The Province boasts a hearty cuisine.
Regional specialties: • Dishes make full use of fat pork, molasses, salt fish, salt meat, boiled vegetables and soups.
• Fish is a staple food, predominantly cod made into stews and fish cakes, or it can be eaten fried, salted, dried or fresh. Salmon, trout and halibut are also available.
• Brewis is a hard water biscuit that needs soaking in water to soften, then gentle cooking.
• Often salt or fresh cod is served with
scrunchions, which are bits of fat pork, fried and crunchy.
• Damper dog (a type of fried
bread dough).
• Cod sound pie (made from tough meat near the cod’s backbone).
• Crubeens (Irish pickled pigs’ feet).
• Fat back and molasses dip (rich mixture of pork fat and molasses for dipping bread).
• Pies, jams, jellies and puddings are made from wild berries.
•
Jigg's dinner (a mixture of salt beef, potatoes, carrots, cabbage and turnips) with
Peas Pudding, a traditional family meal.
Regional drinks:
• Available brews include
Kyle,
Killick,
Raspberry Wheat Ale,
Hemp Ale,
Black Horse,
Jockey Club and
Dominion Ale.
• Screech is Jamaican-style rum that is the historic result of trade between Newfoundland and Jamaica (Jamaica got salt cod in return).
• Tea and Carnation milk.
Legal drinking age: 19 years.
NightlifeA St John’s pub crawl is a real cultural experience, with a particularly strong English and Irish influence. Water Street and Duckworth Street offer fine restaurants and nightclubs. Newfoundland also has its own music, mostly English and Irish, which can be found everywhere in local festivals, nightclubs, bars, taverns and concerts. George Street in St John’s has become a club and restaurant zone and holds a variety of seasonal festivals. However, on the whole, night entertainment in many regions is scarce.
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