Bannock Taco
With 3 Sisters Succotash and Sriracha Revolver Crema
Bannock has become 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. Bannock tacos are a modern adaptation that have become a staple in Indigenous cuisine—you can find them on the menu of many Indigenous owned restaurants in BC including Salmon and Bannock, Kekuli Cafe, and the Mr. Bannock Food Truck.
Our bannock tacos are topped with a three sisters succotash. The three sisters refer to a traditional trio of plants grown by various Indigenous peoples across North and Central America—corn, climbing beans and squash. When planted side by side these crops help each other grow. Corn provides support for the bean vines to grow on. Beans add nitrogen into the soil to fertilize the corn and squash. Finally, squash grows as a groundcover to provide shade, which keeps the ground moist and prevents weeds from growing. Three sisters soup is a complete nutritional package with carbohydrates from corn, protein from the beans, essential vitamins and minerals from the squash.
Teetl'it Gwich’in Language Lesson
Bannock | Tuhch’uh
LOCAL & INDIGENOUS PRODUCT FEATURE
The Rooted Bannock Taco features a chili garlic crema that is made using Sriracha Revolver Hot Sauce. Sriracha Revolver is a proudly Indigenous hot sauce brand facilitating deliciousness as uninvited guests on the unceded territory of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples. Jordan Hocking founded Sriracha Revolver Hot Sauce Inc. in 2017 with the goal of creating a staple product that adds fun, flavour and inspiration to the chef at home. Jordan is a mom, wife, Indigenous entrepreneur, and proud member of Sweetgrass First Nation. Jordan is passionate about building a community around food and experiencing culture through food. All her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while traveling or by wanting to eat something that didn't exist anywhere else. Along with a small, dedicated team, Jordan makes craft size batches of hot sauce that are a treat to enjoy with all your favourite foods. Find out more about Sriracha Revolver.
“Bannock is one of the items in the Rooted Program that’s been drawing connections with students, public and staff. I am amazed at how many people have a type of “Bannock” from their home country. When we are making Bannock, the stories start of a similar dish or when and where Bannock was first eaten for them. This is what I enjoy, sharing stories and connecting through the Rooted menu items. Although the history of Bannock is not all positive, I do believe it is something we as Indigenous people have adopted. I grew up with Bannock and now so is my daughter. Making my mom’s Bannock recipe was always done through touch, I would know when the dough is ready. Now making 1200 pieces for a lunch service I have gained much support from our pastry chef Ika on the best ways to mass produce without losing the quality.
We are building an amazing platform through the support at SFU. Showcasing Indigenous produced items has always been a goal of mine. This is our chance to showcase our Indigenous culture and people”
-Chef Steph
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.
