Acadian cuisine

Acadian cuisine (French: Cuisine acadienne) is the traditional dishes of the Acadian people.[1][2][3] Acadians adapted their cuisine to incorporate the crops, seafood and animals that flourished primarly in the East Coast of New Brunswick or the maritime region and the Upper St. John River Valley, particularly after the English began pushing the Acadian farmers out of their original settlements onto less productive land.[4]

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Some examples of Acadian dishes are:

• Poutine râpée: potato dumplings
• Fricot: a type of soup or stew
• Tourtière: meat pie
• Rappie pie (Râpure): a dish of grated potatoes and meat( salted pork ) (usually chicken)
• Pâté chinois: a dish consisting of mashed potatoes, ground beef and creamed corn
• Garlic fingers: also known as Doigt-à-l'Ail
• Bouilli Acadien:[5] a boiled dinner consisting of potatoes, salted beef or pork, carrots, green beans, cabbage and turnips.
• Coques frites: also known as Acadian Fried clams
• Pets de sœurs: pastry filled with butter and brown sugar which are rolled, sliced and then baked.
• Lobster roll (Pain au homard): a lobster and mayonnaise sandwich
• Acadian Fishcake (Pâté au poisson)
• Tarte au sucre acadienne (acadian sugar pie)