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Recipe closes fry bread challenge

plate of bannock

The final recipe for the Indigenous History Month “Fry Bread Challenge” is from the Cree people of Moose Factory, Ontario.

Try this or any of the four recipes shared throughout the month and submit photos of your creations for a chance to win a copy of Tawâw: Progressive Indigenous Cuisine and a $50 grocery store gift card.

Email submissions to leddycommunications@uwindsor.ca by Monday, July 5.

Full recipes and contest rules can be found on the Leddy Library's Indigenous History Month web page.

Bannock, Moose Factory, Ontario

Ingredients

  • 4 cup flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup lard
  • 1 cup milk

Directions

  • Mix dry ingredients, then add lard, using a pastry blender.
  • Add milk. Put in 9x9-inch pan.
  • Bake in hot oven for 35 to 40 minutes.

This forms a staple in most local people’s diets. It keeps well and is always taken by hunters to use in place of bread. The recipe by Beulah Morrison is drawn from Our Favourite Recipes, St. Thomas Anglican Church Women, Moose Factory.

Explore the library’s Indigenous food collection to learn more about Indigenous history, food, and cooking.