Naming the dishes that make up the culinary cuisine of Canada is no mean feat (for non-Canadians that is!). Let us expand your Canadian cuisine repertoire beyond poutine and maple syrup and who knows, you may become a dinner party guru or at least win a couple of pub quizzes.
These sugary treats were invented back in the early 1600s made from butter, sugar, syrup and eggs. Back in the day these shortbread-like treats were made from a very simple recipe while nowadays there is far more variation.
Named after the west coast city of Nanaimo, these chocolate bars are a favourite at bake sales across the nation. Think about a crumbly base, with a layer of custard cream topped with a layer of chocolate, and there you have it!
Not the most appetising of names but try not to let that dissuade you. Similar in appearance to the spotted dick, yet another questionable name, the figgy duff is a boiled pudding containing raisins, sugar, butter and flour originating from Newfoundland.
This meaty pie is often associated with Christmas, but is devoured all year round in Quebec where it originates. Tourtière can be made with beef, veal or pork but in Montreal you are likely to only find the latter.
Split Pea Soup
Perhaps the most famous of food exports from Canada, even if you haven’t heard of it, is split pea soup. It is made from dried peas and a ham bone to add flavour.