For many Acadians living in southern New Brunswick, Canada, Poutines Rapée, a potato dumpling with a mixture of seasoned pork in the center, is considered a national dish. Although the greyish colour and gluey texture of the poutines make them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance.
- 1/2 pound (250 g.) fatty salt pork
- 10 potatoes, finely grated
- 4 potatoes, cooked and mashed
- salt and pepper, to taste
Soak the pork overnight in cold water to remove the salt, and cut into cubes.
Extract the water from the grated potatoes, by putting them in a cotton bag and squeezing vigorously.
Mix the mashed potatoes with the grated potatoes. Season with salt and pepper. Roll the potatoe mixture into a ball resembling small snowballs. Make a hole in the centre of the potato ball with your thumb and add 1 tbsp. (15 ml.) of the salt pork. Close the hole and roll the poutines in flour.
Gently drop the poutines, 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil. Simmer the poutines for 2 to 3 hours.
Eat the poutines hot with a little salt and white or brown sugar; or other condiments can be butter, salt and pepper, Ketchup, or molasses.
Makes 6 poutines.
In Chéticamp, Acadians make a large Poutine à la râpure, which they call Cochon en sac (Pig in a Bag). To make this simple variation, add salt, baking powder and flour to the grated potatoes. Cook the Cochon by steaming it in a large cotton bag. Serve with sugar and molasses. [Note from Yvon: I personally saw a group of Acadians enjoying the poutines, with ketchup and/or mustard]! Poutines may also be cut into slices and fried with butter.
[ Recipe # 2 ]
Poutines Rapées are a mixture of raw grated potatoes, combined with cooked and mashed potatoes and then formed into a ball, stuffed with seasoned salt pork and then simmered in salted water. They are served with brown sugar or molasses (and I have seen them eaten with mustard).
- 1/2 pound of fatty, salted pork
- 10 potatoes
- 4 potatoes, cooked, mashed and seasoned with salt and pepper
Soak the salted pork overnight to remove the excess salt. Cut into cubes. Grate the uncooked potatoes and extract the water from the grated potatoes by squeezing them in a cloth. Mix the grated dried potatoes with the mashed-seasoned potatoes. Add seasoning if necessary. Make a hole in the center of the potato ball with your thumb and add tablespoon of the cubed salted pork. Close the hole and roll the poutine in white flour and then gently lower them in a large pot filled with boiling salt water. Keep the water boiling and simmer the poutines for 2 to 3 hours. Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses. Makes 6 poutines.
Potatoes had many uses in the kitchen of the early Acadian settlers. The residue squeezed from the grated pulp for dishes such as pâté à la râpure, became the starch for the family laundry. Potatoes were used to soathe headaches and to make yeast for bread; and small pieces made good corks for bottles. As a food, potatoes had no peer. During long winter evenings, slices were often cooked until brown over an open fire, as young folks today toast marshmallows. Grated raw potatoes, salted and cooked on the griddle, became potato pancakes.