Yesterday we had the honour of one of our moms, Mrs. Dodginghorse, teach Mrs. Hooff how to make traditional fry bread. The grade 4 classes are learning about First Nations in social studies, and we're so blessed to have her enrich their learning with some delicious food.
The Grade 4’s watched from their classroom and were able to ask questions. Mrs. Dodginghorse shared a legend, and her memories of making fry bread with her Mom. What a special morning!
If you would like to share one of your traditional/heritage recipes with our community please email it to email@example.com.
We are hoping next year we can repeat our "A Taste of Trinity" evening where we enjoy each others company and dishes. Click here to read "A Taste of Trinity" blog post.
- 3 cups of all purpose flour, sifted
- 1 tsp salt
- 2 tsps baking powder
- 1 1/4 cups of luke warm water (more if needed)
- 1 package Tenderflake
- Mix dry ingredients together by hand in a bowl. Make a hole and slowly add water. It is ready when the bread is well shaped and not sticky.
- Let it rise for 15 minutes so the baking powder activates.
- In a frying pan, heat a pound of lard (tender flake) on medium heat.
- Flour your work area and gently knead the dough. Shape it into a log. Cut it into thirds. Cut again into palm size and slice the middle twice around an inch. Shake off excess flour or it will accumulate on bottom of pan.
- Place the pieces of dough in the frying pan (2-3 pieces at a time making sure they do not touch each other). Keep at medium heat. Flip when golden brown. When golden brown on both sides take out and place on paper towel.
- Enjoy with Jam, peanut butter, butter, honey can be put on top (almost any topping) . Traditionally enjoyed with chokecherry soup.