Canadian Food, the Cuisine of Many Regions

Canadian cuisine has been shaped and impacted by continual waves of immigration. Original dishes stem from Native Americans and Inuit and then incorporate French and British influences in. The cooking styles of Canada differ from region to region so there are many different approaches to recipes and ingredients used.

Canadians recipes use many staples including potatoes, bread and noodles as well as their crops of wheat, barley, fruits and vegetables. Potatoes, turnips, cabbage, carrots and fiddlehead are some of the vegetables used and apples, pears, peaches and berries and popular fruits used in recipes. Recipes are flavored with pepper, sage, thyme, onion and the ever popular maple syrup.

Their traditional meats include beef and pork. Poultry such as duck, goose, chicken and turkey and also widely eaten. They also eat many wild game animals like rabbits, venison, caribou, elk and bison. Seafood is plentiful in Canada from the Atlantic and Pacific Coasts as well as fish from many lakes. Lobster, scallops, seal blubber, Arctic char and salmon are used in recipes. Seafood Chowder is a recipe that uses a mixture of seafood from the coasts of Canada.

Traditional Canadian food includes hearty soups and stews of meat and vegetables with peas, beef, rabbit or other game stew. Meats are often roasted or grilled or turned into meat pie. Other pies are made from sugar in Quebec, cod tongues and seal flipper in Newfoundland and sweet pies from apples and pumpkin.

Canadian drinks and breakfast are often sweet with pancakes, hot cereal, muffins, coffee and tea. Cranberry Orange Muffins are a great example of a healthy yet sweet breakfast treat. Eggs and bacon are also eaten at breakfast. Lunch is usually light and could include soup, sandwich, salad or even pizza or pasta. Dinner is the largest meal that is eaten early in the evening and includes meat, potatoes and vegetables.

Share this Recipe!

Leave a Reply