Acadian bondirii e la bondirii a Acadian deme naŋ maala dakroŋ saŋa zaa. Pampana ŋa la ka ba maŋ nyɛr'a a Acadia saaŋkoŋ paaloŋ poɔ.[1][2][3] Acadian deme bondirii yɛlɛ wono la a yi ba naŋ leɛ bare Acadians noba ka ba leɛ gaa ba teŋɛ, mane kpoŋ peɛloo, a Canadian saseɛ, zeɛ naŋ ba taa, a Quebec deme bondirii, American deme bondirii, ane bɔrefɔ bondirii, ane a yelwonii taaba gyamaa.
Acadian cuisine
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Acadian deme bondirii ba e bondirii na noba naŋ baŋ a Canada poɔ bee a paaloŋ bɛrɛ poɔ.a taa la yitaaloŋ neŋ a Québécois deme bondirii a yi a ba gbandige naŋ peɛle taa zuiŋ. A tenne bee a paaloŋ ŋa deme gbɛɛ yaga maŋ baŋ tõɔ maale la bondi-yenaa, kyɛ a Acadia deme bondirii nimizeeloŋ maŋ kyaare la mane bondirii. Acadian bondirii e la boŋ naŋ e a Cajun deme bondi-fɔrɔ bee piilaa bonso a Cajun deme e la a Acadians saaŋkoŋ pare noba ba naŋ da leɛre ba bare ka ba leɛ gaa Louisiana poɔ. [4]Noba meŋ la sage di la ka Acadians moba sabogiŋ la ka daŋkele ɔɔbo e boŋ naŋ ba e yelpaalaa a France poɔ. Zɛvaare e la boŋ French deme naŋ da maŋ de ka a e bonfaare.
A 17th century poɔ, French noba naŋ daŋ zeŋ a teŋɛ ba da eŋ o la yuori ka Acadia ka ba da de a ba 16th-century French bondirii a leɛ waneŋ a boŋkoɔre, mane poɔ bondirii ane donne naŋ pore a paaloŋ poɔ. A ba saaŋkompare da leɛ la a Acadian noba kyɛ ka ba bambo meŋ waneŋ Acadian bondirii.
A bɔrefɔ naŋ da zɔɔ tõɔ a Acadia noba a 18th century wagere, ka ba leɛre a Acadians deme bare kyɛ de ba zenziiri, a naŋ da maŋ kyaara meɛrɛ a ziiri na naŋ taa poɔroŋ a colony poɔ. A Acadians noba kpɛŋ ziezaa ba tõɔ faa ba menne yiniŋ a leɛbaroo poɔ. Kyɛ, noba na gba naŋ da tõɔ, ba kpɛŋ ziezaa da gaa la a east ane north seŋ a New Brunswick poɔ. A lɛ poɔŋ, a Acadian bondirii a 18th century poɔ wa leɛ kyaare la boŋ naŋ na baŋ baa, kpaanoo ane zonyɔge na a ziiri na naŋ ba taa poɔroŋ a East Coast a New Brunswick ane a Upper St. John River Valley.[5]
Acadian bondirii gbɛɛ yaga maŋ kyaare la zoma ane mane kõɔ bondirii, a gaŋaa zaa cod ane Atlantic herring, kyɛ la maaleŋ meŋ mackerel, berlicoco, lobster, crab, salmon, mussels, trout, clams, flounder, smelt and scallops. A zomɔ yaga meŋ maŋ de la boŋkare, kyɛ ka mine maŋ boucané (wiiri), marinated bee eŋ yaaroŋ.
A nɛne na ba naŋ kyaara dire la dobaa, ka nɔnɛne to ane naabo. A North America noba kyɛlɛɛ, turkey la ka ba maŋ kyaara ɔɔrɔ a ba pɛnnoo wagere. Mɔdonne a seŋ deer, hare, ruffed grouse ane moose gbɛɛ yaga boorɔ mine maŋ de a la a paaloŋ mine poɔ. Mɔdonne maŋ leɛre la a bonvoba mine nɛmɛ ka ba naŋ wa de waneŋ ane meŋ ka a na baŋ de ka a e kyɔɔtaa. A boorɔ mine poɔŋ, a te seŋ Caraquet ane a Îles-de-la-Madeleine, mɔdonne gyamaa ba kyaara nyɔgerɔ, aseŋ seal, bear ane seagull.
A zɛvaare aThe Acadian bondirii poɔ la daŋkele, gyenlee, carrot, turnip, legume, beet, squash ane corn. A zɛvaare ama wa pore la bonso a da maŋ baŋ biŋ la lããfeɛ a saseɛ saŋa a root cellars ane jars. a Maliseet, Mi'kmaq sããba ane Penobscot deme wa wuli la a Acadians noba a fiddlehead a 18th Century piilee ka o e a Acadian bondirii na yuori naŋ yire.
Bommaalee mine te seŋ mui, molasses, dried raisins and brown sugar paale la a Acadian bondirii poɔ a yi a dakoroŋ saŋa yɛlɛ naŋ be a Acadia noba kpakyagaŋ ane a paaloŋ deme a seŋ a Antilles ane Brazil. Maple sugar e la boŋ noɔ kaŋa naŋ pore, maŋ e la boŋ naŋ boɔrɔ ka o yiniŋ a Quebec (a andonɛɛ zaa maple sugar bommaala kpoŋ) ane Acadia.
Marielle Cormier Boudreau and Melvin Gallant, La Cuisine traditionnelle en Acadie: historique des traditions et coutumes culinaires chez les Acadiens du Nouveau-Brunswick, de la Nouvelle-Écosse, de l'Île-du-Prince-Édouard et des Îles-de-la-Madeleine, Moncton, Éditions d'Acadie (réimpr. 1980, 1987) (1re éd. 1975), 181 p.
Ghislain Savoie, Histoire de la pomme de terre et autres tubercules connus dans l'ancienne Acadie, Les Cahiers, Société historique acadienne, vol. 42, no 1, March 2011, p.4-25
