There can’t be war,
when the aroma of Frybread is in the air.
It weaves its own story, like the smell of oil
winds through kitchen, out into the forest,
into the air to move the four directions
like a finger beckoning Peacekeeping.
Fried light, or fried heavy,
collected memories are held in the warm bread
that calls to those Frybread raised
to come and sit in the circle and commune.
Flour breathes into the air, like secrets
that a girl tells to her friends;
ones that make them giggle
and wriggle in the joy of knowing
something sweet has begun.
Mother’s hands push and pull
essence of her cells
folded into a fist and cup,
a molding and a gathering
that makes promises of holding together
rise on the gluten’d arc of faith,
rude smelling as it coheres its different parts
to become one whole and ready to face a fire.
Hot oil spits, bubbles, makes the air heavy,
pulls it to grease the portal of the stories
of our people having to live in white man’s camps
where only flour and lard was given
and grandmothers found the way of Frybread
to tempt a willingness to survive.
Smoke, crackling oil and tanning dough
braid together and lift to breath of a good day
to make a good trail to follow to the hearth
and home of family and tradition
where there may have been bread
moistened with blood, sweat and tears
and the heavy heat of a woman
trying to pull the world back together
in the breaking of the bread.
Author notes
Fried Dough
Some make it with baking powder, some with yeast. Here is the old Frybread recipe:
1 cup of flour
1 teaspoon of baking powder
shake of salt
gob of grease
Milk or water enought o moisten it barely past sticky when kneaded.
Put dry ingredients in bowl and mix with fingers spread. Add lard and crumble by rubbing fingertips together int he dry mix. Add water or milk by splashes and continue to rub and then knead until the dough is just past sticky. Form into a nice ball. Rub the top with more lard. cover with a warm damp cloth and allow to rise for as long as hungry stomachs can handle the anticipation ( 20 minutes or longer). Heat enough oil, over medium high heat, in a heavy pan to cover your dough as it rises as it bakes ( about 2-3 inches of oil) and the frybread msut be able to float in the oil.
As the oil heats to jsut beginning to smoke, begin shaping your frybread. (If your oil is not hot enough, it will soak intot he frybread and make it heavy)Pinch off a palm-sized ball of dough and being patting and stretching into a nice oval or round that is abouthalf inch thick. (Some Blackfeet make a hole in the center of the flattened piece before frying. I don't.)
Lay the piece of dough, gently into the oil and allow to cook until one side is brown and carefully turn it over and brown the other side. It is best to do one at a time and let the oil reheat for a few moments before adding the next frybread.
We eat it many different ways:
salted, sugared, cinamon and sugared, with honey or maple syrup, dipped in stews or soups, with a slice of cheese, with jam, topped like a taco with all the sumptious layers, sliced and made into bannock-burgers or bannock dogs.
Just the mere smell of fyrbread cookign will draw family out of bed, bring people for a feast, and calm an angry crowd. it is like manna from heaven. a little fills you up and you can make bigger and bigger batches depending on those who come to break bread with you.
Written June 26th, 2006
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1 - 10 of 10
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Wonderful!
I just love frybread! -
anyone want to help me? I am making Frybread for North Korea.... *smiles*
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Thank you Frogzter. soemtimes I get homesick for that smell so I invite friends and make some. it used to be I had it going constantly, when I lived ont he Rez, because there was always someone coming or going or some event to take them too. Moving here where people do not visit the way they did up home, is definitely different.
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This piece has a warm nostalic feel! I can almost smell the bread.... mmmmmmmmm
Simply wonderful and the recipe was an extra nice touch!
Blessings and best wishes
~Frog -
Oh, indeed, and any time anyone comes to stay for a visit, you ahve to know it is one of the first things I do..make Frybread. I have people who come for Traditional work with me and this sets the tone right off. You can smell the Frybread right out into the forest. Thank you for the comments and do try the recipe.
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Well I think Susan has summed it all up
and im nodding in total agreement. and what makes it even more special is you shared the recipe with us all showing just how much tradition means,
Thank you so much for putting the extra effort into making this a success.
Thanks for sharing
love and light
Tearz -
oh but you do understand....I meant for it to conjure all that it conjured in you. Protectiona nd shlter is there..and yes, the mother as nurturer and kinkeeper. All this is Frybread..what it means to us both. You are never far off from my meanings, my friend. Thank you, always, for your wonderful comments...you are, I am...
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It is tradition and creations tories and stories of a conquered people and stories of a drawing back together. Yes..it is all of that wafting across the communities.
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More than just a recipe.This has the capacity to conjure images of warm hearth and loving home.Protection of the family circle involved here as well.Dedication of motherhood in nurturing her loved ones on the bread of life.Fine piece you've composed in this effort.~~Suseann
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Ah, but I am making peace...*grins* ty gf.
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