Web Analytics

Indigenous showdown: Bannock vs. Scone vs. Frybread

Indigenous showdown: Bannock vs. Scone vs. Frybread

The debate is as old as inter-nation relations between the indigenous people of North America — what bread reigns supreme; bannock, scone or frybread? Now before you accuse me of inciting community disruptions between the nations let me clearly articulate that I personally enjoy and respect all three versions of indigenous bread. In fact, when

The debate is as old as inter-nation relations between the indigenous people of North America — what bread reigns supreme; bannock, scone or frybread?

Now before you accuse me of inciting community disruptions between the nations let me clearly articulate that I personally enjoy and respect all three versions of indigenous bread.

In fact, when considering that the main ingredients are basically the “five white gifts” brought to our nations by our colonizers – these little golden nuggets of biscuity goodness are irresistible and make decolonizing your diet a very hard thing to do.

My aunty Jannie is hands down the best scone maker in the entire Haudenosaunee nation. But TRT Staffer Jayson Koblun grew up in Manitoba next to a Cree community has good things to say about Bannock. And let’s face it – we’ve all been guilty of gwissing out on fry bread at one point or another.

So here for you, our wonderful 2RT readers we present the recipes to Frybread, Bannock and good old Six Nay Scone. This Bread and Cheese weekend try them out and give us your vote on which is best!

Manitoba Baked Bannock

Recipe from Bonnie Koblun

Ingredients

2 cups flour

4 tsp baking powder

1 tsp salt

2 tbsp white sugar

1/3 cup lard

1 cup milk

Instructions

Step 1: Mix flour, baking powder, salt and sugar together

Step 2: Add lard and use hands to crumble together with dry ingredients

Step 3: Slowly pour milk over mixture. Knead until a dough is formed. Do not over knead.

Step 4: Press on to a greased cookie sheet and use fork to prick holes in dough

Step 5: Bake at 350 C until golden brown

Step 6: Serve with butter, jam, seed butter, or any topping you like.

 

 

Six Nay Scone (Wheel bread)

Recipe from Gramma Rovina

Ingredients

2 cups of flour

4 heaping tsp baking powder

1tsp salt

1 1/2 cups buttermilk

Oil for frying

Instructions

Step 1: Mix flour, salt and baking soda together in a bowl.

Step 2: Make a well in the middle of the dry mix. Pour in buttermilk.

Step 3: Mix dry ingredients slowly into the buttermilk a bit at a time till it all comes together.

Step 4: Knead lightly and press out into a round flat loaf to fit your frying pan.

Step 5: Heat about 4 tablespoons of oil in pan on medium heat.

Step 6: Put loaf in hot pan. Cover with lid and fry for about 8-10 minutes per side until golden brown. Loaf is done when you tap on the crust and it sounds hollow.

Step 7: Slice into pie slice shapes, cut in half as you would a bun. Serve with butter. Or try it with cheddar cheese and a thick slice of spanish onion. Mmm!

 

Frybread

Recipe from Victor’s Mom

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

1 cup steaming tap water

Vegetable oil for frying

Instructions

Step 1: Mix ingredients together with a fork in a medium bowl. (will be sticky).

Step 2: Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for at least 20 minutes, but leaving longer makes the bread fluffier.

Step 3: Heat vegetable oil on medium heat at least 1 inch deep or deeper in a frying pan or electric skillet. Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn’t immediately float, oil is not hot enough.

Step 4: When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a few small holes in the center of the dough with your fingers.

Step 5: Fry to a golden brown before turning over and frying other side. Drain on paper towels.

Step 6: Serve immediately with anything you like.

 

Nahnda Garlow

Nahnda Garlow

Nahnda Garlow, Onondaga under the wing of the Beaver Clan of Six Nations, is Outreach Editor for the Two Row Times. Her popular column, Scone Dogs and Seed Beads brings weekly thoughts on current day indigenous identity. Nahnda has been a journalist with the Two Row Times since it's founding in 2013. She studied Journalism, Human Rights and Indigenous Studies at Laurier University. She is a self-proclaimed "rez girl" who also brings to the Two Row Times years of experience as a Haudenosaunee cultural interpreter, traditional dancer and beadwork aficionado. Nahnda is a member of the Canadian Association of Journalists and the Native American Journalists Association.

Related Posts

No Content Available

Leave a Comment

Your email address will not be published. Required fields are marked with *

Cancel reply

Headquarters:


Oneida Business Park Suite 124
50 Generations Drive, Box 1
Ohsweken, ON N0A 1M0
Six Nations of the Grand River Country


Email: info@tworowtimes.com


Main office: (519) 900-5535


Editorial: (519) 900-6241


Advertising: (519) 900-6373

Most Recent Articles

Two Row Times

Two Row Times

LIVE NOW! CLICK TO VIEW.
CURRENTLY OFFLINE