We have a few treasured family recipes that are typically reserved for when we can get together during holidays: my mom’s pickled beets and her pistachio pudding, and my dad’s galette.
My dad is Métis, and he inherited this recipe from his family. “Galette” is Michif (the Métis language) for bannock (see page 287 for a brief discussion of the other words used for this popular First Nations quickrise bread). Dad’s galette is a dense crumb. I like to eat this bread with soft, roasted garlic or garlic purée.
Excerpted from 'tawâw: Progressive Indigenous Cuisine' by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com
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