Cuisine of the Maritimes

The Maritimes region of Canada has some unique foods; the region has foodstuffs that are indigenous to the area and cultural phenomena has brought non-native foods to the area. The region is in Eastern Canada, and comprises three provinces: New Brunswick, Nova Scotia, and Prince Edward Island. On the Atlantic coast, the Maritimes are a subregion of Atlantic Canada. Some of the cuisine has its origins in the foods of the indigenous peoples of Nova Scotia.

Poutine râpée, an Acadian pork-potato dish, and rapée/rapie pie, an Acadian poultry dish, are Maritime-based. Seafood is of great importance in the Maritimes and it is prepared in many ways, probably limited only by the number of cooks.Lobster rolls are to be found wherever tourists go, but the locals love them too; these can be found in the United States as well, particularly in Maine, which adjoins the Province of New Brunswick, the only province with two official languages, French and English, which is an indication of the cultures one will find in this province between Quebec and Nova Scotia.

No one who has visited the homes of Maritimers who go back a few generations is likely to forget dulse; dulse is seaweed of a certain type and grows along the New Brunswick and Nova Scotia coasts. Some Maritimers crunch on dried dulse, a reddish-purple-to-black salty-tasting snack, rather as others would munch potato chips and one usually sees a small dish on a side table somewhere near where family members are sitting. The popular Dulse, Lettuce and Tomato (DLT) sandwich is a local favorite found at the historic Saint John City Market.

Potatoes being a mainstay crop in New Brunswick and Prince Edward Island, are also a staple in Maritime cruisine. Hash Brown Casserole made with potato, cheese and cream dish and potato pancakes similar to Irish Boxty are very popular breakfast dishes.

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