Celebrate Culinary Arts Month with bannock making

Posted on Wednesday, July 29th, 2026

As we celebrate National Culinary Arts Month, we recognize the creativity, skill, and passion that bring people together through food.

At Algonquin College, food is also a meaningful way to support Indigenization, honour Indigenous cultures, and create opportunities for learning and connection.

We invite our community to explore the rich traditions of Indigenous cuisine with a simple bannock recipe, shared by Jenny “Buckshot” Tenasco. Bannock is a traditional food that continues to bring families, friends, and communities together around the table.

As we celebrate National Culinary Arts Month, we recognize the creativity, skill, and passion that bring people together through food.

At Algonquin College, food is also a meaningful way to support Indigenization, honour Indigenous cultures, and create opportunities for learning and connection.

We invite our community to explore the rich traditions of Indigenous cuisine with a simple bannock recipe, shared by Jenny “Buckshot” Tenasco. Bannock is a traditional food that continues to bring families, friends, and communities together around the table.

Bannock is a simple, quick bread made from flour, water, baking powder, and fat (like lard. It is a staple in Indigenous Métis cultures across North America.

Utensils

· 1 large bowl
· 1 large spoon
· 1 cast iron frying pan
· 1 9in round metal baking pan
· 1 cooking rack
· Tongs

Ingredients

· 4 cups all-purpose flour
· 4 tsp baking powder
· 1 tsp salt
· 1 tbsp brown sugar (optional)
· 1 ¾ – 2 cups warm water (or milk)
· Oil or lard for frying the bannock

Directions

· Dry ingredients: In a large bowl, thoroughly whisk together the flour, baking powder, salt, and sugar.
· Add liquids: Make a well in the center of the dry ingredients. Pour in the warm water (or milk).
· Form dough: Stir gently with a fork or your hands just until the ingredients come together into a soft, slightly sticky dough. Do not overmix, or the bannock will become dense.
· Shape: Turn the dough onto a lightly floured surface or keep it in the bowl and pat it down into one large round disc (about 1 to 2 inches thick) or several two-inch sized pieces.

 

 

· Fried bannock: Heat about ½ inch of cooking oil or lard in a heavy cast-iron skillet over medium heat. Fry the dough for about 3-5 minutes per side until golden brown and cooked through.

· Baked bannock: Preheat your oven to 400°F (200°C). Place the dough on a parchment-lined baking sheet or cast-iron pan and bake for 40-45 minutes until golden brown.

Vocabulary

· Baked bannock – Nabagidjizigan
· Fried bannock – Sàte Pakwejigan
· Baking powder – Ombidjìzigan
· Flour – Nápànenag
· Oil – Pimide
· Salt – Shìwitàgan
· Sugar – Sizibàkwad
· Water – Nibì

 

Recipe shared by Jenny “Buckshot” Tenasco and Anita Tenasco


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