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Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
Other languages do offer hints of European influence, however, for example Navajo: bááh dah díníilghaazhh "bread that bubbles" (i.e. in fat), where "bááh" is a borrowing from Spanish: pan for flour and yeast bread, as opposed to the older Navajo: łeesʼáán which refers to maize bread cooked in hot ashes [7] Likewise, Alutiiq alatiq comes from the Russian: ола́дьи, romanized ...
Fry bread, Navajo Nation Luke E. Montavon/AFP/Getty Images Golden, crisp rounds of fry bread are a taste of home for many in the Navajo Nation, as well as a reminder of a tragic history.
Today, the Navajo have largely conformed to the norms of American society; this is by and large reflected in their eating habits. Government subsidy programs have contributed to a shift in focus in Native diets at large from traditional habits to modern, processed foods, whose nutritional value differs greatly from that of traditional Native foods. [4]
Recipe: How to make Slow Cooker Navajo Steamed Corn Stew Navajo steamed corn stew with mutton and zucchini made by Denee Bex, a Diné gardener living in Fort Defiance, Arizona. As told by Denee Bex.
Change up an old favorite by pairing this easy homemade bread recipe with a simple tomato butter. Ingredients. 1 1/2 cups warm water. 1 teaspoon sugar. 2 1/14 teaspoons active dry yeast.
Mutton stew, from the Navajo people; Nokake, Algonquian hoecakes, made of cornmeal; Nut milk, from the Wabanaki [18] Pemmican, a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat. [51] [52] [53] Pemmican Ball. Piki bread, from the Hopi people; Psindamoakan, a Lenape hunter's food made of parched cornmeal ...
Capirotada – a bread-pudding dessert, traditionally made during Lent festivities. Capirotada is made of toasted bread crumbs or fried slices of birote or bolillo bread, then soaked in a syrup made of melted sugar, or piloncillo, and cinnamon. It usually contains raisins, and possibly other fruits and nut bits.