The Food
Eat and Drink in the Madawaska Region
Ployes et Fricot
A Buckwheat pancake that is the standard table bread of Brayons. Popularized as an alternative to barley and wheat during a grain famine in the 1830's. Regional strain of the seed and cooking styles make the St. John Ploye unique in color and size.
Fricot is a chicken stew that is a staple comfort food in the region. At it's core it is chicken, spices, carrots, potatoes and celery along with a dumpling called poutines (contrary to the Quebecouis Poutine). The poutines and spices decide the regional characteristics of the dish. Maratime Acadian dumplings are potatoto based but Brayon dumplings are grain based. Some regions fill them with spiced meats.
Boudin
Boudin is a sausage made by collecting a pigs blood in a sausage casing, traditionally the small intestine. Differs from the Boudin made by Cajun relatives in Lousiana by being pure blood and not including any other ingredients such as rice.
Creton
A traditional spread that is a staple in any valley household. Made from ground pork simmered in milk or water and mixed with onions, cloves and other spices depending on family recipe. Historically this is how many of the unused parts of the animal were prepared including fat, shank, marrow and even brains (according to my mom). Marrow or gelatin is still used for texture.
Herbes Salées
A standard seasoning or condiment in the region. Made by curing minced herbs and sometimes vegetables in a jar with course salt for around 2 weeks. This helps preserve the fresh herbs as well as bring out the moisture and a strong and unique flavor. Ingredients vary greatly based on family tradition or often whatever is on hand.
Tourtière
A traditional dish in all Franco American communities, especially during the holidays. Recipes differ regionally. The valley variety is traditionally made with only one meat, pork and include the traditional Acadian seasonings of cinnamon and clove along with the other standard ingredients.
Fiddleheads
Fiddleheads are foraged and harvested in the spring, a common tradition amongst valley residents. Acadians were the first European settlers to begin eating the plant due to their connection to local native populations. Are often boiled and than sautéed or pickled.
Bouilli
A common meal in much of the Northeast, valley residents usually cook boiled dinner, which they call Bouilli, with corned beef along with the standard potatoes, root vegetables cabbage and peas. Salted pork belly is also common as an addition in both Brayon and Quebecois Bouilli, however the Quebecois traditionally use beef rather than corned beef.
Tarte au Sucre
The most notable desert, a sweet pie filled with brown sugar and maple syrup mixed with cream butter and flour. It is commonly prepared open faced in the valley.
La Bagosse
Acadian moonshine. Prepared differently around the many Acadian regions, the Valley historically prepared it with barrel fermented potatoes and whatever else was available such as rhubarb, fruits and much else. Production spiked during prohibition as the Madawaska Region became a hub of liquor production and border smuggling.