There were houses to see dating from1832....a boat shop....a fish store...a lighthouse and a statue of Sieur Philippe Mius d'Entremont the founder of Pobomcoup. (Pubnico)
Making traditional fish nets
On our way back to Yarmouth we stopped at the cottage (by the lake) of Bill and Thelma Newell.
Bill Walker admiring the view
We spent an Acadian evening at Rotarian Aldric Robicheau's home. Traditional Acadian food including Rappie Pie and entertainment. What a wonderful evening.
A cake to celebrate the event
Rappie pie is a traditional Acadian meal, sometimes referred to as "rapure pie" or "rapûre". Its name is derived from the French "patates râpées" meaning "grated potatoes." Potatoes are grated and the water removed, a hot broth made from chicken, pork or seafood is then added along with meat and onions and then layered over with more of the grated potatoes to make a casserole-like dish.
History
It is thought that rappie pie has its origins in the Acadian Expulsion, among Acadians who chose to live out their exile in Boston. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned to Nova Scotia when the expulsion was lifted. When they returned, they found that their fertile land had been given to New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.
Rappie Pie recipe
History
It is thought that rappie pie has its origins in the Acadian Expulsion, among Acadians who chose to live out their exile in Boston. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned to Nova Scotia when the expulsion was lifted. When they returned, they found that their fertile land had been given to New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.
Rappie Pie recipe
This is something you eat for dinner and made its appearance in Nova Scotia around the year 1755. People in the French Acadian region (Southwest Nova Scotia) are still eating this to this day. The recipe is as follows:
Rappie Pie: Cook meat of your choice (Chicken or Beef) in (30 cups) water, onions, salted chives, 3 tbs. salt and 1 tbs. pepper. In a large bowl, put (4 lbs) grated potatoes, 1/4 lb margarine, 1 tsp salt, 1/2 tsp. pepper.Stirring constantly;
GRADUALLY pour your boiling broth in 3 stages over mixture to the amount of 20 to 22 cups. Mix thoroughly!
Grease large pan (12" x 18"). Spread half of mixture in pan. Add boneless chunks of meat evenly. Cover with the rest of potato mixture. Bake at 350 degrees F for 3 hours. Should be brown crusty and delicious.
Grease large pan (12" x 18"). Spread half of mixture in pan. Add boneless chunks of meat evenly. Cover with the rest of potato mixture. Bake at 350 degrees F for 3 hours. Should be brown crusty and delicious.
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