A Montreal favourite a steamed hot dog in a soft bun served with the traditional toppings of mustard, chopped onion, and fresh coleslaw or plain chopped cabbage NOT sauerkraut.
It never includes ketchup and no relish. From Nova Scotia, this dish is a stew or soup containing fresh vegetables such as small baby potatoes or new potatoes, fresh peas, green beans and wax beans as well as carrots. These vegetables are cooked in a milk broth that contains butter, pepper and salt. Commonly, this dish is accompanied by corned beef from a can.
A sort of version of a blintz A ploye is a pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in New Brunswick. Served with maple syrup or often with Chicken Frico pie it has the appearance of a crepe rather than a thick pancake. Originating in the maritime provinces from the French folks who became Acadians a fricot pie is simply a meat stew. Slow-cooked with potatoes, onions seasonal vegetables and served with dumplings instead of pastry.
Usually, it used an older chicken that had stopped laying and takes a while to tenderize the meat so slow cooking was required. Not a desert as you may think but a meat sausage. From Nova Scotia its made with pork, beef, onions and mixed spices with summer savoury being the dominant flavour. Served at breakfast and other meals much like the English or Irish Black pudding or the Scottish White pudding this is a perennial east coast favourite.
The potatoes are grated then strained of liquid and then cooked again with a meat broth, onions and this potato layer is then layered with chicken, beef or clams resulting in Rappie Pie. Grunts are a Canadian East Coast type of fruit cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings.
A boiled pudding that is multi-dimensional both sweet and savoury — well sort of. Blueberry duff is made with a cake type of batter poured in cheesecloth or a cotton bag.
The bag is tied at the top and the resulting bag is dropped into a Jiggs dinner pot. Uses my very not favourite vegetable turnip also known as swede. Other ingredients include Salt beef, potatoes, carrot, cabbage, turnip greens all boiled up and served with Blueberry duff. Usually drenched in a thin gravy and sometimes cranberry sauce, mustard and pickles on the side.
A west coast delicacy and only available for around 6 weeks a year in spring the spot prawn meat is soft and sweet. Indigenous people need to be thanked again for this tasty sweet and smoky treat. This used the best wild-caught salmon which is marinaded then brined and cold smoked.
You can order yours from Amazon. A sort of Quebecois pate made from pork, onions and spices. Usually served on toast of ployes as part of a traditional Quebec breakfast. Essentially pork scratchings or pork rinds that are dipped in maple syrup usually in a sugar shack during the maple sugar harvest. Another heavenly marriage of salty and sweet. Who could beat a favourite Newfoundland treat?
A Touton is deep-fried fresh bread dough that is cooked and then dipped in Maple Syrup or molasses. Sort of like a pancake the toutons used to be fried in pork fat and served with the main course but these days are more likely to be a sweet dessert.
Only available in the Maritimes Moon Mist ice cream has been around for years a combination of banana, blue raspberry and grape the Instagrammers love it. The bonus is that you can buy Canadian Cream Soda from Amazon. We are famous for our ice wine but what the heck do you do with frozen apples? Well in Quebec they are making cider from them. An Eastern Ontario treat the apples are frozen and pressed very slowly to preserve what juice is left. Served with a cheese board at the end of the meal superb!
Newfoundland Screech rum is made from a blend of imported Jamaican rum, water from Newfoundland, caramel colour and flavouring. Just as all countries subscribe to different beliefs, and spiritualities and have different languages and cultures, which have caused strife and violence along with peace and reconciliation so too have the First Nations. However, their cultures and communities date back thousands of years, with societies based around restorative justice, respect to the land, responsibility to the community, and consumption based on need.
We can thank the native people of Canada for much of the food we enjoy today. Maple syrup is the first that comes to mind and although many folks in Canada have made a good living from Sugar Shacks and tapping maple trees it was the indigenous people who taught us how to do that.
Here are more first nations dishes in Canada to appreciate. This indigenous cuisine is now being seen across Canada and a great deal is being recovered by those people who work tirelessly to reclaim their foodways, their original languages and culture. Thanks to the stripping of native culture by the church and successive Canadian governments the native people of Canada have been torn from their culture and their land and much work is being done by native chefs and individuals who are re-creating and finding their ancient ancestors foodways again.
Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. Another great vegetable that we can thank our indigenous people for teaching us about. The fiddlehead comes from the Ostrich fern and they grow in wild wet areas of Eastern Canada. Bannock is something a lot of folks consider a Canadian food, and again it was the indigenous peoples of Canada who taught folks how to make bannock to help boost their carb intake back in the day.
Bannock is a baking powder bread that native people in Canada made from flour derived from corn, roots, tree sap and baking powder. I must add here that baking powder was invented by the indigenous peoples from ashes and was exported by those flour producers sending flour to Great Britain. Muktuk is something many Canadians have never tried, but if you live in one of the territories or in a northern region of the country, then this is likely a staple of your diet.
Muktuk is often served raw, but sometimes is fried and served with soy sauce. Although you may be surprised to see this Italian food on a list of popular Canadian foods, Canada has two claims to fame when it comes to pizza! First, the Hawaiian pizza pineapple, cheese, and ham was invented in Chatham, Ontario!
Also, we have our own pizza topping named after us: Canadian Pizza… which consists of cheese, bacon, pepperoni, and mushrooms! While it is true that New York City is much more famous for them, Montreal has certainly made a name for itself in the world of bagels!
Montreal style bagels are smaller, thinner, and often more dense than a typical bagel, and sometimes sweeter. This is because they are often boiled in a water bath sweetened with honey or malt before baking, and then they are always baked in a wood-fire oven often in full view of the customers!
A typical donair is made from shaved meat in a pita, with vegetables and some kind of zesty sauce. The east coast Canada donair, made famous in Halifax, is made with a signature sweet sauce: garlic, vinegar, sugar, and condensed milk!
This dish is so popular in Nova Scotia, it has been named their official food since This national treasure is made in households all over Newfoundland in the months of April and May, when the annual seal hunt takes place. Flipper pie varies based on who you ask, but for folks from Newfoundland and Labrador, this is a dish that cannot be missed!
These fried pastry pockets are named after their resemblance to a beaver tail! They are usually sweet and come with maple syrup or powdered sugar, but are sometimes savory. So much of Canada is covered in forest, it is an excellent place for foraging: mushrooms famous in BC and Ontario!
All these foods are staples of the Canadian food landscape. Also, game meats are incredibly popular in Canada — especially in northern parts and in the Prairies. Venison, moose, and duck… and of course… caribou stew! Although not technically a food, the Caesar cocktail often has enough accompaniments to be considered a light lunch. This iconic Canadian cocktail is typically vodka based, but sometimes contains gin or tequila.
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