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Acadian cuisine (French: Cuisine acadienne) comprises the traditional dishes of the Acadian people. [ 1 ] [ 2 ] [ 3 ] It is primarily seen in the present-day cultural region of Acadia . Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians , proximity to the ocean, the Canadian winter , bad soil fertility, the cuisine of ...
French settlers introduced new ingredients and cooking techniques, such as the use of dairy products, baking, and the concept of the "pot-au-feu," a slow-cooked meat and vegetable dish. Acadian dishes like rappie pie, a grated potato and meat pie, and poutine râpée, a boiled potato dumpling filled with pork, are still popular in the region.
Fricot is a traditional Acadian dish.Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!" [1]. The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings.
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Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. Some versions of the dish call for the dumpling to be boiled on its own for several hours.
French Canadian cuisine can also be divided into Québécois cuisine and Acadian cuisine. Regional cuisines have continued to develop with subsequent waves of immigration during the 19th, 20th, and 21st centuries, such as from Central Europe, Southern Europe, Eastern Europe, South Asia, East Asia, and the Caribbean.
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Rappie pie is a traditional Acadian dish from southwest Nova Scotia, [1] New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie , râpée , or râpure . [ 2 ] [ 3 ] Its name is derived from the French patates râpées meaning 'grated potatoes'. [ 4 ]