inthekitchen
Chef/Owner Christa Bruneau-Guenther
Feast Café Bistro
Chef Christa honours her culture by using bannock, a staple in
Indigenous homes, in a variety of ways at Feast Café Bistro. Here,
she shares how to use traditional ingredients like the “Three
Sisters” (squash, beans and corn) with two different preparations
of the dough. Fry bread is a sturdy base for a heaping pile of bison
chili in tacos, and bannock is rolled out and topped with sweet
roasted squash for pizza before heading into the oven.
Pow Wow Tacos
Bison chili sits atop fry bread in
this colourful "Tipi" taco.
INGREDIENTS
Chili
1-2 lbs lean ground bison
2 Tbsp cooking oil
1 large onion, diced
2 stalks celery, sliced
3 cloves of garlic, minced
1 green pepper, chopped
3-4 Tbsp chilli powder
1 tsp cumin
28 oz can of diced tomatoes
13 oz can tomato sauce
5.5 oz can tomato paste
1/2 cup water
19 oz can kidney beans, drained
and rinsed
19 oz can black beans,
drained and rinsed
13 oz can maple beans
2 Tbsp brown sugar
1 cup frozen corn
salt & pepper, to taste
Taco
bannock dough (see recipe)
shredded lettuce
red onions
shredded Bothwell cheddar
salsa or chopped tomatoes
sour cream
METHOD
1. In a large pot, heat cooking
oil on medium high. Add
onions and celery, sautéing
for 3 minutes. Add bison and
sauté 8-10 minutes, stirring
often until meat is cooked.
Add garlic, peppers, chilli
powder and cumin. S auté for 3
more minutes while stirring.
2. Stir in tomatoes, tomato
sauce, water, beans, corn and
brown sugar. Bring to a boil,
then reduce heat to low and
cover for 20 minutes, stirring
occasionally.
3. Season with salt and pepper
as needed.
4. For taco base, piece
bannock dough into 8-10
equal parts. On lightly floured
surface, roll out each piece
to 1/4 inch thick and poke
a small hole in centre of
each piece (this helps when
frying).
5. In a wide saucepan, pour in
1" of oil and heat to medium
high.
6. Place dough into oil one
piece at a time and fry,
turning once, for 2-3 minutes
on each side. Remove from oil
and set onto paper towels to
absorb any excess oil.
7. Top fry bread with chili and
add taco toppings.
Yield 8-10 servings
18
ciao! / jun/jul / two thousand nineteen