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 created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.