Recently I was asked by a friend "What is bannock?" I guess I
sort of assumed that everyone knew what it was. I was wrong. Now
that I have read the (written) history of bannock, I see now,
it's a Canadian thing. The first time I tried a piece of
bannock, I was 13. It was served with moose meat soup, which is
what bannock is usually served with - soup, of some sort. It was
pretty spectacular. Soft on the inside, but crispy and golden on
the outside. The type I tried was baked in the oven. The other
kind is pretty much the same dough, just fried in oil. I`ve
heard of it being called fry bread, fried bannock, and new to me
is grease bannock. I suppose because it`s cooked in oil. (aka
grease?) So, some history and background on this deliciousness.
Bannock is the unleavened bread that is strongly associated with
both Native and Metis cultures. The Fur Trade travelled on it,
and it is a common feature at Metis, Native, and Northern
Manitoba festivals today, and it is eaten in tens of thousands
of homes. The “Michif