Well, this month’s CFEP theme is a loaded one, Valerie!
Of course, I spent many moments considering what I might write about with this theme: ‘A Canadian Love Affair’. I found no shortage of inspiration. I thought about foods inspired by love: the love of my mother, the love of my grandmothers, the love I have for my son, the romantic loves I have had in my life. But, I found myself erring on the side of caution, and favouring harmony.
Without cause for stirring any pots, I can safely talk about my Canadian love affair with a place; a place I have written about before. This is a place I’ll always be in love with and will always miss with my heart and soul, so long as I live at a distance (for good or for a time). That place, perhaps predictably now, is Vancouver Island and the Comox Valley in particular. Never have I visited or lived in a place that so touched me to the core and changed who I was in such multidimensional ways.
Indeed, I experienced heartbreak and love there, but it’s not the love of a man and a woman I’m speaking of in this post. I’m communicating the love of nature’s miracles; of glacial peaks, ocean straights, the expanse of pacific coast beaches and year-round temperate weather. I’m speaking of the love of a brief commute along a dyke road with outstanding views few have been fortunate to experience. I’m sharing my fondness of the sincere smiles of friendly people welcoming conversation with a stranger. I’m imparting my love affair with a turn-of-the-century house in what used to be a bustling mining town; a home that exuded the love and relationships of almost a dozen decades of life, boasting hand-made kitchen cabinets made from local lumber, and a back porch with views of the nearby mountains. I’m conveying the beauty of spotting deer resting in residential flower gardens, and getting so close you can almost touch them. And, I’m connecting you to my fondness of living a 4 hour drive from Tofino, one of the most majestic places in Canada that arguably competes on a world stage for beauty.
Having grown up in the Toronto area, I wasn’t much exposed to Native Canadian culture. British Columbia is rich with native culture and on Vancouver Island, this is intensified by a large population of Native Canadians. The Island abounds with Native arts and culture and even food. This culture became even more significant when I married a man who was part Native Canadian and had a son. Although my son is only about 1/16 Native, it’s still a part of who he is (and boy was that wonderfully evident in his appearance when he was born with a head full of thick black hair and gorgeous olive-toned skin).
So, as a tribute to the place that holds my heart in its warm, salty hands, and to the originating cultures of this country, this month I’m making Bannock. And, since fresh bread is one of my absolute favourite foods, this month’s challenge was again both meaningful and pleasing to my taste buds and belly and hopefully yours, too.
Bannock is a simple flatbread, which I’ve discovered is actually found in varieties across the world. The type of bannock I was interested in learning more about was Native Canadian bannock. It was customarily cooked over an open fire, and still is in some cases today. Although some recipes do call for oven baking, most modern ones I came across ask for deep frying. Some of my readings indicated that cornmeal was one of the main flours originally used, but today’s recipes typically employ all-purpose flour. There are many variations and recipes out there, savory and sweet. I turned to my sister-in-law Jocelyn, and asked for her recipe, tried and true. My technique was a little different than hers, but it turned out simply delicious. And, although I opted to stray from my often influential Hungarian roots for this month’s post, there exists a very similar Hungarian food called Lángos, so making this bread had me reminiscing about my childhood foods once more.
Native Canadian Bannock (Fried)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1.5-2 cups cold water
Raisins or currants, if desired. (I opted to keep mine savory – if you’d like a sweeter bread, add 1-2 tsp sugar with the dry ingredients as well)
Vegetable oil appropriate for deep frying
Combine dry ingredients well in a large bowl. Whisk in water slowly, to make a pasty batter. You can add enough water to be reminiscent of thick pancake batter if you’re looking for larger, flatbread-like results. Or, add less water for more of a fritter-type preparation.
Heat about an inch of oil in a frying pan until a small amount of batter dropped into pan begins to bubble vigorously. Drop batter by tablespoonful (or larger if desired) into the hot oil, and fry until golden on both sides, about 4-5 minutes per side. Drain on paper towels and serve immediately.
Can be eaten as an accompaniment to soup or stew, as a snack with jam and crème fraiche, or on its own!
Note: Like most deep-fried breads, these really do not keep fresh long, so they should be eaten right away and preferably warm.
Many different recipes can be found online, with origination in different Native communities.
You could make these flatter and larger
The Canadian Food Experience Project is Valerie Lugonja’s call to Canadian Foodies and Bloggers alike to unite on the 7th day of each month and creatively discover and share Canada’s unique culinary voice. You can read more about this exciting project here.