Like many settlements, Nova Scotia has survived on a diet of local and imported foods. And being a maritime province, seafood has played a major role in the local cuisine too. The Acadians (French settlers, some of whom made their way to Louisiana and became known as Cajun), British, African and Indigenous (Mi’kmaq) people contributed to the culinary landscape that typifies Nova Scotia.
The Annapolis Valley is a fertile area in western Nova Scotia that produces a number of goods sold at many farmers’ markets. Get your five a day with ease in the Valley. And blueberries are a super food full of antioxidants!
wild blueberries, fiddleheads (ferns), maple syrup, apples
Thanks to the international trade route the French settlement at Louisbourg was able to secure a supply of otherworldly goods.
nutmeg, cinnamon (pictured), rum
Spices help preserve food and promote digestion and rum is good for…(suggestions)?
Whether you are vegetarian or not you can take part in eating the fruits of the sea, either plant or animal. Dulse, a seaweed, contains the mineral important for thyroid function, iodine, as well as iron, vitamin B6 and potassium. Oysters are known for containing zinc-an important mineral for immune function.
dulse, lobster, scallops, oysters
Many Nova Scotian kitchens and cookbooks will have some version of the following:
molasses cookies, oat cakes, chowder, donairs (similar to Arabic shawarma or Greek gyros)
In the comfort of your own kitchen you can perform a little bit of recipe alchemy to make healthier versions of these treats.
*Reduce the amount of sugar called for in the recipe.
*Replace dairy with a 50/50 mix of coconut milk and rice/almond milk (or all rice/almond milk)
*Reduce the fat and/or use coconut butter, grapeseed oil or high-oleic safflower oil in place of butter or shortening.