to the tip of another. it is found on islands across the indian ocean, and parts of the pacific ocean as far east as the gambier islands and pitcairn islands, similar to the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland australia and madagascar. coconut crabs also live off the coast of africa near zanzibar. the coconut crab is the only species of the genus birgus, and is related to the other terrestrial hermit crabs of the genus coenobita. it shows a number of adaptations to life on land. juvenile coconut crabs use empty gastropod shells for protection like other hermit crabs, but the adults develop a tough exoskeleton on their abdomens and stop carrying a shell. coconut crabs have organs known as branchiostegal lungs, which they use for breathing instead of their vestigial gills. after the juvenile stage, they will drown if immersed in water for too long. they have an acute sense of smell which they use to find potential food sources, and which has developed convergently with that of insects. adult coconut crabs feed primarily on fleshy fruits, nuts, seeds, and the pith of fallen trees, but they will eat carrion and other organic matter opportunistically. anything left unattended on the ground is a potential source of food, which they will investigate and may carry away – thereby getting the alternative name of "robber crab." the species is popularly associated with the coconut palm, yet coconuts are not a significant part of its diet. although it lives in a burrow, the crab has been filmed climbing coconut and pandanus trees. no film shows a crab selectively picking coconut fruit, though they might dislodge ripe fruit that otherwise would fall naturally. climbing is an immediate escape route (if too far from the burrow) to avoid predation by large sea birds (when young) or by humans, or cannibalism (at any age) by bigger, older crabs. mating occurs on dry land, but the females return to the edge of the sea to release their fertilized eggs, and then retreat back up the beach. the larvae that hatch are planktonic for 3–4 weeks, before settling to the sea floor, entering a gastropod shell and returning to dry land. sexual maturity is reached after about 5 years, and the total lifespan may be over 60 years. in the 3–4 weeks that the larvae remain at sea, their chances of reaching another suitable location is enhanced if a floating life support system avails itself to them. examples of the systems that provide such opportunities include floating logs and rafts of marine or terrestrial vegetation. similarly, floating coconuts can be a very significant part of the crab's dispersal options. fossils of this crab date back to the miocene.

Main

Colombo

Curry, made with goat, pork, chicken, these recipes were brought to guadeloupe and martinique by immigrants from sri lanka in the 19th century, and are named after colombo, the capital of sri lanka

Main

Colombo de poulet

Chicken curry

Main

Conch

Conch () is a common name of a number of different medium-to-large-sized sea snails. conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). in north america, a conch is often identified as a queen conch, indigenous to the waters of the gulf of mexico and caribbean. queen conches are valued for seafood and are also used as fish bait.the group of conches that are sometimes referred to as "true conches" are marine gastropod molluscs in the family strombidae, specifically in the genus strombus and other closely related genera. for example, lobatus gigas, the queen conch, and laevistrombus canarium, the dog conch, are true conches. many other species are also often called "conch", but are not at all closely related to the family strombidae, including melongena species (family melongenidae) and the horse conch triplofusus papillosus (family fasciolariidae). species commonly referred to as conches also include the sacred chank or shankha shell (turbinella pyrum) and other turbinella species in the family turbinellidae. the triton's trumpet (family charoniidae) may also be fashioned into a horn and referred to as a conch.

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Court-bouillon

Court-bouillon or court bouillon (in louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. it is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. it includes seasonings and salt but lacks animal gelatin.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

Crabes farcis

Crab meat mixture stuffed in a crab shell and topped with breadcrumbs

Side, Snack, Appetizer

Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

Side, Snack, Appetizer

Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Main

Curry chicken

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Drink

Damoiseau rhum

Damoiseau is a rhum agricole distillery located in le moule, guadeloupe. it is one of five distilleries in the guadeloupe archipelago, and the only one in the grande-terre region. it has roots back to the 19th century and was originally founded as an agricultural estate. damoiseau is the leading rum producer in guadeloupe, producing more than 8 million litres per year and exported to more than 40 countries worldwide.

Main

Daube

Daube is a classic provençal (or more broadly, french) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de provence, and traditionally cooked in a daubière, a braising pan. a traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. the meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.daube is adapted in new orleans cuisine to make daube glacé. variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. for best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. in the camargue and béarn area of france, bulls killed in bullfighting festivals are often used for daube.traditionally it should be cooked for a long time and prepared the night before it is served. daube with lamb is traditionally made with white wine.

Drink

Distillerie Bellevue rum

Le rhum du domaine de bellevue est un rhum agricole produit à capesterre-de-marie-galante sur l'île de marie-galante en guadeloupe. le rhum du domaine de bellevue est produit par la s.a des rhumeries agricoles de bellevue dirigée par hubert damoiseau. acquise récemment par le groupe bardinet, la distillerie a été entièrement construite avec du matériel performant, tout en respectant, à 100%, les exigences actuelles de préservation de l'environnement. elle est à ce jour l'unique domaine écopositif au monde: sa consommation d'énergie est totalement compensée par la production d'énergie renouvelable grâce à l'installation de panneaux solaires.

Drink

Distillerie Poisson rum

Main

Dombrés

Small dumplings, used with stewed chicken, shrimp, fish, crab, crayfish, red beans

Dessert, Sweet

Doucelette

Coconut confection that is similar to fudge

Side, Snack, Appetizer

Dumplings

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

Dessert, Sweet

Éclair

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

Side, Snack, Appetizer

Féroce d'avocat

Féroce, also referred to as féroce d'avocat (english: "fierce avocado"), is prepared using mashed avocados, cassava, olive oil and lime juice, with salt cod, garlic, chili peppers, hot sauce and seasonings blended in. it is a spicy dish that can also be used as a spread on various foods. other seafood such as crab can be used to prepare féroce, and it is a popular dish in martinique, an insular region of france.

Main

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters, creole style, steamed

Main

Flamiche aux poireaux

Leek pie

Main

Flammekueche

Flammekueche (alsatian), or tarte flambée (french), is a specialty of the region of alsace. it is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons. the name of the dishes varies in local dialects; it is called flàmmeküeche, or flàmmaküacha in alsatian, or flammkuche in lorraine franconian - compare (standard-)german flammkuchen. all these names translate as "pie baked in the flames". contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Flan coco

Flan custard with coconut

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Dessert, Sweet

Fondant au chocolat

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from french for "soft"), chocolate lava cake, or simply lava cake. it should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). it is a type of self-saucing pudding.

Dessert, Sweet

Fraisier

Layered sponge cake (genoise) with fresh strawberries and mousseline (pastry cream mixed with butter)

Dessert, Sweet

Frangipane

Frangipane ( fran-jih-pa(y)n, italian: [ˌfrandʒiˈpaːne]) is a sweet almond-flavored custard used in a variety of ways including cakes and such pastries as the bakewell tart, conversation tart, jésuite and pithivier. a french spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. it is traditionally made by combining two parts of almond cream (crème d’amande) with one part pastry cream (crème pâtissière). almond cream is made from butter, sugar, eggs, almond meal, bread flour, and rum; and pastry cream is made from whole milk, vanilla bean, cornstarch, sugar, egg yolks or whole eggs, and butter. there are many variations on both of these creams as well as on the proportion of almond cream to pastry cream in frangipane. in some anecdotes it was the kind of sweet that the noblewoman jacopa da settesoli brought to st. francis of assisi in 1226, when he was dying. the “almond sweet” might also be a roman version of mustacciuoli.on epiphany, the french cut the king cake, a round cake made of frangipane layers into slices to be distributed by a child known as le petit roi (the little king) who is usually hiding under the dining table. the cake is decorated with stars, a crown, flowers and a special bean hidden inside the cake. whoever gets the piece of the frangipane cake with the bean is crowned "king" or "queen" for the following year.

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

French wine

French wine is produced all throughout france, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. france is one of the largest wine producers in the world, along with italian, spanish, and american wine-producing regions. french wine traces its history to the 6th century bc, with many of france's regions dating their wine-making history to roman times. the wines produced range from expensive wines sold internationally to modest wines usually only seen within france such as the margnat wines were during the post war period. two concepts central to the better french wines are the notion of terroir, which links the style of the wines to the locations where the grapes are grown and the wine is made, and the appellation d'origine contrôlée (aoc) system, replaced by the appellation d'origine protégée (aop) system in 2012. appellation rules closely define which grape varieties and winemaking practices are approved for classification in each of france's several hundred geographically defined appellations, which can cover regions, villages or vineyards. france is the source of many grape varieties (such as cabernet sauvignon, chardonnay, pinot noir, sauvignon blanc, syrah) that are now planted throughout the world, as well as wine-making practices and styles of wine that have been adopted in other producing countries. although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from burgundy and bordeaux, the french wine industry has seen a decline in domestic consumption and internationally, it has had to compete with many new world wines.

Main

Fricassée

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Main

Fricassée de chatrou

Stewed octopus

Side, Snack, Appetizer

Frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Fruit

Banana, breadfruit, coconut, guava, jackfruit, limes, melon de guadeloupe (pdo), mango, melons, papaya, passionfruit, pineapple, plantains, pomegranate, sapotilla, star fruit, tamarind, tangerines, watermelon

Breakfast

Fruit

Banana, breadfruit, coconut, guava, jackfruit, limes, melon de guadeloupe (pdo), mango, melons, papaya, passionfruit, pineapple, tamarind, tangerines

Drink

Fruit juice

Banana, guava, malaca apple, mango

Drink

Fruit punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. the drink was introduced from the indian subcontinent to england by employees of the east india company in the late 17th century. punch is usually served at parties in large, wide bowls, known as punch bowls. in the united states, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. the term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. thus a product labeled as "fruit punch" may contain no fruit ingredients at all.

Dessert, Sweet

Galette des rois

A king cake, also known as a three kings cake, is a cake associated in many countries with epiphany. its form and ingredients are variable, but in most cases a fève (lit. 'fava bean') such as a figurine, often said to represent the christ child, is hidden inside. after the cake is cut, whoever gets the fève wins a prize. modern fèves can be made of other materials, and can represent various objects and people.

Dessert, Sweet

Gateau

Cake, many different types

Dessert, Sweet

Gâteau à la banane

Banana cake

Dessert, Sweet

Gateau au beurre

Butter cake, made with dark rum, vanilla, lime zest, evaporated milk

Dessert, Sweet

Gateau au yaourt

Yogurt cake

Dessert, Sweet

Gateau coco

Coconut cake is a popular dessert in the southern region of the united states. it is a cake frosted with a white frosting and covered in coconut flakes.

Dessert, Sweet

Gateau patate douce

Sweet potato cake

Side, Snack, Appetizer

Gaufres

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. there are many variations based on the type of waffle iron and recipe used. waffles are eaten throughout the world, particularly in belgium, which has over a dozen regional varieties. waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Main

Gibier

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

Side, Snack, Appetizer

Giraumon

Pumpkin or squash

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.