She hears Kooko in the kitchen, talking gently to Mattie. ‘You don’t play with the dough too much, just enough.’ Kookoo, poised with the plastic scoop, sits across from Mattie, whose elbows are white with flour and hands are caked with sticky, beige dough. Kookoo sprinkles more flour in. ‘Go on. Mix it up.’ ‘Mommy, I’m making bannock.’ ‘You sure are!’ Stella feels so happy all of a sudden, so glad to be here.” ~ The Break

This month we’re reading a book by indigenous author, Katherena Vermette. The Break tells the story of violence against indigenous women through the generations. While the book subject matter is very heavy, there is a moment of reprieve when Mattie is making bannock with her Kookoo. To me it shows how the indigenous are more than the missing women or children we hear about on the news, they are a culture filled with love, family, tradition, and community.

Bannock was a staple in the diet the indigenous and traditionally made with cornmeal and maple syrup. The recipe I chose is from David Wolfman a local indigenous chef. He grew up in Toronto, but found himself drawn to the history and culture of his mother. He headed up north to learn traditional cooking from the elders that lived where his ancestors did.

Bannock is basically bread, and can be served with any jam or nut butter.

Metis Bannock Recipe

Ingredients:

2 cups all purpose flour

4 tsp baking powder

2 tsp sugar

1/2 salt

1/2 cup shortening

3/4 cup milk

Method:

1. Preheat oven to 400 F

2. Mix all the dry ingredients together

3. Using a pastry cutter, or two knives, cut the shortening into the dry ingredients until you get a pebble like consistency.

4. Make a well and work in the milk. Knead on a flour dusted surface until soft.

5. Form the dough into a disk and bake for 20-30 minutes, until golden brown.