Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description. The Scottish cooked the bread on a griddle called a Bannock Stone, which they placed on the floor in front of a fire.
Bannock is a fry bread
Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description. The Scottish cooked the bread on a griddle called a Bannock Stone, which they placed on the floor in front of a fire.
The bread was brought to Canada by Scottish explorers and traders, where the Indigenous adopted the recipe over the 18th and 19th centuries, using corn flour or plants rather than the wheat flour of the Europeans. Cooked hearth-side, it was usually prepared as a large biscuit that could be broken up or wrapped around a stick. Since then, regional variants have emerged in Indigenous communities across North America.
It is a simple bread, but quick to make and useful for travelling and while in the wilderness. It’s a source of carbohydrates, and a fulfilling meal, which was a staple for wilderness explorers, trappers, and prospectors. Camping enthusiasts still make it, old-fashioned style, while traipsing around the wild.
Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada
Indigenous peoples of Canada
First Nations (French: Premières Nations) is a term used to identify Indigenous peoples in Canada who are neither Inuit nor Métis. Traditionally, First Nations in Canada were peoples who lived south of the tree line, and mainly south of the Arctic Circle.
https://en.wikipedia.org › wiki › First_Nations_in_Canada
, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.
The word “bannuch” is Gaelic for “morsel” and Selkirk Scottish explorers survived on stone-baked peameal, oatmeal or barleymeal bannuch in the 18th century. The common story is that these explorers shared their recipes with local Indigenous nations and bannock was introduced.
The name Bannock seems to originate from the Old Celtic English “bannuc”, derived from the Latin “panicium” for “bread” or meaning “anything baked”. Made simply from oatmeal and flour, the first citing of a bannock or bannuc recipe in Scotland was in the 8th Century.
Some sources claim that bannock was unknown in North America until the 1860s when it was created by the Navajo who were incarcerated at Fort Sumner, while others indicate that it came from a Scottish source, as a bread and the name 'bannock' was originally introduced from Scotland.
According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the "Long Walk" and relocate to Bosque Redondo, New Mexico, onto land ...
It is conventionally believed that Scottish fur traders called Selkirk settlers introduced bannock to the Indigenous peoples of North America during the 18th and 19th centuries. (See also Fur Trade in Canada.) The Scots cooked it in a griddle called a bannock stone, which they placed on the floor before a fire.
Traditional Bannock and Shoshone cultures emphasized equestrian buffalo hunting and a seminomadic life. The Bannock also engaged in summer migrations westward to the Shoshone Falls, where they gathered salmon, small game, and berries.
According to Cameron, a bannock was the whole circular quick bread or cake, while a scone was the individual piece cut, like a pie slice, from a bannock. It dawned on me that this old distinction is reflected in the way my Scottish mother-in-law made her cheese scones. From my mother-in-law's recipe collection.
Uisge beatha is the Scottish Gaelic term for 'water of life' with uisge simply meaning water and beatha meaning life. It is a straightforward translation of the Latin 'aqua vitae'. Over time and through common use in Scotland, uisge beatha was shortened and 'uisge' became known as 'whisky'.
The Shoshone-Bannock Tribes is a federally recognized sovereign nation located in southeast Idaho. Tribal sovereignty is the power to govern themselves, determine their own membership, and the power over a distinct geographic land base.
Despite its controversial origins, Bannock bread symbolizes resilience within Indigenous communities. Creatively blending traditional ingredients with the concept of breadmaking, Indigenous peoples transformed and adapted Bannock, showcasing their resourcefulness in the face of adversity.
They believed in Appi, a creator, but the principal mythological figures were Wolf and Coyote. The benevolent Wolf created people and the solar system, and Coyote was a trickster who brought disorder. Also known were ogres and animal creatures.
Now considered a Pan-Indian food that's nearly ubiquitous across the 574 federally recognized tribes, fry bread is not indigenous to Native American cuisine. Instead, most trace its origin story to the internment camps that arose from the forced displacement of tribes in the mid-1800s.
Dust the fry bread with powdered sugar and add a drizzle of honey or syrup. Serve the bread as a taco salad base or with taco toppings (popularly called Navajo tacos).
Working one piece at a time, roll out the dough into a round about 1/4-1/3 inch thick. Pierce the center of each piece of dough with a paring knife. This hole becomes unnoticeable after frying; it just helps prevent the dough from forming one giant air bubble when it hits the hot frying oil.
Most Indigenous groups in Canada have some version of bannock. The Inuit call it palauga, the Mi'kmaq, luskinikn, and the Ojibwa, ba'wezhiganag (Colombo, 2006). The Métis call bannock la galette. Photo circa 1900, Saskatchewan.
The rest of the year the Bannock lived in dome-shaped houses covered with grass. In the summer they fished for salmon, and in the spring they gathered seeds and roots. The root of the camas plant was an important food for the tribe.
Bannock, also called Lusknikn, is a traditional bread that has been served as a staple and comfort food in many Indigenous communities for centuries. Although it is made from only a few simple ingredients, families typically pass recipes down from one generation to the next which makes every Bannock unique.
After the war, the Bannock moved onto the Fort Hall Indian Reservation with the Northern Shoshone and gradually their tribes merged. Today they are called the Shoshone-Bannock. The Bannock live on the Fort Hall Indian Reservation, 544,000 acres (2,201 km²) in Southeastern Idaho.
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