The Bounty of Bannock

Posted on December 11, 2014

Bannock or “frybread” has long been a staple of Canadian Aboriginal cuisine. Although this simple and easy-to-make bread is most commonly associated with First Nations, it actually originated in Scotland, where the Scottish people would use oatmeal to create their Bannock. The word Bannock is derived from the Old English word “bannuc,” which meant a small piece or a morsel – which in turn relates to Gaelic words meaning cake or bread.

Sharon Bond and Reymunda Sanagustin from Kekuli Café recently showed how to make their much-sought-after Bannock. While Aboriginal people didn’t have flour hundreds of years ago, they instead used ground corn and nutmeal, ground roots and bulbs of plants as ingredients for their frybreads, and commonly cooked it on a stick over an open fire.

Today, Bond said recipes for Bannock have evolved and use flour, water, sugar, salt and baking powder, which is then cooked in a modern fryer.

And although Bannock is a tasty treat just on its own, Bond explained how the bread is often used as a base for other Aboriginal dishes, such as Buffalo Bannock Burgers and Kekuli Café’s famous Indian Tacos.

For their Indian Taco (video below), Bond uses a homemade chili filled with corn, beans and beef, which is slathered “tipi-high” over the frybread, topped with lettuce, salsa, sour cream and fresh grated cheddar cheese.

Visit Kekuli Café in Westbank (near Kelowna) and Merritt to sample their popular Bannock, Indian Tacos and other Aboriginal-inspired dishes.

Related Members

Sharon Bond, owner of Kekuli Cafe

> Kekuli Cafe in Westbank