Foods of the ASB
This list of State Foods was written by Tsochar and first posted to the AH.com thread.
Cuisine in the ASB is as varied as the states that make it up. Every state has its own unique culinary tradition, and a number of dishes that were invented in the state, sometimes available nowhere else. Some states have passed legislation naming a certain dish to be the "state food," which usually has no real legal consequence.
Allegheny - A mixture of Iroquois, Pennamite, French, and mountain traditions give Allegheny a unique, yet familiar flavor. The "three sisters," maize, beans, and squash, while present, is not as ubiquitous as it is in Iroquoia, and they prepare local game such as venison and rabbit more than almost any other state. Their state dish is the "Venison roll," a sweet and savory pastry filled with ground venison and sometimes a vegetable such as squash. Common variants use canned meats, less sweet bread, or are fried.
Arques - Connected as it is to Lower Louisiana, Arques shares many seafood preparations, most often adapted for freshwater dishes like catfish. As the center of rice production in the mainland ASB, Arques also has a unique variety of rice dishes. One such dish is sugar rice, which is a type of porridge eaten as a breakfast food. Arques-style fried rice is often distinguished from its Chinese counterpart from its use of local spices and sauces.
Assiniboia - As a metis nation, Assiniboia's cuisine is very similar to Metis cuisine elsewhere - buffalo and other game meats, along with local berries for flavor, suitable for a rustic lifestyle in the remote north. The official state dish is Pemmican, which is ground buffalo meat dried and pounded into a coarse powder, then mixed with rendered fat to yield a high-calorie paste. However, Pemmican is rarely eaten today, and many Assiniboians jokingly say their state dish is "Mayo au miel," a sauce made from honey, mayonnaise, and spices that can be put on many different foods.
Bahamas - This island state, predictably, eats a lot of seafood; it is firmly Caribbean when it comes to most of its food, with ingredients such as coconut, cowpea, rice, plantains, fish, pork, goat, and okra. The classic dishes such as Ackee and Saltfish, macaroni pie, coconut black cake, and pelau are all eaten here. However, the Bahamas' claim to fame is its great variety of Conch dishes, often in the form of soups and stews. The other uniquely Bahamian dish is called Fire Engine, and consists of corned or steamed beef heavily seasoned with hot peppers over rice.
Bermuda - Its unique geographic position far from both the mainland and the caribbean gives Bermuda a unique culinary heritage. Many traditional English and Virginian dishes are eaten there, but its claim to fame is seafood; its state dish is Fish Chowder, which is a tomato-based chowder made with local fish, peppers, and rum. "Fried Jellyfish" is sometimes jocularly called the state dish as well - the dish is wholly fictional, invented by a travel magazine writer who had never been to the island, but tourists coming to the island began ordering it. Some restaurants prepare dishes called "fried jellyfish," but they usually do not contain jellyfish at all.
Canada - French Fries have an unknown hotly disputed origin, and its many names show this; different states and countries name them as being from France, Belgium, the Netherlands, New Netherland, Galicia, and, of course, Canada, hence the local name "Pommes de la terre a la Canadienne" or "Pommes Canadiennes" for short. The name of the dish is prescribed by legislation, and any restaurant in Canada serving the dish must call it some variant of that name. Since the dish has become so ubiquitous throughout the ASB, Canadiens have more recently taken to calling Poutine, a dish consisting of french fries topped with cheese curds and gravy, their real state dish.
Carolina - Carolina's official state dish is simply cornbread, but the question of state dish has a history of controversy. In the slavery era, black slaves made their food from the parts and ingredients their white owners didn't want. As a result, their descendant groups eat different dishes. Complicating the matter are the fact that most of these dishes are extremely similar, but have different names, and the fact that the Piedmonters kept their own, separate cuisine. As a compromise, they named the official state dish cornbread, since it was one of the few dishes that had a consistent name and form among all three groups.
Cayman Islands - Tied to Jamaica for much of its history, the Caymans shares several dishes with the larger island, such as Jerk chicken, and curry goat. It also shares many wider Caribbean dishes such as Ackee and Saltfish, Johnny Cake, and Coconut Shrimp. The official state dish, however, is Turtle Stew, which is made with turtle meat, cassava, potatoes, onions, and peppers. A popular condiment is chili sauce, of which there are a variety to be used for either seasoning or as marinade before cooking.
Cherokee - Cherokee cuisine draws from its own old history, that of its close neighbors, and from more modern European borrowings. The state dish is Kanuchi, a porridge-like delicacy made from hickory nuts and hominy, though modern recipes use rice instead of hominy. Other common dishes are bean bread, which is corn bread with beans folded into it, and grape dumplings. Many restaurants across the ASB serve grape dumplings as dessert, to the point that most don't realize it was a native invention.
Chicasaw - Like Cherokee, Chicasaw draws from its own tradition, that of its neighbors, and from European dishes. Chickasaw also claims to have invented the grape dumpling, but their state dish is Pashofa, a soup-like dish made from hominy and meat, usually pork, served cold. Other dishes include pastries made from native plants, such as chestnut bread, acorn bread, and molasses bread, which is not an indigenous dish but has become a traditional dessert in the state.
Choctaw - Banaha, sometimes called the Choctaw state dish, is a type of cornbread covered in gravy or other oil, sometimes baked with beans or peas inside. It is eaten widely among all native tribes in the region, often under different names. Other dishes include tamfula, which is a corn mush with berries added, and hunters' stew, which is made with beef, venison, and various vegetables, and is often reserved for holidays.
Christiana - As the sole Commonwealth realm in the ASB, Christiana has its share of unique foods, drawing from both Scandinavian and Russian cuisine. Christiana has no official state dish, but its most well-known invention is probably the Skraddarbulle, or Tailor's Ball, which is a variant of the traditonal swedish meatball containing salted pork, fish, and a variety of spices. The Russian-Christianan community also eats variations of traditional Russian dishes such as beef stroganoff, which in the Christianan style has cheese in its sauce, and pelmeni, a meat dumpling which is in Christiana is usually fried and served with ketchup.
Cuba - Cuba has a rich and unique cuisine all its own, with influences from Spanish, English, and African cuisine. Some of their famous dishes are black bean soup, fried plantains, and mixto, a pressed sandwich with pork, cheese, pickles, and mustard. The state dish, however, is Ropa Vieja, which is made from shredded beef cooked in a tomato-based sauce with bell peppers and other vegetables. Other hispanophone Caribbean states have their own variants of the dish, but the cuban recipe is often considered definitive one.
Dakota - The Sioux have their own unique culinary history, relying heavily on buffalo and other game. As such, the Dakota state dish is Wohanpi, a stew made of buffalo meat, potatoes, and carrots. Natives who migrated from the Mexican deserts also brought their own culinary traditions, often making use of pork and chili peppers, and it's not uncommon to find regional variants of Wohanpi that incorporate these ingredients.
East Acadia - Although seafood features heavily in the East Acadian diet, and the state has abundant shellfish such as lobster, scallops, and oysters, the official state dish is Poutine Rapee, a boiled potato dumpling filled with pork. The dish is usually reserved for special occasions since it takes several hours to prepare. It is often served with maple syrup or blueberry preserves.
East Dominica - East Dominica has much in common with other cuisines in Hispanophone states. However, the dish that it unofficially claims for its own is called "Tres Golpes," or "three hits." It refers to the three staples of cheese, salami, and eggs served over boiled plantain mush. The dish is traditionally eaten by field workers for their lunches. Afro-Dominicans usually call the dish "Mangu," a word borrowed from West African languages to describe a similar dish. However, the cheese, salami, and eggs are a local addition.
East Florida - The states' long connection with Spain and Cuba have given it a culinary culture that is in some ways typically Spanish, but the variety of tropical fruits grown in the state often add sweetness to replace the spiciness of its Caribbean counterparts. It also has influences from its continental neighbors, for example in its Shrimp and Grits dish. Its official dish, however, is called Sopa Menorquina, a tomato-based clam chowder with lime juice and a Caribbean-style assortment of spices. Its name comes from the Minorcan sailors who are said to have invented it in the late 18th century. Sopa Menorquina, despite its official status, is not widely prepared outside the capital of San Agustin.
Huronia - Huronia's cuisine is very similar to that of Canada and the other Francophone states, but with more native influences thanks to the Metis living there. Huronians usually call their food "simpler" than Canadian dishes, relying on fewer imported or expensive ingredients. This is evident in their unofficial state dish, Lard au Mais, which is a cut of thinly-sliced, brine-cured pork loin covered in corn meal and often eaten on a bun.
Illinois - Illinois cuisine has influences from both native and french traditions, and it in the ASB. The state is a major center of agriculture for the whole country, especially when it comes to growing corn and pumpkins. Local folklore holds that the natives in this state were the first to discover popcorn, so that is sometimes named as the state dish, but other dishes such as pumpkin bread and kitchiwey, a stew made from beef, vegetables, and pumpkin flesh.
Iroquoia - Iroquois cuisine has had a lasting impact on cuisines throughout the ASB, and many of its dishes have been adopted by other peoples, such as green bean soup, berry bread, and whitecorn pudding. Iroquois claim to have popularized the "three sisters," beans, squash, and maize, and these ingredients make up a good part of Iroquois cuisine. Iroquois grow a special cultivar of white corn that is legally protected such that it cannot be grown commercially elsewhere in the ASB. The state dish is succotash, a simple bean and corn dish which the Iroquois claim to have invented, although this is disputed by the Narragansett.
Labrador - Labrador, as the ASB's sole subarctic territory, features many foods that are not found elsewhere in the country, such as seal and whale meat. Because these ingredients are so rare outside Labrador, they are usually unknown to the ASB at large. The Metis, Inuit, and Innu communities, despite their low populations, maintain distinct culinary traditions. The Metis, descended from whalers and fishermen, tend toward local seafood prepared in a European style, such as seal flipper pie. The Inuit, similarly coastal, use similar ingredients but different techniques; some of there dishes are Aglunak, which is fermented fish, and Akutak, which is an ice cream-like dessert made from berries with a base of rendered fat instead of milk or cream. The Innu, living away from the coasts, heavily use caribou in their dishes; one unique dish they have is called Uimashkatai, which is a soup made from the abdominal lining of Caribou, considered a delicacy.
Lower Connecticut - New England has a rich and celebrated tradition of seafood dishes, such as lobster, oysters, various fish, and clams, and Lower Connecticut is no exception. The unofficial state dish is clam pie, a savory pie made from clams, often with a crispy crust. Lower Connecticut also has influences from neighboring New Netherland, such as the dish hodgepodge, which refers to a potato-and-vegetable mash in Lower Connecticut but a stew in the rest of New England.
Lower Louisiana - Lower Louisiana is famous for its food, and calls itself the gastronomic heart of the country. Etouffee, jambalaya, red beans and rice, and mediatrice, are all dishes that originally come form, or were popularized by, Lower Louisiana. There is no official state dish (rather, the culinary tradition as a whole is officially recognized as a Lower Louisianan cultural treasure), but if you ask anyone in the state they will say it is gombo, a thick soup made with shellfish, tomatoes, vegetables, and roux, with heavy seasonings added. Gombo is wildly popular in the state and central to many of its traditions.
Lower Virginia - In many ways, Lower Virginia has many features typical of English states. Being on the shellfish-rich Chesapeake Bay, Lower Virginians are proud of their seafood, but the official state dish is actually Brunswick Stew, a tomato-based chicken stew that includes corn, beans, and potatoes. The stew is also popular in Carolina, which also claims to have invented the dish. Some Lower Virginians consider Virginian Ham, a ham smoked and dry-cured in salt, sugar, and spices, to be an alternate state dish, although Carolina also claims this dish, albeit without smoking or sugar. The Accomacs, living on the eastern shore of the state, claim oysters as their "county dish," as oysters are more plentiful there than almost anywhere else in the ASB.
Maryland - Marylanders typically consider themselves to be very close to Virginians, both culturally and geographically, and their cuisines are no exception. One can find the same regional dishes in Virginia as in Maryland with very few exceptions. Maryland officially names Blue Crab as its state food, though the specific dish is not specified. Blue crab is often steamed or made into crab cakes, mixed into a creamy dip, or cooked into soup or bisque; Marylanders are proud of both the quality and the variety of their crab dishes. There are other seafood specialties in the state, such as conch fritters and fried shrimp, and non-seafood dishes such as pit beef, which is roast beef grilled at high temperature so as to be rare with a crispy outside.
Massachusetts Bay - The state, centered around the eponymous bay, is of course very proud of its seafood. It has many official state dishes, but the most iconic is very likely Massachusetts Clam Chowder, also called Boston Clam Chowder, or simply "chowder" locally. This variety of chowder has a thick cream base, as opposed to the thin tomato broth that is popular in East Florida and Bermuda. Locals consider this to be the only true chowder, others being considered soups for their inclusion of ingredients like pork, pepper, and hot sauce.
Muscoguia - Muscogui culinary culture shares much with that of its neighbors, primarily their cousin tribes but also the Carolinans and Floridians. The Muscogui state dish is considered to be Sofkey, a type of corn soup cooked with lye. The dish is sour, and usually considered an acquired taste. Depending on how it's prepared, Sofkey can be drunk as a beverage or eaten as a soup, and it features prominently in Muscogui traditions.
Newfoundland - The state has a tradition of unusual dishes, such as cod tongue, seal flipper, crisped pork fat, moose meat, and verious edible plants that grow nowhere else, such as partridgeberry, oyster leaf, and cloudberry. While there are many candidates for an official state dish, locals would probably point to the so-called "Jiggs breakfast" or "Jiggs dinner," depending on the time of day eaten, which is salt beef and various vegetables all boiled heavily.
New Hampshire - The best lobster in the ASB, as any New Hampshirite will tell you, is caught and prepared in their state, and you'd be hard-pressed to find anyone (except New Scottish) who would disagree. The state dish is the lobster roll, which is lobster meat on a top-split bun covered in mayo or drawn butter, often with other herbs, spices and vegetables as well. The roll is typically served cold and eaten in summer.
New Amsterdam - New Amsterdam, as the capital and largest city in the ASB, is the center of exotic ethnic foods prepared by its many immigrant communities. The city itself does not have an official dish. Some examples of non-immigrant (though certainly immigrant-inspired) dishes are Mosselsoep, a variant of clam chowder with a tomato base; Langejan, a sandwich made with ham, egg, and cheese; and Vetbollen, a fried pastry that sometimes has meat.
New Netherland - North of the New Amsterdam metropolitan area is the home of what locals call the only true New Netherland cuisine, which is derived from Dutch and Native foods with little outside influence. The most well-known dish from the area is probably Sapaen. Originally a native dish made from corn mush, the Dutch added milk to the recipe to improve its calorie content. A traditional New Netherland breakfast is usually composed of Sapaen and Noordewors, a local sausage.
New Scotland - Predictably, the coastal state specializes in seafood. Mussels, clams, and lobster are as common here as in neighboring states, although a unique addition is Dulse, an edible seaweed that is crispy when dried. The best lobster of any state is found here, a statement with which few (aside from New Hampshirites) would disagree. The state dish is Rappie Pie, a casserole made from potatoes reconstituted with chicken broth stuffed with vegetables and any kind of meat.
Ohio - A state as diverse as Ohio has an equally diverse culinary history. Scioto is famous for the Trois-blancs, a dish made of white sausage covered in cooked white beans with cream sauce and a sharp white cheese, popular at sporting events throughout both Ohio and Upper Virginia. Western Ohio claims the filet-frit, a sandwich made from breaded, fried pork tenderloin, which is synonymous with Ohio to many residents.
Pennsylvania - Pennsylvania's most famous dish is, of course, the Philly cheesesteak, which is a sandwich made from beefsteak, mushrooms, and melted cheese, but the official state dish is actually Penny Scrapple, a fried meatloaf made from the less-appetizing parts of a pig.
Plymouth - Like most of New England, Plymouth relies heavily on its rich collection of seafood. In particular, its claim to fame is its baked cod. Cod caught in Plymouth is said to be of highest quality, and one traditional way of preparing it is by covering it with cornmeal and baking it in an oven. Most modern restaurants use breadcrumbs, as they are cheaper and easier to crisp, but purists reject this approach.
Poutaxia - The diverse state has a rich and varied culinary history, and each county is said to have its own dish. However, the most popular dish between the various stocks in the state is undoubtedly Maw Bit Pie. The dish, of unknown etymology, consists of a pig's stomach stuffed primarily full of cheese, optionally with layers of ground meat and sometimes vegetables. The stomach is then roasted at a low temperature until the cheese is melted and the stomach is browned. There are countless variations of the dish, usually enjoyed at holidays.
Rhode Island - Like its neighbors, Rhode Island has a long list of seafood dishes that its locals proudly prepare. Its state dish, true to form, is the stuffed clam, wherein a quahog shell is stuffed with minced clam, breadcrumbs and other ingredients, then baked. There are other clam preparations unique to the state as well, such as clam cakes, which are more similar to fried dough than cakes.
Saint John's Island - Saint John's sometimes bills itself as the "Boreoamerican food island" for its wealth of seafood and productive farmland. Lobster, oysters, and potatoes are probably the island's favorite staples; there is no state dish per se, either official nor unofficial, but locals are proud of the traditional lobster supper, a simple meal consisting of a giant lobster and side dishes made from locally-sourced ingredients.
Saint Pierre and Miquelon - The smallest state in the ASB, Saint Pierre and Miquelon's strong ties to France havre influenced its cuisine and made it unique among the northern atlantic states; some of its dishes are not easily found beyond the island. Tart aux Moulades is one such dish, a savory pastry made with mussels surrounded by cheeses and baked into a light, flaky crust. Other dishes include variants of traditional French dishes with local ingredients.
Saybrook - Saybrook, like its neighbors, prides itself in its seafood. Although a variety of dishes with shellfish such as oysters, clams, and mussels are all prepared here, Saybrook's official state dish is Baked Shad, a method of cooking Shad that involves tying the fish to wooden planks and setting them next to a fire. Shadbake season is a time-honored tradition in both Saybrook and Connecticut, but Saybrook claims the biggest such event.
Seminol - With influences from both Spanish, English, and native cuisine, Seminol's food is unlike anything else in the ASB. The Seminol stone crab, also known as jaiba mora or "haypamora" is its most famous seafood, the claws of which can be harvested without killing the animal. Alapatah, or fried alligator, is also exclusive to the region, but is mostly prepared for tourists.
Turks and Caicos - The newest state has many culinary similarities with nearby Bahamas, for example in its heavy use of conch meat, such as in conch fitters or conch ceviche. Other Bahamian dishes, such as boil fish and johnnycake, are enjoyed frequently by islanders. The state's unique claim to fame just might be its cockburn hot sauce, which is made from local peppers and a small amount of rum.
Upper Connecticut - Upper Connecticut's cuisine is strongly influenced by its New England roots, but a few things make it stand out. The state sandwich is the corned beef sandwich; in the mid-20th century, various restaurants across the state competed to see who made the best such sandwich; the sandwiches became larger and the process for preparing the beef was perfected, and today there are many restaurants in the state, and nowhere else, that serve mountains of top-quality meat between slices of rye.
Upper Country - The most populous state in the ASB, and one of the most diverse, Upper Country has no state dish, but the various countries that comprise it have their own regional dishes. Some distinctive regional dishes are: Pickerel, a fish commonly found in Lake Superior; pasty, a savory beef pastry; Conie, a type of wiener covered in mustard, onions, and meat sauce; Boeuf Italianne, a dish made of thinly-sliced beef and sauteed sweet peppers, sometimes served as a sandwich; and Pissaladiere au Chicagou, a type of savory pie made with layers of dough, onions, cheese, and salt fish.
Upper Louisiana - There are a few unique dishes, drawing heavily from Lower Louisianan fare. One is Rissoles, a bite-sized stuffed pastry which, in the local style, is breaded and toasted until crispy and less flaky than its European counterpart. Another is Poitrine au Saint-Louis, a thick-cut pork belly that is marinaded in a garlic-heavy white wine sauce and smoked.
Upper Virginia - Virginian pioneers brought their Brunswick stew and added a communal spin; at community gatherings, each family would bring an ingredient and throw it into a giant stew, resulting in the state dish, Burgoo. A dish more suited to a single person is the Hot Bird, an open-faced sandwich made from turkey, pork, and cream sauce which is baked or broiled.
Vermont - Pancakes are not unique to Vermont, as nearly every state has a variant, but Vermont boasts the highest-quality maple syrup to eat with pancakes. The state is proud of the quality of its maple syrup, and produces more of it per capita than any other (Canada beats it in terms of sheer quantity). More unique foods include Bonne Bouche goat cheese, spicy pickled green beans, fiddlehead fern, and river trout.
Vineyards - Like neighboring Rhode Island and Plymouth, the Vineyards prides itself on its seafood. Its state food is bluefish, which is sold in a wide variety of forms including a pate for spreading. The state is also famous for its fried clams, though the dish is available throughout New England.
Watauga - Drawing form its Virginian ancestors and Carolinan neighbors, Watauga nevertheless has some important differences. Root vegetables, such as potatoes and parsnips, are more prominent, such as in the veggie pie, which in modern times is made with imported spices such as cumin and nutmeg. Another difference is the more pronounced use of river trout; one favorite preparation method is apple-baking, where the trout is filleted and baked with apples to achieve a distinctive taste.
West Acadia - Its mixture of French and Scottish traditions gives West Acadia its own distinctive flavor. Regional foods like dulse and fiddleheads are added as sides to many meals, and like its neighbors, West Acadia is proud of its lobster. The state dish, however, is Fricot, a hearty stew made of potatoes, dumplings, and either chicken or seafood. Unlike most soups, Fricot is typically served as a full meal.
West Dominica - There are many unique dishes that fuse Caribbean, French, and West African culinary traditions, but the state dish is reckoned to be Griot, riz et poids rouges, or Griot, red beans, and rice. Griot is a cut of pork shoulder marinated in a mix of citrus juices and often peppers, then braised or roasted, and finally deep-fried. The state also has dishes such as puff pastry and winter squash soup.
West Florida - West Florida, much like Lower Louisiana, specializes in seafood, but its culinary tradition comes from a more varied mix of predecessors. The state boasts a wide array of dishes, such as pork-and-oyster, made from both seafood and livestock. Also of note are the varieties of honey made from tupelo and mayhaw plants, which is sold directly from farms rather than commercially. However, the official state dish is the gator bite, which is simply deep-fried alligator meat, enjoyed by locals on occasion but mostly served to tourists.
Cuisine in the ASB is as varied as the states that make it up. Every state has its own unique culinary tradition, and a number of dishes that were invented in the state, sometimes available nowhere else. Some states have passed legislation naming a certain dish to be the "state food," which usually has no real legal consequence.
Allegheny - A mixture of Iroquois, Pennamite, French, and mountain traditions give Allegheny a unique, yet familiar flavor. The "three sisters," maize, beans, and squash, while present, is not as ubiquitous as it is in Iroquoia, and they prepare local game such as venison and rabbit more than almost any other state. Their state dish is the "Venison roll," a sweet and savory pastry filled with ground venison and sometimes a vegetable such as squash. Common variants use canned meats, less sweet bread, or are fried.
Arques - Connected as it is to Lower Louisiana, Arques shares many seafood preparations, most often adapted for freshwater dishes like catfish. As the center of rice production in the mainland ASB, Arques also has a unique variety of rice dishes. One such dish is sugar rice, which is a type of porridge eaten as a breakfast food. Arques-style fried rice is often distinguished from its Chinese counterpart from its use of local spices and sauces.
Assiniboia - As a metis nation, Assiniboia's cuisine is very similar to Metis cuisine elsewhere - buffalo and other game meats, along with local berries for flavor, suitable for a rustic lifestyle in the remote north. The official state dish is Pemmican, which is ground buffalo meat dried and pounded into a coarse powder, then mixed with rendered fat to yield a high-calorie paste. However, Pemmican is rarely eaten today, and many Assiniboians jokingly say their state dish is "Mayo au miel," a sauce made from honey, mayonnaise, and spices that can be put on many different foods.
Bahamas - This island state, predictably, eats a lot of seafood; it is firmly Caribbean when it comes to most of its food, with ingredients such as coconut, cowpea, rice, plantains, fish, pork, goat, and okra. The classic dishes such as Ackee and Saltfish, macaroni pie, coconut black cake, and pelau are all eaten here. However, the Bahamas' claim to fame is its great variety of Conch dishes, often in the form of soups and stews. The other uniquely Bahamian dish is called Fire Engine, and consists of corned or steamed beef heavily seasoned with hot peppers over rice.
Bermuda - Its unique geographic position far from both the mainland and the caribbean gives Bermuda a unique culinary heritage. Many traditional English and Virginian dishes are eaten there, but its claim to fame is seafood; its state dish is Fish Chowder, which is a tomato-based chowder made with local fish, peppers, and rum. "Fried Jellyfish" is sometimes jocularly called the state dish as well - the dish is wholly fictional, invented by a travel magazine writer who had never been to the island, but tourists coming to the island began ordering it. Some restaurants prepare dishes called "fried jellyfish," but they usually do not contain jellyfish at all.
Canada - French Fries have an unknown hotly disputed origin, and its many names show this; different states and countries name them as being from France, Belgium, the Netherlands, New Netherland, Galicia, and, of course, Canada, hence the local name "Pommes de la terre a la Canadienne" or "Pommes Canadiennes" for short. The name of the dish is prescribed by legislation, and any restaurant in Canada serving the dish must call it some variant of that name. Since the dish has become so ubiquitous throughout the ASB, Canadiens have more recently taken to calling Poutine, a dish consisting of french fries topped with cheese curds and gravy, their real state dish.
Carolina - Carolina's official state dish is simply cornbread, but the question of state dish has a history of controversy. In the slavery era, black slaves made their food from the parts and ingredients their white owners didn't want. As a result, their descendant groups eat different dishes. Complicating the matter are the fact that most of these dishes are extremely similar, but have different names, and the fact that the Piedmonters kept their own, separate cuisine. As a compromise, they named the official state dish cornbread, since it was one of the few dishes that had a consistent name and form among all three groups.
Cayman Islands - Tied to Jamaica for much of its history, the Caymans shares several dishes with the larger island, such as Jerk chicken, and curry goat. It also shares many wider Caribbean dishes such as Ackee and Saltfish, Johnny Cake, and Coconut Shrimp. The official state dish, however, is Turtle Stew, which is made with turtle meat, cassava, potatoes, onions, and peppers. A popular condiment is chili sauce, of which there are a variety to be used for either seasoning or as marinade before cooking.
Cherokee - Cherokee cuisine draws from its own old history, that of its close neighbors, and from more modern European borrowings. The state dish is Kanuchi, a porridge-like delicacy made from hickory nuts and hominy, though modern recipes use rice instead of hominy. Other common dishes are bean bread, which is corn bread with beans folded into it, and grape dumplings. Many restaurants across the ASB serve grape dumplings as dessert, to the point that most don't realize it was a native invention.
Chicasaw - Like Cherokee, Chicasaw draws from its own tradition, that of its neighbors, and from European dishes. Chickasaw also claims to have invented the grape dumpling, but their state dish is Pashofa, a soup-like dish made from hominy and meat, usually pork, served cold. Other dishes include pastries made from native plants, such as chestnut bread, acorn bread, and molasses bread, which is not an indigenous dish but has become a traditional dessert in the state.
Choctaw - Banaha, sometimes called the Choctaw state dish, is a type of cornbread covered in gravy or other oil, sometimes baked with beans or peas inside. It is eaten widely among all native tribes in the region, often under different names. Other dishes include tamfula, which is a corn mush with berries added, and hunters' stew, which is made with beef, venison, and various vegetables, and is often reserved for holidays.
Christiana - As the sole Commonwealth realm in the ASB, Christiana has its share of unique foods, drawing from both Scandinavian and Russian cuisine. Christiana has no official state dish, but its most well-known invention is probably the Skraddarbulle, or Tailor's Ball, which is a variant of the traditonal swedish meatball containing salted pork, fish, and a variety of spices. The Russian-Christianan community also eats variations of traditional Russian dishes such as beef stroganoff, which in the Christianan style has cheese in its sauce, and pelmeni, a meat dumpling which is in Christiana is usually fried and served with ketchup.
Cuba - Cuba has a rich and unique cuisine all its own, with influences from Spanish, English, and African cuisine. Some of their famous dishes are black bean soup, fried plantains, and mixto, a pressed sandwich with pork, cheese, pickles, and mustard. The state dish, however, is Ropa Vieja, which is made from shredded beef cooked in a tomato-based sauce with bell peppers and other vegetables. Other hispanophone Caribbean states have their own variants of the dish, but the cuban recipe is often considered definitive one.
Dakota - The Sioux have their own unique culinary history, relying heavily on buffalo and other game. As such, the Dakota state dish is Wohanpi, a stew made of buffalo meat, potatoes, and carrots. Natives who migrated from the Mexican deserts also brought their own culinary traditions, often making use of pork and chili peppers, and it's not uncommon to find regional variants of Wohanpi that incorporate these ingredients.
East Acadia - Although seafood features heavily in the East Acadian diet, and the state has abundant shellfish such as lobster, scallops, and oysters, the official state dish is Poutine Rapee, a boiled potato dumpling filled with pork. The dish is usually reserved for special occasions since it takes several hours to prepare. It is often served with maple syrup or blueberry preserves.
East Dominica - East Dominica has much in common with other cuisines in Hispanophone states. However, the dish that it unofficially claims for its own is called "Tres Golpes," or "three hits." It refers to the three staples of cheese, salami, and eggs served over boiled plantain mush. The dish is traditionally eaten by field workers for their lunches. Afro-Dominicans usually call the dish "Mangu," a word borrowed from West African languages to describe a similar dish. However, the cheese, salami, and eggs are a local addition.
East Florida - The states' long connection with Spain and Cuba have given it a culinary culture that is in some ways typically Spanish, but the variety of tropical fruits grown in the state often add sweetness to replace the spiciness of its Caribbean counterparts. It also has influences from its continental neighbors, for example in its Shrimp and Grits dish. Its official dish, however, is called Sopa Menorquina, a tomato-based clam chowder with lime juice and a Caribbean-style assortment of spices. Its name comes from the Minorcan sailors who are said to have invented it in the late 18th century. Sopa Menorquina, despite its official status, is not widely prepared outside the capital of San Agustin.
Huronia - Huronia's cuisine is very similar to that of Canada and the other Francophone states, but with more native influences thanks to the Metis living there. Huronians usually call their food "simpler" than Canadian dishes, relying on fewer imported or expensive ingredients. This is evident in their unofficial state dish, Lard au Mais, which is a cut of thinly-sliced, brine-cured pork loin covered in corn meal and often eaten on a bun.
Illinois - Illinois cuisine has influences from both native and french traditions, and it in the ASB. The state is a major center of agriculture for the whole country, especially when it comes to growing corn and pumpkins. Local folklore holds that the natives in this state were the first to discover popcorn, so that is sometimes named as the state dish, but other dishes such as pumpkin bread and kitchiwey, a stew made from beef, vegetables, and pumpkin flesh.
Iroquoia - Iroquois cuisine has had a lasting impact on cuisines throughout the ASB, and many of its dishes have been adopted by other peoples, such as green bean soup, berry bread, and whitecorn pudding. Iroquois claim to have popularized the "three sisters," beans, squash, and maize, and these ingredients make up a good part of Iroquois cuisine. Iroquois grow a special cultivar of white corn that is legally protected such that it cannot be grown commercially elsewhere in the ASB. The state dish is succotash, a simple bean and corn dish which the Iroquois claim to have invented, although this is disputed by the Narragansett.
Labrador - Labrador, as the ASB's sole subarctic territory, features many foods that are not found elsewhere in the country, such as seal and whale meat. Because these ingredients are so rare outside Labrador, they are usually unknown to the ASB at large. The Metis, Inuit, and Innu communities, despite their low populations, maintain distinct culinary traditions. The Metis, descended from whalers and fishermen, tend toward local seafood prepared in a European style, such as seal flipper pie. The Inuit, similarly coastal, use similar ingredients but different techniques; some of there dishes are Aglunak, which is fermented fish, and Akutak, which is an ice cream-like dessert made from berries with a base of rendered fat instead of milk or cream. The Innu, living away from the coasts, heavily use caribou in their dishes; one unique dish they have is called Uimashkatai, which is a soup made from the abdominal lining of Caribou, considered a delicacy.
Lower Connecticut - New England has a rich and celebrated tradition of seafood dishes, such as lobster, oysters, various fish, and clams, and Lower Connecticut is no exception. The unofficial state dish is clam pie, a savory pie made from clams, often with a crispy crust. Lower Connecticut also has influences from neighboring New Netherland, such as the dish hodgepodge, which refers to a potato-and-vegetable mash in Lower Connecticut but a stew in the rest of New England.
Lower Louisiana - Lower Louisiana is famous for its food, and calls itself the gastronomic heart of the country. Etouffee, jambalaya, red beans and rice, and mediatrice, are all dishes that originally come form, or were popularized by, Lower Louisiana. There is no official state dish (rather, the culinary tradition as a whole is officially recognized as a Lower Louisianan cultural treasure), but if you ask anyone in the state they will say it is gombo, a thick soup made with shellfish, tomatoes, vegetables, and roux, with heavy seasonings added. Gombo is wildly popular in the state and central to many of its traditions.
Lower Virginia - In many ways, Lower Virginia has many features typical of English states. Being on the shellfish-rich Chesapeake Bay, Lower Virginians are proud of their seafood, but the official state dish is actually Brunswick Stew, a tomato-based chicken stew that includes corn, beans, and potatoes. The stew is also popular in Carolina, which also claims to have invented the dish. Some Lower Virginians consider Virginian Ham, a ham smoked and dry-cured in salt, sugar, and spices, to be an alternate state dish, although Carolina also claims this dish, albeit without smoking or sugar. The Accomacs, living on the eastern shore of the state, claim oysters as their "county dish," as oysters are more plentiful there than almost anywhere else in the ASB.
Maryland - Marylanders typically consider themselves to be very close to Virginians, both culturally and geographically, and their cuisines are no exception. One can find the same regional dishes in Virginia as in Maryland with very few exceptions. Maryland officially names Blue Crab as its state food, though the specific dish is not specified. Blue crab is often steamed or made into crab cakes, mixed into a creamy dip, or cooked into soup or bisque; Marylanders are proud of both the quality and the variety of their crab dishes. There are other seafood specialties in the state, such as conch fritters and fried shrimp, and non-seafood dishes such as pit beef, which is roast beef grilled at high temperature so as to be rare with a crispy outside.
Massachusetts Bay - The state, centered around the eponymous bay, is of course very proud of its seafood. It has many official state dishes, but the most iconic is very likely Massachusetts Clam Chowder, also called Boston Clam Chowder, or simply "chowder" locally. This variety of chowder has a thick cream base, as opposed to the thin tomato broth that is popular in East Florida and Bermuda. Locals consider this to be the only true chowder, others being considered soups for their inclusion of ingredients like pork, pepper, and hot sauce.
Muscoguia - Muscogui culinary culture shares much with that of its neighbors, primarily their cousin tribes but also the Carolinans and Floridians. The Muscogui state dish is considered to be Sofkey, a type of corn soup cooked with lye. The dish is sour, and usually considered an acquired taste. Depending on how it's prepared, Sofkey can be drunk as a beverage or eaten as a soup, and it features prominently in Muscogui traditions.
Newfoundland - The state has a tradition of unusual dishes, such as cod tongue, seal flipper, crisped pork fat, moose meat, and verious edible plants that grow nowhere else, such as partridgeberry, oyster leaf, and cloudberry. While there are many candidates for an official state dish, locals would probably point to the so-called "Jiggs breakfast" or "Jiggs dinner," depending on the time of day eaten, which is salt beef and various vegetables all boiled heavily.
New Hampshire - The best lobster in the ASB, as any New Hampshirite will tell you, is caught and prepared in their state, and you'd be hard-pressed to find anyone (except New Scottish) who would disagree. The state dish is the lobster roll, which is lobster meat on a top-split bun covered in mayo or drawn butter, often with other herbs, spices and vegetables as well. The roll is typically served cold and eaten in summer.
New Amsterdam - New Amsterdam, as the capital and largest city in the ASB, is the center of exotic ethnic foods prepared by its many immigrant communities. The city itself does not have an official dish. Some examples of non-immigrant (though certainly immigrant-inspired) dishes are Mosselsoep, a variant of clam chowder with a tomato base; Langejan, a sandwich made with ham, egg, and cheese; and Vetbollen, a fried pastry that sometimes has meat.
New Netherland - North of the New Amsterdam metropolitan area is the home of what locals call the only true New Netherland cuisine, which is derived from Dutch and Native foods with little outside influence. The most well-known dish from the area is probably Sapaen. Originally a native dish made from corn mush, the Dutch added milk to the recipe to improve its calorie content. A traditional New Netherland breakfast is usually composed of Sapaen and Noordewors, a local sausage.
New Scotland - Predictably, the coastal state specializes in seafood. Mussels, clams, and lobster are as common here as in neighboring states, although a unique addition is Dulse, an edible seaweed that is crispy when dried. The best lobster of any state is found here, a statement with which few (aside from New Hampshirites) would disagree. The state dish is Rappie Pie, a casserole made from potatoes reconstituted with chicken broth stuffed with vegetables and any kind of meat.
Ohio - A state as diverse as Ohio has an equally diverse culinary history. Scioto is famous for the Trois-blancs, a dish made of white sausage covered in cooked white beans with cream sauce and a sharp white cheese, popular at sporting events throughout both Ohio and Upper Virginia. Western Ohio claims the filet-frit, a sandwich made from breaded, fried pork tenderloin, which is synonymous with Ohio to many residents.
Pennsylvania - Pennsylvania's most famous dish is, of course, the Philly cheesesteak, which is a sandwich made from beefsteak, mushrooms, and melted cheese, but the official state dish is actually Penny Scrapple, a fried meatloaf made from the less-appetizing parts of a pig.
Plymouth - Like most of New England, Plymouth relies heavily on its rich collection of seafood. In particular, its claim to fame is its baked cod. Cod caught in Plymouth is said to be of highest quality, and one traditional way of preparing it is by covering it with cornmeal and baking it in an oven. Most modern restaurants use breadcrumbs, as they are cheaper and easier to crisp, but purists reject this approach.
Poutaxia - The diverse state has a rich and varied culinary history, and each county is said to have its own dish. However, the most popular dish between the various stocks in the state is undoubtedly Maw Bit Pie. The dish, of unknown etymology, consists of a pig's stomach stuffed primarily full of cheese, optionally with layers of ground meat and sometimes vegetables. The stomach is then roasted at a low temperature until the cheese is melted and the stomach is browned. There are countless variations of the dish, usually enjoyed at holidays.
Rhode Island - Like its neighbors, Rhode Island has a long list of seafood dishes that its locals proudly prepare. Its state dish, true to form, is the stuffed clam, wherein a quahog shell is stuffed with minced clam, breadcrumbs and other ingredients, then baked. There are other clam preparations unique to the state as well, such as clam cakes, which are more similar to fried dough than cakes.
Saint John's Island - Saint John's sometimes bills itself as the "Boreoamerican food island" for its wealth of seafood and productive farmland. Lobster, oysters, and potatoes are probably the island's favorite staples; there is no state dish per se, either official nor unofficial, but locals are proud of the traditional lobster supper, a simple meal consisting of a giant lobster and side dishes made from locally-sourced ingredients.
Saint Pierre and Miquelon - The smallest state in the ASB, Saint Pierre and Miquelon's strong ties to France havre influenced its cuisine and made it unique among the northern atlantic states; some of its dishes are not easily found beyond the island. Tart aux Moulades is one such dish, a savory pastry made with mussels surrounded by cheeses and baked into a light, flaky crust. Other dishes include variants of traditional French dishes with local ingredients.
Saybrook - Saybrook, like its neighbors, prides itself in its seafood. Although a variety of dishes with shellfish such as oysters, clams, and mussels are all prepared here, Saybrook's official state dish is Baked Shad, a method of cooking Shad that involves tying the fish to wooden planks and setting them next to a fire. Shadbake season is a time-honored tradition in both Saybrook and Connecticut, but Saybrook claims the biggest such event.
Seminol - With influences from both Spanish, English, and native cuisine, Seminol's food is unlike anything else in the ASB. The Seminol stone crab, also known as jaiba mora or "haypamora" is its most famous seafood, the claws of which can be harvested without killing the animal. Alapatah, or fried alligator, is also exclusive to the region, but is mostly prepared for tourists.
Turks and Caicos - The newest state has many culinary similarities with nearby Bahamas, for example in its heavy use of conch meat, such as in conch fitters or conch ceviche. Other Bahamian dishes, such as boil fish and johnnycake, are enjoyed frequently by islanders. The state's unique claim to fame just might be its cockburn hot sauce, which is made from local peppers and a small amount of rum.
Upper Connecticut - Upper Connecticut's cuisine is strongly influenced by its New England roots, but a few things make it stand out. The state sandwich is the corned beef sandwich; in the mid-20th century, various restaurants across the state competed to see who made the best such sandwich; the sandwiches became larger and the process for preparing the beef was perfected, and today there are many restaurants in the state, and nowhere else, that serve mountains of top-quality meat between slices of rye.
Upper Country - The most populous state in the ASB, and one of the most diverse, Upper Country has no state dish, but the various countries that comprise it have their own regional dishes. Some distinctive regional dishes are: Pickerel, a fish commonly found in Lake Superior; pasty, a savory beef pastry; Conie, a type of wiener covered in mustard, onions, and meat sauce; Boeuf Italianne, a dish made of thinly-sliced beef and sauteed sweet peppers, sometimes served as a sandwich; and Pissaladiere au Chicagou, a type of savory pie made with layers of dough, onions, cheese, and salt fish.
Upper Louisiana - There are a few unique dishes, drawing heavily from Lower Louisianan fare. One is Rissoles, a bite-sized stuffed pastry which, in the local style, is breaded and toasted until crispy and less flaky than its European counterpart. Another is Poitrine au Saint-Louis, a thick-cut pork belly that is marinaded in a garlic-heavy white wine sauce and smoked.
Upper Virginia - Virginian pioneers brought their Brunswick stew and added a communal spin; at community gatherings, each family would bring an ingredient and throw it into a giant stew, resulting in the state dish, Burgoo. A dish more suited to a single person is the Hot Bird, an open-faced sandwich made from turkey, pork, and cream sauce which is baked or broiled.
Vermont - Pancakes are not unique to Vermont, as nearly every state has a variant, but Vermont boasts the highest-quality maple syrup to eat with pancakes. The state is proud of the quality of its maple syrup, and produces more of it per capita than any other (Canada beats it in terms of sheer quantity). More unique foods include Bonne Bouche goat cheese, spicy pickled green beans, fiddlehead fern, and river trout.
Vineyards - Like neighboring Rhode Island and Plymouth, the Vineyards prides itself on its seafood. Its state food is bluefish, which is sold in a wide variety of forms including a pate for spreading. The state is also famous for its fried clams, though the dish is available throughout New England.
Watauga - Drawing form its Virginian ancestors and Carolinan neighbors, Watauga nevertheless has some important differences. Root vegetables, such as potatoes and parsnips, are more prominent, such as in the veggie pie, which in modern times is made with imported spices such as cumin and nutmeg. Another difference is the more pronounced use of river trout; one favorite preparation method is apple-baking, where the trout is filleted and baked with apples to achieve a distinctive taste.
West Acadia - Its mixture of French and Scottish traditions gives West Acadia its own distinctive flavor. Regional foods like dulse and fiddleheads are added as sides to many meals, and like its neighbors, West Acadia is proud of its lobster. The state dish, however, is Fricot, a hearty stew made of potatoes, dumplings, and either chicken or seafood. Unlike most soups, Fricot is typically served as a full meal.
West Dominica - There are many unique dishes that fuse Caribbean, French, and West African culinary traditions, but the state dish is reckoned to be Griot, riz et poids rouges, or Griot, red beans, and rice. Griot is a cut of pork shoulder marinated in a mix of citrus juices and often peppers, then braised or roasted, and finally deep-fried. The state also has dishes such as puff pastry and winter squash soup.
West Florida - West Florida, much like Lower Louisiana, specializes in seafood, but its culinary tradition comes from a more varied mix of predecessors. The state boasts a wide array of dishes, such as pork-and-oyster, made from both seafood and livestock. Also of note are the varieties of honey made from tupelo and mayhaw plants, which is sold directly from farms rather than commercially. However, the official state dish is the gator bite, which is simply deep-fried alligator meat, enjoyed by locals on occasion but mostly served to tourists.