Credits to Aboriginal Tourism BC

Ever-evolving bannock is a fun way to sample Aboriginal cuisine

Bannock is more than just food; it has been bringing Aboriginal people together for centuries. There are millions of recipes with varying ratios of flour, sugar, salt, yeast, water and more, depending on the style of bannock.

Located in the Westbank First Nation community, Kekuli Café has their famous bannock incorporated into a lot of their menu.

Owner Sharon Bond puts a lot of creativity and love into her recipes, which include a wild filet salmon bannock burger and a classic bannock Indian taco.

“Bannock is great for sharing with people. There are a million recipes out there, and they are like a million types of bread,” said Bond.

View the related AtBC ‘Our Story, Your Experience’ video here.

More Aboriginal culinary experiences:

Vancouver’s Salmon ‘n Bannock Bistro incorporates bannock into the menu of their Aboriginal-owned and operated fine dining venue. Chef Brodie Swanson believes sharing food – and especially salmon – is a way to share his Haida Nation culture and its traditions through masterful culinary expression.

Barbara Cranmer and K’odi Nelson prefer to share the traditional methods for preparing salmon – barbecued right on the beach – so visitors to Alert Bay’s Culture Shock Interactive Gallery can experience a taste of untouched‘Namgis Nation culture. They say it is an ideal way to educate people and pass on a way of life that is thousands of years old, and yet still being lived today.

The Best Western Tin Wis Resort in Tofino offers delectable cuisine in their Calm Waters Dining Room with a BC-Fresh and culturally inspired menu.

The Haida Heritage Centre at Kaay Llnagaay in Skidegate is an award-winning Aboriginal cultural tourism attraction located on Haida Gwaii on British Columbia’s Northwest coast. At their restaurant Kaay Kitchen everything is homemade and fresh every day.

The restaurant at Haida House at Tllaal features a variety of distinctive appetizers, fresh seafood, local seasonal vegetables, and decadent desserts. An ever-changing Table D’hôtel menu is provided on special occasions, where the chef creates a unique seasonal meal with an accent on traditional Haida foods.

The patio restaurant at Nk’Mip Cellars in Osoyoos has locally sourced gourmet cuisine that includes dishes such as ona smoked salmon lox and pan-seared sockeye.

Jack Sam’s Restaurant at Quaaout Lodge and Talking Rock Golf Course near Little Shuswap Lake has a menu selection that honours the First Nations tradition of the region with dishes such as venison, cedar board salmon steak, and buffalo ragout.

The Riverwalk Café at The Quw’utsun Cultural Centre in Duncan is the ideal destination for authentic contemporary Native cuisine with a menu that uses traditional ingredients such as salmon, venison, buffalo, and halibut. There is also a traditional salmon BBQ with fresh Wild Pacific salmon cooked on cedar stakes over an open fire.

Mica Restaurant at Spirit Ridge in Osoyoos has a casual fine dining menu that features traditional dishes such as plank baked salmon as well as more contemporary dishes like a New York style cheesecake.

The St. Eugene Golf – Resort – Casino is a First Nation-owned hotel and restaurant near Cranbook that offers everything from clubhouse BBQ’s to a delicatessen-style menu.

The Hama Elas Restaurant at Tsa-Kwa-Luten Lodge on Quadra Island has a varied selection of local Native and gourmet west coast cuisine, including a traditional soup with boneless salmon, and dishes with local mussels and clams.

Media contact:

Hollie Latulippe, Travel Media Specialist, C: 604 312 3498,

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