Canadian Food
Newfoundland Food: 10 Dishes to Know
A guide to Newfoundland and Labrador's traditional foods, from Jiggs dinner and toutons to fish and brewis.
Newfoundland and Labrador's food was shaped by the cod fishery, long winters and ingredients that kept: salt fish, salt beef, root vegetables and berries.
1. Jiggs dinner — the Sunday boiled dinner of salt beef, vegetables and pease pudding. [Recipe](/recipes/jiggs-dinner).
2. Toutons — fried bread dough with molasses. [Recipe](/recipes/toutons).
3. Fish and brewis — salt cod with hard bread (hardtack) soaked and boiled, topped with scrunchions (fried pork fat).
4. Cod tongues — actually the throat muscle of the cod, battered and fried.
5. Fish cakes — salt cod and potato patties, a breakfast staple.
6. Bakeapple jam — from cloudberries, a prized northern berry.
7. Partridgeberry — the local name for lingonberries, used in jams and muffins.
8. Figgy duff — a steamed raisin pudding often cooked in the Jiggs dinner pot.
9. Bologna — fried thick slices, jokingly called "Newfie steak".
10. Screech — Jamaican rum, famous through the "screech-in" ceremony for visitors.
For the rest of the country, see [Canadian food by province](/blog/canadian-food-iconic-dishes-by-province).
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