Background photo by Jeffrey Sawatzky
There’s no better way to celebrate than cooking up some First Nations cuisine of Canada at home like Bannock. This recipe can be found on page 65 of our All of Us Together Cookbook. Thank you to Fern Gareau for sharing it with us.
Bannock, which consists mainly of flour, baking powder, sugar, salt, water and some sort of fat, has been a part of Indigenous peoples’ diets since the 18th century. It was introduced here by the Scottish fur traders. Bannock can be cooked in the oven, fried in a cast iron skillet or on a stick over a fire to name a few ways. Fern has said that as with anything she makes, Bannock needs to be made with love.
Bannock has two distinct functions amongst us Indian Peoples:
First function – It fills our bellies
Second function – It fills our souls
– Nanette Jackson
Just read the recipe book. Great job.
– Shirley G., Regina.
“Rebecca, I have been reading the cookbook since you brought them over. This is more than a cookbook; it is the history of Government House.”
– Amber M., Regina.
“…the best parts for me – because they were a surprise – were the historical tidbits about the commercial food industry through the decades. That was information I didn’t know – for example that Kraft Dinner dates from 1937. Who knew?”
– Mary V., Montreal