What is canadian food

Jane has a brilliant recipe for gluten-free Nanaimo bars on her website The Heritage Cook and they are delicious. God only knows why Canadian love Ketchup flavoured potato chips crisps but they do. Another favourite All Dressed which is exactly what it sounds like. Chips with a little BBQ flavour, salt and vinegar, ketchup, and that other Canadian favourite chip sour cream and onion.

Sounds revolting but actually pretty tasty. A true Canadian classic and a pure Canadian traditional dish. We love it in cakes, cookies and candy, but best of all in early spring we head to the nearest sugar shack at Maple syrup time and pour fresh syrup onto packed snow and tuck into our maple taffy.

We save these glorious treats for our sugar hit at festivals and fairs throughout the summer months. A delicious oval of deep-fried dough that we cover in toppings from peanut butter and chocolate to strawberries and cream. They are hot, melty, gooey piles of deliciousness.

Now pretty much every deli in Canada carries a version of this delicacy. It is a close relative to pastrami but not the same at all. Pastrami is usually made with dense, fatty beef plate although it is now common in the United States to see it made from beef brisket, beef round, and turkey. Smoked meat comes from leaner, stringier brisket. Pastrami is usually brined while smoked meat is dry-rubbed with curing salt. You can see the difference as well the smoked meat is a dark rich red and Pastrami a sort of insipid pink.

A true Canadian traditional food a Montreal bagel. Yes, there is a difference between New York bagels and Montreal Bagels. Heaven with some BC smoked salmon and a schmear. Containing vodka, tomato juice and clam juice, a shot of Tabasco hot sauce and another shot of Worcestershire sauce, the drink is served over ice in a salt-rimmed and celery garnished glass.

A favourite of Canadians across the country. Only found out in the Saskatchewan prairies the Saskatoon berry gave Saskatoon Saskatchewan its name. These days the sweet nutty berries are used in pies, jams, wine, cider beer and are being grown as a speciality product for cereals and trail mixes. One of the first coffee shops that opened in Canada by a former Hockey Player Tim Horton the menu of chains like Tim Hortons have become a Canadian addiction.

The great office wakeup needs its Tims and Timbits. Made up of Earl Grey tea, milk and vanilla syrup, this steamy concoction originated in Vancouver and can be found across Canada. It is essentially a tea latte but according to my sources, it is a fabulous soothing drink.

You can find a great recipe on Life with Dee. Restaurants serve the perch lightly fried and usually with a great plate of fries. The loin is then rolled in ground yellow peas or sometimes cornmeal.

It is sweet, juicy and makes a brilliant bacon sarnie. A pretty controversial but traditional Canadian dish made dominantly on the east coast of Canada in Newfoundland and Labrador. Chefs like Anthony Bourdain have said that it is sustainable and a healthy source of protein but others vehemently disagree.

Very similar to split pea and ham soup but made with yellow split peas. This traditional soup came to be known as Habitant Pea Soup and can now be found in a can in most grocery stores. It is believed it came to Canada from France with the French immigrants. Another Quebecois favourite it is believed this was created by French factory workers during the depression.

When the cake bakes the sugar syrup settles on the bottom creating a sauce. The happy result of wine grapes freezing in the brutal Ontario winter in when the grapes froze on the vine. In the Canadian Ice Wine won an international wine trophy and history was made. By the early s, Canada was established as the largest producer of ice wine in the world. 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. Its flavor is sweet, so it is often used in desserts such as waffles, crepes, and pancakes. As an emblem of the country, this viscous liquid can be found easily in the nation's supermarkets or even in specialist maple syrup stores.

Trempettes are one of the most typical sweet dishes in Canada. They can be eaten at breakfast or as dessert. They are crispy, thick pancakes and are usually accompanied by a piece of butter or cream and completely covered with maple syrup, the most popular condiment in the country.

This cake-shaped dessert is originally from Nanaimo, British Columbia. It is composed of a crumbled cookie or waffle base, covered by a layer of custard and, at the top, molten chocolate. Depending on where it is consumed, this cake may come in different variations. In some restaurants, they add mint to give a touch of freshness to its sweet taste. Trips to Africa. Botswana 2. Egypt Ethiopia 1. Kenya 6.

Madagascar 1. Mauritius 3. Morocco 8. Namibia 3. South Africa 8. Tanzania 5. Uganda 2. Zimbabwe 4. Let me know when there is availability. Trips to Americas. Argentina Bolivia 1. Brazil Chile 9. Colombia 7. Costa Rica 7. Ecuador Guatemala 1. Honduras 1. Mexico 4. Panama 2. Peru Trips to Asia. Bhutan 1. Cambodia 8. China 3. India Indonesia 8. Dining in Canada can be anything you want it to be, from a hearty meal at a homey hotel far from civilization to a modern fusion experience at a swanky cosmopolitan restaurant.

The exact genre of food on offer at each rolling establishment depends mostly on the local immigrant population, but you can be sure to find something tasty and cheap. This is thanks to the growing popularity of the farm-to-table movement. Today, in agricultural areas, you can find a meal as good as or better than! Of course, some Canadian regions are still metaphorical deserts—or tundras—when it comes to fine dining.

A classic French-Canadian delicacy, this dish is concentrated in French Canada but can be found across the country. Consisting of french fries topped with brown gravy and fresh cheese curds, poutine is famous both as a late-night indulgence and as a restorative morning treat. While it was created and persists as a fast food indulgence, many top-end Canadian restaurants today will offer their own spruced-up versions, garnishing the humble dish with duck confit, foie gras, sweet potato fries or even lobster.

Maybe the quintessential Canadian delicacy, maple syrup is traditionally served with breakfast, alongside pancakes and bacon, but it can also be used as a sweetener in baked goods, candies or beverages. Similar to US Chinese food, Canadian Chinese Food emerged with the arrival of a wave of Cantonese immigrants to the country in the s.

While many aspects of Canadian culture and cuisine look familiar to US visitors, one foodstuff on offer is sure to surprise: the potato chips. Canadians pride themselves on the unique chip flavors available at their stores, including poutine, Jamaican jerk chicken and maple bacon. Here are some of these regional dishes and where to find them.

Native to the far north of the country, caribou stew is a classic of rural Canadian cooking. The stew typically also includes potatoes, carrots, celery and onion.

This makes for a hearty meal—if you can get your mind off Rudolph. Available in the summer months, saskatoon berries are a delicious seasonal treat native to southern Canada. From late June to early August, you can find this jam around Canada.