Canadian Prairie Comfort: Bannock, Saskatoon Berries, and Bison

Bannock is a simple, flatbread-like food with a long and complex history in the Canadian Prairies. Originally a Scottish dish, bannock was adapted by Indigenous peoples after it was introduced by European fur traders. Made from flour, baking powder, salt, and water (or milk), bannock can be baked, fried, or cooked over an open fire, making it a versatile and essential comfort food.

Indigenous communities embraced bannock and made it their own, often cooking it with locally available fats like animal lard and incorporating foraged ingredients such as berries. Bannock became a staple food, valued for its portability and ease of preparation, especially for nomadic groups who needed foods that could be cooked quickly while traveling.

Today, bannock remains a beloved Prairie food, served in a variety of forms:

• Fried Bannock: Crispy on the outside and soft on the inside, this is a popular way to enjoy bannock, often accompanied by savory toppings like butter, cheese, or even bison stew.
• Baked Bannock: This version has a slightly denser texture and is often baked in the oven, perfect for making bannock sandwiches or serving alongside soups and stews.
• Sweet Bannock: Bannock can also be sweetened with sugar, honey, or maple syrup, and topped with berries for a delicious treat.

For many Indigenous communities, bannock is more than just food; it’s a symbol of resilience and community. It’s often prepared at gatherings and celebrations, bringing people together to share and celebrate their culture. Even today, recipes for bannock are passed down through generations, keeping this cherished tradition alive.

Saskatoon berries, named after the city of Saskatoon in Saskatchewan, are small, purple berries that grow wild across the Canadian Prairies. These berries have been a key food source for Indigenous peoples for thousands of years, used fresh or dried as a source of nutrients throughout the year. Similar in appearance to blueberries, Saskatoon berries have a sweet, almond-like flavor that makes them versatile for both sweet and savory dishes.

Saskatoon berries are a treasured ingredient in Prairie kitchens, and their versatility means they appear in everything from traditional recipes to modern culinary creations. Here are some of the most popular ways Saskatoon berries are used:

• Baking: Saskatoon berries are often incorporated into pies, muffins, and bannock for a touch of sweetness and a burst of flavor. Saskatoon berry pie, in particular, is a classic Prairie dessert, celebrated for its rich, jammy filling and flaky crust.
• Preserves and Jams: Preserving Saskatoon berries as jam is a common practice, extending their shelf life and allowing their flavor to be enjoyed year-round. The berry’s natural sweetness and slight tartness make for a perfect jam that pairs well with bread or bannock.
• Syrups and Sauces: Saskatoon berries can be cooked down into syrups or sauces, often used to drizzle over pancakes, waffles, or roasted meats like bison.
• Snacking and Trail Mix: Indigenous peoples traditionally dried Saskatoon berries, mixing them with dried meat and fat to create pemmican—a nutrient-rich food that could last for months and was essential for survival during long winters.

Saskatoon berries are not only delicious but also packed with nutrients. They are high in fiber, antioxidants, and vitamins, making them a superfood of the Prairies. Traditionally, Indigenous communities valued these berries not only for their flavor but also for their health benefits, using them to treat ailments and boost energy.

Bison, or buffalo, has long been a cornerstone of Prairie cuisine. Before European settlement, vast herds of bison roamed the Great Plains, providing Indigenous peoples with a sustainable source of food, clothing, and tools. Bison meat, rich in protein and iron, was a staple, and every part of the animal was utilized, from the hide for clothing to the bones for tools.

During the late 19th century, bison populations were decimated due to overhunting and habitat loss. However, conservation efforts in the 20th century have led to a revival, and bison have once again become an important part of Prairie agriculture and cuisine.

Today, bison is celebrated as a lean, healthy alternative to beef, and it’s becoming increasingly popular in Prairie kitchens and restaurants. Its deep, rich flavor makes it perfect for a variety of dishes:

• Bison Burgers: Leaner than traditional beef, bison burgers are juicy and flavorful, often topped with local cheeses or Saskatoon berry chutney for a regional twist.
• Bison Steaks: Grilled or pan-seared bison steaks showcase the meat’s natural flavor, which is slightly sweet and less fatty than beef. They are often served with Prairie sides like roasted root vegetables or a simple salad.
• Bison Stew: A comforting classic, bison stew combines tender chunks of bison with potatoes, carrots, and herbs, creating a hearty, warming dish perfect for cold Prairie evenings.
• Bison Jerky: Embracing traditional preservation methods, bison jerky is a popular snack on the Prairies, offering a portable and protein-rich option for those on the go.

Modern bison farming focuses on sustainability, with many ranchers adopting practices that mimic natural grazing patterns to restore Prairie ecosystems. Bison is also one of the leanest red meats available, lower in fat and calories than beef, making it a healthy option for those looking to enjoy rich, flavorful meat without the added fat.