"If there was one dish that could be
called typically Acadian, it would certainly be Fricot, a soup
containing potatoes and meat.
The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"
This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette).
If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.)
On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as "nincompoop".
It is known as butter fricot, salted fricot and potato fricot, and is often served with a large slice of buttered bread and molasses."
Recipe source: A Taste of Acadie by Marie Cormier-Boudreau
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