Sorry kids, long time no-post. Lots of things happening… lots of new beginnings and endings. Far too much to explain in a paragraph and I refuse to be the blog you need seven full swipes to get to the recipe. Suffice to say it’s a chaotic time for me, and apparently for the rest of the world as well.
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My whole culinary career (such as it is) I’ve been under the mistaken impression that bannock was exclusively a First Nations thing.
It must have been all the outdoor cooking demonstrations on Canada Day; bannock broiling up on cast iron beside staves of smoked salmon, always supervised by the local band elders. Every native cook I knew fried a mean skillet full ‘o bannock and on the occasions that Crystal and I went to Uke to see the extended family you could bet there’d be a lot of fry bread involved.
It turns out that although First Nations people may have been grinding nut and berry flour to make something bannock-like, the bannock recipes we recognize today originate in the Middle East. Most historians agree that the recipe came from ancient Egypt and the modern name came from Celtic England. Read More