Capital financiero, propiedad inmobiliaria y cultura by David Harvey Neil Smith

By David Harvey Neil Smith

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Soudons: Sweet clams. souskai: Green fruits, grated and macerated in lime juice, salt and hot pepper. table d’hote: Chef’s specialty of the day. ti-nain: A small banana, cooked like a vegetable. It is not as sweet as the larger variety. ti-punch: Drink made of rum, sugarcane syrup and lime. titiris: Tiny fish. touffé: Braised. z’habitants: Another word for large crayfish, often seen on menus in Guadeloupe. Petit déjeuner means breakfast, while déjeuner means lunch. An entrée is an appetizer, not a main course.

Cirique: A small crab. colombo (curry): In the Caribbean, it is usually a mild green curry that is not as hot as Indian curry. The most common colombo will be made with cabri, small goat, but occasionally chicken or pork is used. corossol: A white-fleshed fruit. court-bouillon: Tomato, pepper and onion mix. crabbe de terre: Land crab. Islanders make the meaty creatures more flavorful by feeding them a diet of coconut and hot pepper. dombre: A small flour croquette. écrevisses: Freshwater crayfish.

Bugs also hate the smell of chlorine, so frequent dips in the hotel pool might be a good idea. The Best Attractions & Activities Each of the northern Windward islands offers special things to do that you will long remember. Here are a few must-do suggestions: Hike some of the 180 miles of trails that run through the 74,000-acre Parc National on Guadeloupe. Sail around the eight-island archipelago of Les Saintes off the Guadeloupe coast to find a perfect beach. Drive the famous La Trace route through the rain forest on Martinique.

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