The Special Cuisine of Nova Scotia

By David Raezer

Special people, special cuisine

In the end, a cuisine’s unique character comes down to the people who make it. And the people who make it in Nova Scotia are Acadians, descendants of French settlers who arrived in the Canadian Maritime Provinces of New Brunswick, Nova Scotia and Prince Edward Island during the 1600s.

Although the Acadians have had to face many challenges in their North American home — most notably, Expulsion by the British (1755–1764) — they have rekindled their history and produce a very special, exceptionally homestyle cuisine.

The video at right offers a bit of perspective.

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Rappie pie recipe

As you saw above, rappie pie — a hearty casserole-like grated-potato “pie” — is a staple (and quite tasty) dish, a signature of Nova Scotia.

To the right, you will see a detailed recipe on how to make it.

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Be on the lookout for

But the food is not only rappie pie. Be on the lookout for:

lobster (of course). You will find it in every imaginable form, from lobster rolls to lobster beer (!).
blueberries. There are no sweeter blueberries in the world than those from Oxford, NS.
the donair. A Halifax specialty: spiced beef, cooked on a spit and shaved onto a pita, doused in a sweet garlic sauce and garnished with tomatoes and raw onions. Not for the faint of heart.
digby scallops. These Bay of Fundy beauties are known for large size and succulent flavor. Find out more about them in the video at right.

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