Canadian Cuisine #2

Known in Canada as "peameal--" or "back--", but known by this name nearly everywhere else in the world.

A no-bake dessert bar made of three layers - a chocolate, nut, and coconut base; a custard centre; and a topped with a layer of chocolate ganache. Named for a city in BC.

A pie that originated on the Canadian Prairies, with a filling made from a fruit native to the region. A prairie city is named for the fruit.

This dish, which originated in Toronto, is a fusion of Japanese and Italian specialities for which it is named. It has a crispy, chewy rice base, topped with avocado, raw fish, and a mayonnaise-wasabi sauce.

This Canadian cocktail distinguishes itself from a Bloody Mary because it uses Clamato instead of tomato juice.

A type of kosher-style deli meat made by salt-curing beef brisket with a special blend of spices, then allowing meat to absorb the flavours over a week before being hot smoked and finally steamed. In French, it is called viande fumée.

The Irish can take credit for the golden version of this beverage, but the paler, "dry" version was invented by a Canadian chemist/pharmacist.

Maple flavoured sandwich cookies, shaped like a national symbol of Canada.

A food made from flakes of a dehydrated root vegetable. When rehydrated the flakes form an approximation of a popular preparation of the vegetable. A Canadian scientist was issued the patent for the process of creating the flakes that produce this food.

A mixture of dried meat, dried berries, and tallow. An important part of Indigenous Canadian cuisine.

A popular potato chip flavour in Canada. Ruffles, a major producer of the chips, describes the flavour as a mix of ketchup, barbecue sauce, sour cream and onion and salt & vinegar.[

A semi-soft, washed rind cheese that was originally manufactured by Trappist monks in Quebec

A Canadian confection made of a coffee flavoured cream sandwiched between wafers and coated in chocolate. Its unavailability outside of Canada is a source of grief for many Canadian expats.

This dish, made of meat and a distinctive sauce on a flatbread, was named the official food of Halifax in 2015.

Breakfast cereal first produced in Niagara Falls, Ontario.

A French-Canadian meat pie, traditionally served as part of Réveillon, the long dinner held on Christmas Eve.