suulsulu

I. N

1. house,plant,tree xxx

Notas:

Etnográfica:
One tough stick (a short tree) for house beams. Skwaalup Cay is in Bluefields Lagoon, but there aren't any of the trees there. As of 2008, there are plenty around Aguila.
Léxica:
Also sulsul (Angela). Sulba in Spanish.

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suulup

I. N

1. fishing,health,palm,plant,tree palm variety

Pictures/Imagenes:

2. artef. pipe bowl

3. artef. torch

Notas:

Etnográfica:
A bitter fruit that only the Rama used to eat. You cut the bunch of fruits and let it ripen for eight days before you eat it. You eat the seed when it is ripe: yellow outside, and red inside. It is called "Rama pills." It is bitter, but it is good for the blood. You can mix it with coconut trash (the grated coconut that is left after you sqeeze the milk out), or with roast ripe banana. You can also use the seed to make the bowl of a pipe. The siliku torch is to make light to see the snook so you can strike them with a harpoon in dry weather times in the lagoon and in Cane Creek. If you cut it in the rain times you have to put it in the house to dry. You cut off the leaf part, peel back the bark, beat the white part, split it fine, put about three of them in a bundle and tie them up and light the end. Each bundle is two yards long and lasts about an hour. As of 2008, however, there were not enough snook around to torch, and even if there were, more and more people have headlamps now. The leaves also used to make the walls around a house and a sleeping mat when you're in the bush and have nothing else.
Gramatical:
With 'up' for round objects.
Léxica:
Kind of palm tree.

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suulup kabungkabung

I. N

1. animal,shellfish fiddler crab

Notas:

Etnográfica:
Jokingly called Fidel Castro. Used for fish bait.

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suung

No hay definicion(es)

Notas:

Gramatical:
Emphatic form of the verb 'sung' (see).

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suungsu

I. ADV

1. slow

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suupa

I. N

1. artef.,food,plant peach palm

Notas:

Etnográfica:
Tree species with very strong wood used to make bows, staffs, sinnaks, and arrows. Also refers to the fruit, which is a nutritious staple traditionally in season around Sept.- Nov. There is a number of different varieties of this palm, some with spiny trunks, and some with smooth trunks. The clusters of fruit grow high up on the tree, and most varieties are red, orange, or yellow when ripe. Each suupa looks like a miniature coconut. The best ones are "cracky-cracky;" i.e., the outsie of the fruit is not overly smooth and shiny. You boil them in water with a little salt, peel them, and eat what corresponds to the husk of the coconut. The flesh should be dry like a potato, and not "waterish." Enjoyed as a meal accompanied by hot coffee. Is also made into bunya. (See "suupa kaas.") Highly desirable commercial item all over the coast and in Managua especially by Costenos. Will rot if not cooked and eaten within about four days from harvest. Problems with people stealing suupa from owners' trees, sometimes even cutting down the tree to get the bunches of fruit. Can also be dried and made into flour to use to make a porridge, though no one today does that. Some trees also bear in dry weather, around April. As of 2009, commentary that with the climate change, some trees are "mix-up, mix-up" regarding when they are bearing.
Léxica:
Borrowing from Miskitu 'supa'.

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Suupa aing Sikwiik

I. PN

1. toponomy,water Suupa Creek

Composicion:

expression

Morfemas
suupa	aing	sikwiik
peach palm	of	creek

Notas:

Etnográfica:
Creek in Punta Gorda.
Gramatical:
Alternative form with short vowel 'supa', and short vowel 'sikwik'.
Léxica:
Suupa is a Kriol word, it is pijibay in Spanish.

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suupa kaas

I. N

1. food,plant bunya

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suurak

I. N

1. food,fruit,plant pineapple

Pictures/Imagenes:

Notas:

Etnográfica:
There are a number of different varieties, from so extremely sour and acidic that it is edible (horse pine) to very sweet and non-acidic (sugarloaf). Horse pine will actually cut up your tongue if you try to eat it. They usually just eat pineapple raw, but also sometimes make pineapple wine. To make this, you put the cut peels in a jar with freshly squeezed cane juice and let it ferment in the sun for a few days. Only made in the bush by those who have both sugar cane and a cane press.