Bannock (food) the older which refers to maize bread cooked in hot ashes Likewise, Yup'ik "alatiq" comes from "pancakes, fritters". As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick. Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas.
Boule bretonne 600 grams to 1 kg. In the past, wooden balls were common, but since the 1960s, resin balls have come into favor. The game can be played on grass, gravel, or in a courtyard. During the 20th century, courts consisting clay walkways clay two to three feet wide by fifteen to twenty feet long surrounded by a wooden border were installed in many cafes. Boules can be bounced off the side borders but are out of play if they touch the backboard. Boule bretonne Boule bretonne is a sport popular in Brittany, France, similar to boule lyonnaise and to a