The Wilno Heritage Society with the help of Agatha Dombroskie collected a number of recipes for a Canadian Kashub Cook Book. This book is available at our Heritage Store.
CLICK HERE for a story from the Barry's Bay This Week newspaper on the Cookbook project. (Photo
left courtesy of Barry's Bay This Week.)
FOOD OF THE KASHUB PEOPLE
By Martin Szulist
In 1858, our Polish ancestors brought to Canada, not only their Kashubian language, their
music, but also their Kashub food recipes. In the last 50 years, we have changed our recipes to the Polish menu. Since the arrival of the Polish people after WWII, we have been introduced to
Polish cuisine, cabbage rolls and perogies, Polish sausage just to name a few. This, however, is not the food of our Polish ancestors. The food of our ancestors is the same
that is served at the annual Chicken Supper held at St. Mary's Church in Wilno. This famous supper is over 65 years old and getting to be known world wide
. Approximately 2200 people are served on Labour Day Weekend, with people coming to taste real Kashubian cuisine. Boiled chicken, with lots of potatoes
and vegetables is one of the main diets of our Kashub people. Chicken soup with potato dumplings is another favourite. Chicken and
rice soup was also very popular. The Kashubs also prepared many dishes with pork, such as hog jowls , salty pork & pork hocks. Another delicious dish is blood
sausages, which is a bi-product of pork. Sour cabbage or sauerkraut, & salty herring are also something that all the Kashub people loved; it being a strong tasting fish that
could be added to any meal they prepared. The Polish Kashubs, having lived so close to the Baltic Sea, depended
on food from the sea, and therefore when arriving to Canada, salty herring was made just like in Poland.The closest place we could import our herring was from Newfoundland.