Jamaican Ginger Beer
Fresh and spicy, this popular nonalcoholic sparkling beverage has deep roots in the Caribbean due to the global spice trade. Historically one of the world’s most well-known growers of ginger and sugarcane, Jamaica popularized this carbonated drink by way of British influence. It is perfect as a refreshing drink on its own or can be added to a variety of cocktails, such as the famous Moscow mule.
This sandwich-style Caribbean classic is made with fresh fry bread, called bara, and a curried chickpea stew, called chana, making this all-day staple a delicious vegetarian option. Dating back to the 1930s, this popular dish is believed to have been created by Indo-Trinidadians from the island’s Princes Town and it has been a cultural culinary tradition ever since! In fact, doubles have garnered worldwide attention, even having their own national day of celebration on May 30.
Belizean Fry Jacks
Similar to beignets from New Orleans, these delicious pieces of fried dough are a popular staple in Belize, as well as throughout the Caribbean and Latin America. Commonly enjoyed for breakfast as fuel for the day ahead, fry jacks can be eaten sweet or savoury depending on the accompanying toppings and condiments.
Juicy Jamaican Jerk Chicken
A classic throughout the Caribbean but famously known as a Jamaican staple, this beloved style of barbecue finds its roots from the Spanish term charqui, which means “dried strips of meat” and is reflective of the jerky-style texture and smoky flavour of meats cooked over burning coals.
Caribbean Rice and Peas
Originally descending from West African tribes, the rice and peas combination was adapted in the Caribbean and has become a delicious staple throughout the Caribbean, with recipes handed down from generation to generation. This versatile dish can be enjoyed throughout the day as a side for breakfast, lunch or dinner.
A classic, these doughnuts are a dining table staple in many Indigenous communities. Finished with cinnamon and sugar, or paired with a tart Indigenous-inspired Wojapi Sauce, these doughnuts are perfect for a snack or dessert. For reducing food waste –donut holes can be fried separately to create delicious bite-size pieces!
Wild Rice & Smoked Salmon Salad
For many Indigenous groups, salmon is a primary source of nourishment – and is a symbol of abundance, fertility, prosperity, and renewal. Smoking is a sustainable, and traditional method used to preserve the meat. This is a technique that is passed down from one generation to the next.
Malt & Chocolate Maple Taffy
This delicious recipe is inspired by the Huron-Wendat’s (and other Indigenous communities) cultural use and understanding of maple trees, its sap, and the traditional methods of processing used to create one of Canada’s most loved and well-known condiment – maple syrup. This sweet and interactive snack is now a popular attraction at sugar shacks (or cabane à sucre) across the country during harvest season.
Maple Coffee Bison Chili
Bison is a rich source of protein, while being low in fat. Consuming less grass than cattle, bison is a reliable and abundant food source – providing not only nutrition for Indigenous people, but hides to make clothing and blankets, bones to create tools, jewelry, and fats used for cooking. All parts of the animal were used – and this chili recipe is a nod to sustainable cooking inspired by the First Nations and Métis communities.