Acadian cuisine

Acadian cuisine is a style of cooking originating from the Acadians, who are the descendants of French colonists who settled in Acadia during the 17th and 18th centuries. Today, the Acadians are the majority French-speaking population in the Canadian provinces of New Brunswick, Prince Edward Island, and parts of Nova Scotia and Quebec.

History

The Acadian cuisine has its roots in the culinary traditions of the French settlers who arrived in North America in the 17th century. The cuisine has evolved over the centuries, incorporating elements of Native American, British, and American cuisine.

Ingredients

Acadian cuisine is characterized by its use of locally sourced ingredients. Seafood, such as lobster, clams, oysters, and herring, is a staple of the Acadian diet. Other common ingredients include potatoes, pork, chicken, and a variety of vegetables.

Dishes

Some of the most popular Acadian dishes include poutine râpée, a grated potato dumpling filled with pork; fricot, a stew made with chicken, potatoes, and dumplings; and rappie pie, a casserole made with grated potatoes and meat.

Influence

Acadian cuisine has had a significant influence on other culinary traditions, particularly those of Cajun and Creole in Louisiana, where many Acadians settled after being expelled from their lands in the 18th century.

See also

• Cuisine of Quebec
• Cuisine of New Brunswick
• Cuisine of Prince Edward Island
• Cuisine of Nova Scotia

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