Trying unusual foods...
Just got back from a week of well deserved vacation. What I love about vacations is seeing things I have never seen before but also tasting unfamiliar foods. I have topped myself this year by trying Indian Fry Bread. The sign on the outside said it was a recipe from the Navajo Tribe. I am not sure if all American Indians serve the same recipe for fry bread. I am guessing not since not all had flour to create their family dishes. I will be doing some research on this later today after I get the mail sorted. I will report back to you all once I learn more and maybe there are cookbooks that are just for native Americans. I also tried some reindeer sausages, I was very impressed with that they were low fat and kosher, at least that is what the sign said.
Bannock (food)
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An Inuit woman preparing bannock
An Inuit woman preparing bannock
Inuit women preparing to make bannock.
Inuit women preparing to make bannock.
Bannock is a bread the same thickness as a scone. It is a form of flat bread, baked on a griddle. Generally made of oatmeal, it takes the form of a large oatcake. However, this meaning is not universal and some Scots use the term to refer to a wheat flour cake similar to a large thin scone.
The oldest and certainly the most famous of all bannocks is The Selkirk Bannock, The first bannock is said to have been made by a Robbie Douglas who opened his shop in Selkirk in 1859. When Queen Victoria visited Sir Walter Scott's granddaughter at Abbotsford she is said to have refused all else with her tea save a slice of the cake - ensuring that the bannock's reputation was enshrined forever. Robbie Burns also mentions the bannock in his Epistle to James Tennant of Glenconner, in reference to Alexander Tennant.
Native Americans and particularly Métis, in western Canada and the northern Great Plains in the United States, adopted bannock in their own cuisine over the 18th and 19th centuries, most likely from Scottish fur traders. This simple source of carbohydrates was easy to make on the trail and neatly complemented high protein trail foods like pemmican. As a result, even today many Métis and aboriginal western Canadians routinely prepare this dish. In western Canada, bannock is more closely associated with native and Métis culture than with its Scottish roots.
Native, Métis and Inuit bannock is generally prepared with white or whole wheat flour, baking powder and water, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening.
Bannock is also popular with hikers/canoeists. A premix of flour, baking soda and any assortment of dried fruits, oatmeal, etc. can be carried in plastic bags.
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Frybread
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An Indian taco
An Indian taco
A member of the Creek Nation and U.S. military makes frybread during a pow-wow in Iraq while deployed for Operation Iraqi Freedom.
A member of the Creek Nation and U.S. military makes frybread during a pow-wow in Iraq while deployed for Operation Iraqi Freedom.
Fried bread (also spelled frybread or fry bread, also known as bannock) is a Native American food, found throughout the United States. Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.
Topped with additions such as beans, ground beef, or shredded cheese, frybread is served as Indian tacos or Navajo tacos. If sweetened, or served with sweet toppings such as honey or powdered sugar, frybread is very similar to an elephant ear or to the confection simply known as fried dough.
Frybread has a significant (if perhaps stereotyped) role in Native American culture. It is often served both at home and at gatherings like pow-wows and state fairs. Frybread was named the official "state bread" of South Dakota in 2005 [1]. Also in 2005, frybread became the center of a controversy involving its role in obesity and diabetes among Native Americans. [2] The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat.
Frybread is also known in South American cooking as cachanga [3]
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I have included these as a comment so that you can have all the information I learned under the same topic. I recently saw an article in the Lake Superior Magazine written by Juli Kelner that had the recipes for fry bread too. I am so glad that I tried it but now that I know that it has 600 calories I am not sure that I will eating to soon again. hella
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I have some recipes to share with you...these are from Make it Minnesotan! It has just been release to celebrate Minnesota's 150 birthday.
Bannock
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon grease or shortening
1 cup water
Mix dry ingredients together. Cut in cold grease with for fork. Add liquid and mix together until a dough forms. Place dough in a 10 inch oven proof skillet. Bake in preheated oven at 425 degrees for 25-30 minutes
Indian Fry Bread
4 cups of flour
3 tablespoons sugar
3/4 teaspoon salt
2/3 cup powdered milk
2 tablespoons baking powder
2 tablespoons cooking oil
1 2/3 cups water
Sift together dry ingredients. Mix oil and water as for biscuits. Let rest one hour. Punch off in pieces little larger than a walnut, flatten,poke whole in center and fry in an electric fry pan at 350 until lightly bron and then turn to the other side.
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