Bannock
Bannock is one of the most popular and widespread Indigenous foods throughout Canada. Almost everyone has a specific way they make their bannock. It can be baked, done on the stove top, deep fried, or cooked on a stick on the open fire.
Bannock is great paired with soups, stews, cooked wild berries and dips. Traditional Indigenous versions of bannock can be made from corn, nut meal, flour, and ground plant bulbs.
Teetl'it Gwich’in Language Lesson
Bannock | Tuhch’uh
“Growing up, bannock was always around at our meals. Living in the north with stores far and few between we packed a lot of homemade lunches for any type of trip. You can enjoy bannock in -40 while ice fishing or on the Richardson mountains while hunting. We almost always had bannock served with a bowl of soup. This recipe was given to me by my mom and it is truly one of my comfort foods.”
-Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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