Enhanced by the flavours of maple, this Bannock, a fried bread influenced by the contact between First Nations and European communities, brings together the tensions, cultural diversity, acculturation and conflict of this period.

It is likely that a similar pre-contact bread was made with maize flour and tree sap, before wheat flour, baking powder, sugar, and other ingredients were incorporated into First Nations cuisine. Bannock bread is common in many North American cultures, many with small variations; this one is influenced by an Ojibwe recipe. For deeper flavours, cook over a campfire or experiment with liquid smoke flavouring, to capture the smokiness that would have clung to the clothes of the community, like these moccasins.

Ingredients

1 ½ cups flour

2 teaspoons sugar

½ teaspoon salt

3 teaspoons baking powder

1 egg, beaten

½ teaspoon maple flavouring

½ cup warm milk

Oil for frying (or lard)

Directions

1. Carefully, heat oil (1/2 inch deep) in skillet (can use electric, 400 degrees, or on stovetop on medium-high heat).

2. Combine dry ingredients in medium bowl. Slowly mix in beaten egg and maple flavouring, then warmed milk.

3. Knead the mixture in the bowl until it comes together. On a floured surface, knead for a minute or two until it is smoother. Roll it to ½ inch thick, and cut into 2”x3” wide strips, and make a slit in the centre.

4. Carefully add to oil, allowing to brown for a minute or two and then turn to do the same on the other side. Fry in small batches in order to keep oil at temperature and monitor frying carefully. Decorate by spreading maple syrup on the surface and add wild rice to replicate the delicate and ornate patterns of Ojibwe embroidery.

These soft, doughy morsels are best served still warm and fresh, with a jam or preserve.

There is some debate over the origin of bannock, and therefore what the most 'authentic' ingredients are. Many of the variations in recipes are influenced by cultural group, time period, and availability of ingredients. Consider the diverse experiences of different North American indigenous communities after contact with European communities - what recipes were common? what ingredients were available? and what were the social implications?