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Welcome from the Indigenous Community

Our organization the Canadian Native Friendship Centre (CNFC) has been involved with the Indigenous Pavilion at the Edmonton Heritage Festival for 41 years (we missed one festival in 1995).


We celebrate the 3-day event with food, mini powwows, music and dance performances and our Indigenous Arts & Crafts Market.


We serve Bison bannock burgers, bannock, mint tea, pop and water at our pavilion. The Canadian Native Friendship Centre helps aboriginal newcomers in Edmonton with referral services, social events and recreational programs, bettering the lives of the Indigenous community and educating the non-Indigenous community in cultural awareness since 1962.

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We shared our stage with Mexico and Liberia the past few years, so we had set-times for various performances from those pavilions. Last year we had started partnering with Fort Edmonton Park, so they can share part of the history of Edmonton. They bring in displays, such as a Métis tent, Indigenous tipi and staff wearing prop clothing and story telling.





Dishes and Recipes

from the

1994 Heritage Festival Cookbook

Pumpkin Cranberry Bread

Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Makes 1 Loaf

187.5 ml Brown Sugar, loosely packed 
62.5 ml Butter, melted
187.5 ml pumpkin
3 Eggs, lightly beaten
85 ml orange juice 
625 ml all-purpose flour
2 ml Salt
7 ml Baking Powder
2 ml Baking Soda
2 ml Cinnamon
1 ml ground nutmeg
1 ml ground mace 
250 ml fresh cranberries, coarsely chopped


In a mixing bowl, combine sugar, butter, pumpkin, eggs and orange juice.

Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg and mace. Add dry ingredients to the pumpkin mixture and mix until blended. Fold in chopped cranberries. 

Grease a 9" loaf pan. Pour in batter and bake at 175 C for 1 hour or until toothpick inserted in bread comes out clean. 

Cool in pan on rack for 10 minutes before removing the loaf from pan. Cool completely before slicing. 

VARIATION: Glaze the bread with 15 ml of orange juice mixed with 125 ml of icing sugar. 

Buffalo and Berry Soup

Serves: 6-8

675 g Buffalo steak, trimmed and cubed
45 ml Bacon drippings or vegetable oil
1-litre Beef or Buffalo stock
250 ml Green onions, dried
250 ml Blackberries, Saskatoon berries, or blueberries
15 ml Honey
10 ml Salt
15 ml Black pepper
15 ml All-purpose flour

It is speculated that this soup evolved from plain buffalo ssoup when some adventurous cook added pemmican, which is a dried berry or meat mixture, to their pot of broth. The combination of flavours became a favourite among the Plains Indians.
Cultivated buffalo meat is now available in many butcher shops. While you can certainly use beef steak for this soup, the slightly gamier taste of buffalo is an excellent balance against the sweetness of the berries and honey. 

Heat bacon drippings or oil in heavy saucepan or stock pot. Add buffalo and brown. 

Add stock, green onions, berries, honey, salt and pepper. Simmer for 1 hour or until meat is tender. 

Mix flour with 30 ml of soup liquid to make a slurry. Add back into soup to thicken the broth. 

COOKING TIP: If you are preparing this soup in advance, you may with to remove the cooked berries from the broth and add fresh ones when you reheat the soup for serving. The cooked berries lose their colour and shape if they sit in the soup for any period of time. If you are using frozen berries, do not use blackberries. 



COOKING TIME: 15 Minutes

500 ml Unbleached flour
20 ml Baking powder
62.5 ml Powdered milk
5 ml Salt
125 ml Lard
125 ml Water

Bannock originally comes from Scotland, where the round bread is most commonly made with oatmeal, and probably came to North America with the Scottish trappers and traders. The native Canadian version is also round by virtue of being cooked in a skillet over a fire. You can bake this recipe on top of your stove or in the oven. 

In a mixing bowl, combine the flour, baking powder, powdered milk and salt. Cut in lard until mixture becomes mealy. Stir in water to form thick dough. 
Turn dough out on lightly floured surface and knead for 15 minutes or until dough is smooth. Grease a 10" cast iron fry pan and press dough into pan. 

Cook uncovered on top of stove for about 10 minutes on both sides. Or bake in 165 C oven for 15 minutes or until bread is browned. 

Note from the Executive Director:

Nomenclature has changed since 1994. There were terms used at the time that are considered insulting by today's standards. 

I have removed the terms from these two pages. As a snapshot of a different time, the unedited version of the 1994 cookbook is available elsewhere on this site. 


Setting up the festival

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