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|Place of origin||Canada|
|Region or state||Acadia|
|Main ingredients||Potatoes (grated and mashed), pork|
|Cookbook: Poutine râpée Media: Poutine râpée|
Some versions of the dish call for the dumpling to then be boiled on its own for several hours, while others, particularly the versions without meat, can be added to the Acadian dish fricot (a savoury stew).
Because of the time it takes to prepare poutine râpée, it is generally regarded as a special occasion meal, especially popular during the holidays. White or brown sugar, maple syrup or fruit preserves may accompany the dish.
The origin of the term poutine is unclear, but it might be a bastardisation of "pudding"; râpé, -e is French for "grated". Therefore, poutine râpée could be literally translated as "grated pudding".
- Acadian Heritage Portal (in French) – Video and historical facts on the Acadian Poutine râpée
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