Acadian cuisine

After the English conquered Acadia during the 18th century, they decided to deport the Acadians and take their settlements, which were often built on the most fertile earth in the colony.

As such, Acadian cuisine in the 18th century was refocused around what could be grown, hunted and fished in the less fertile lands of the East Coast of New Brunswick and the Upper St. John River Valley.

[5] Acadian cuisine often features fish and seafood, especially cod and Atlantic herring, but also mackerel, berlicoco, lobster, crab, salmon, mussels, trout, clams, flounder, smelt and scallops.

The vegetables of Acadian cuisine are the potato, onion, carrot, turnip, legume, beet, squash and corn.

Some ingredients like rice, molasses, dried raisins and brown sugar are part of Acadian cuisine because of historical commerce between Acadia and regions like the Antilles and Brazil.