This hearty recipe is part of the traditional Acadian cuisine.
It was – and still is – one of the favorite meals of Acadians,
at least in the region of southeast New Brunswick. Origin:
Grand-Pré National Historic Site Region: Atlantic (Nova Scotia)
Course: Main Course Painting of The Harvest by artist Claude
Picard© Parks Canada Bouilli (boiled dinner) is a traditional
Acadian meal. All of the ingredients would have been found in
the bountiful gardens and farms of the Acadians in the area of
Grand Pré. It was no doubt among the meals that the Acadian
women prepared during the voyage from Grand-Pré to the Anglo-
American colonies in the fall of 1755. In fact, the provision
lists of the deportation boats included most of the ingredients
– cabbage, turnips, potatoes and salt beef instead of salt pork.
- 5 oz | 150 g salt pork (cut in small cubes and sautéed until
browned) - 3-3½ lbs | 1.5 kg pork loin - 1 lb | 500 g cabbage,
cut in eight pieces - 1 lb | 500 potatoes, peeled and cut in
large chunks - ½ lb | 250 g