Top 8 Newfoundland and Labrador Foods

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Scrunchions is an authentic dish from the Canadian province of Newfoundland, consisting of crispy, fried, bite-sized pieces of pork fat and salt pork rinds. The dish is typically served as an accompaniment to fish and brewis – another Newfoundlander dish made with cod and hard tack (a type of bread) – but it can also be used as a flavoring for other foods such as potatoes and salt fish.Expand

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often accompanied by butter, pickled beets, and cranberry sauce on the side. It is typically prepared for large groups of people, often resulting in lots of leftovers, which are then fried and made into a dish called cabbage hash. Jiggs dinner is named after a popular cartoon character called Jiggs, whose favorite meal was corned beef and cabbage.Expand

Touton is a small pancake made by frying bread dough in pork fat, butter, or both. It is a staple of Newfoundland cuisine that is traditionally served for breakfast, either with fruit jam or molasses. Due to their bread-like texture, toutons can also be topped with savory ingredients, or split and used as a sandwich base.Expand

Cold plate is a typical rural dish from the Canadian province of Newfoundland. This fundraiser staple is typically served for lunch or dinner, and it is especially popular at weddings and similar festive events with large groups of people. It consists of several components – pasta salads, salads based on mashed potatoes, ham, roast beef, turkey breast, tomatoes, lettuce, bread, cranberry sauce, and traditional Newfoundland poultry dressing (breadcrumbs, onions, and summer savory). In the 1960s and 1970s, cold plate was a weekly occurrence, when the leftovers from Sunday roast would be served for dinner along with a variety of salads.Expand

Figgy duff is a flavorful Canadian pudding made with flour, molasses, raisins, breadcrumbs, brown sugar, and butter. The mixture is stuffed in a cotton bag or cloth, then steamed or boiled in water. It is believed that the dish originated with the first settlers in Newfoundland and Labrador. Regarding the name of the dish, figgy refers to raisins, while duff refers to the dough. It is recommended to serve the pudding with whipped cream or fruit custards.Expand

Bakeapple pie is a traditional pie of the Canadian Newfoundland and Labrador region. Despite its name, there are no apples in this pie since bakeapple denotes cloudberries – sweet, bright orange fruits filled with seeds. The pastry dough is typically made with flour, salt, eggs, vinegar, and baking powder, while the filling consists only of cloudberries and sugar. Once baked, the pie is left to cool and set, and then it's ready to be eaten.Expand

Flipper pie is a traditional pie made with an unusual ingredient – harp seal flippers. It originates from Newfoundland and Labrador, where it has been prepared and consumed during the Lenten season (especially Good Friday and Easter) and the annual seal hunt since 1555. Most recipes call for flour-coated, pan-fried seal meat, which is then roasted with vegetables such as onions, potatoes, carrots, and turnips. The combination is baked in a pastry shell, and the pie is often served with Worcestershire sauce on the side. Interestingly, the practice of seal hunting and the preparation of this pie have been criticized by animal rights activist groups and Sir Paul McCartney.Expand

Fish and brewis is a traditional Newfoundlander meal consisting of cod and hard, dry biscuits known as hardtacks. This rural dish was originally developed by fishermen on their long fishing trips, when the dish was made with salt fish, salt pork, and hardtack biscuits. Nowadays, the dish is typically served with scrunchions – fried chunks of salted pork rind. It can also be additionally flavored with pepper or a spoonful of molasses. Apart from scrunchions, fish and brewis pairs well with boiled peas or steamed vegetables.Expand