, 2022-12-24 03:00:00,
Native Americans love a good debate. What is the name of that delicious flatbread that is made at the powwows and in the kitchens of Turtle Island? Is it bannock, frybread, bun or skaan? Is it better fried or baked?
The discussion gets even more complicated when you drop raisins in the bowl, and it has sparked heated debates on social media.
Following a month-long investigation into whether or not raisins belong in traditional and contemporary indigenous cuisines, CBC Indígena found that indigenous palates are grape for the little dried fruit or they make the taste buds wither like a… well, you know….
Sherry Ann Rodgers, originally from the Anishnabe (Algonquin) community of Rapid Lake in western Quebec, opened Anishnabe Kwe Café earlier this year in Kitigan Zibi Anishinabeg, 136 kilometers north of Ottawa.
She makes and sells fried raisin bannocks every day.
“We love our raisins,” Sherry Ann Rodgers said of her community of origin.
“I grew up on raisin cake and fried raisin donuts and all that stuff.”
Tim Fontaine also grew up eating raisin pie. The Winnipeg-based writer of Sagkeeng First Nation even likes raisins in butter tarts and rice pudding.
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