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Bannock on a Stick
Bannock was introduced when traders brought flour, salt, lard and baking powder. These ingredients were mixed together and often cooked in kettles, which were also brought by the traders.
6 cups all-purpose flour.
½ cup flour (keep separate)
7 tbsps baking powder
1tsp salt
4 cups water
1 willow stick – 3 feet long and peeled at the tip
(The amount of flour varies depending on the stickiness of the dough and the amount of water may also vary, depending on personal preference)
Mix dry ingredients together in a dry bowl. Make a hollow in the center. Add water in the hollow and stir until the ingredients are mixed (over mixing will cause the dough to be become hard and tough). Knead dough lightly. Sprinkle flour on sticky spots. Knead lightly again until all spots are covered with flour.
Pinch off a piece of dough about the size of a soft ball. Stretch it out to about one foot in length. Place the peeled part of the stick in the middle of dough lengthwise. Then pinch the dough together with the dough in the middle of the wrap. Cook over fire until bannock is golden brown. The stick should be kept just above the flames.
Make sure the middle of the dough is cooked. Remove from fire. Let cool slightly before eating. Bannock can be eaten either hot or cold.
Average cooking time: 10 – 20 minutes depending on the fire
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Traditional Berry Soup
Berry soup was a traditional food staple and also played an important role in many ceremonies. Saskatoon berries were most often used.
6 cups Saskatoon berries
1 cup Berry sugar (regular sugar may be used)
8 cups water
Optional:
1/3 cup flour
1 cup water
In a large pot, bring water to a boil. Add sugar and berries, let water and sugar boil at medium heat for 20 minutes. Optional: To thicken soup, gradually add the mixture of flour and water (no lumps).
Stir the soup occasionally, making sure it doesn’t stick to the bottom of the pot. Additional sugar can be added to sweeten. Boil for at least another 15 – 20 minutes. Remove from heat and let stand for 5 minutes. Serve hot.
Average cooking time: 40 – 60 minutes
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Traditional Dry Meat
4 lbs Beef flank
1 Sharp knife
Optional: salt to taste (varies depending on personal preference)
Wash meat in cold water. Cut into 3 portions. Take one portion of the meat and start cutting in half. Stop near the end of the piece. The meat should look like an open book.
Hang on a wooden rack or tripod over a fire, or in the sun to dry.
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