from The Century Dictionary and Cyclopedia

  • To cut into long pieces, salt, and smoke on a bucan, as beef: a mode of preserving meat formerly practised by the Caribs and afterward by Europeans in the West Indies. Also boucan.
  • n. A kind of gridiron for smoking meat.
  • n. A place where meat is smoked.
  • n. In the West Indies, a place where coffee or cocoa is dried. Ill.
  • n. Also bocan, boucan.
  • n. Meat prepared on a bucan.


Sorry, no etymologies found.


  • A French suffix accounts for part of buccaneer, which derives from buccan (or bucan or boucan), a French version of the Tupí makem, meaning a wooden frame for roasting, smoking, or drying meat over a fire.

    VERBATIM: The Language Quarterly Vol IX No 3


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