Ojibwe Food Recipes

HOW TO MAKE OJIBWE STYLE FRYBREAD

Steps:

• Pour flour into one of the medium sized bowls. Push flour to the sides of the bowl making a hole in the middle, the hole in the flour will imitate another bowl.
• Mix milk with water and microwave for two minutes. Pour into the flour bowl.
• Add yeast or baking powder and let stand for 3 or 4 minutes, so the yeast can mix with the liquid.
• Add sugar and salt.
• Start mixing slowly pulling in small amounts of the flour.
• Make sure not to let any lumps of flour be present in the mixture Mix until too thick to mix with spoon or whisk.
• Use hands to mix in remaining flour into developing bread.
• Oil the sides of the 2nd medium sized bowl and transfer dough.
• Knead for 1 to 2 minutes (do not over knead).
• Let dough rise for 1 to 2 hours or until it rises to a considerable amount close to double its size (covering the bowl of dough with a towel helps the process).
• Fill medium sized skillet halfway with cooking oil and heat on medium-high heat Throw in a small piece of dough to make sure the cooking oil is ready to fry in.
• Be careful to not start a fire!
• Grease your hands because dough will be sticky.
• Tear a chunk off your dough then start pancaking (like making a hamburger patty) and stretching into a circular shape.
• Then tear a small hole in the middle to be sure the middle cooks.
• Fry bread pieces may be whatever size you would like.
• Place dough in the oil and cook until golden brown. Flip and repeat on the other side until done.
• Enjoy your bread, top with butter, sugar, honey or good old fashioned taco meat with cheese, lettuce, tomatoes (onions & sour cream optional) to make a famous Indian Taco

OJIBWE HARVEST WILD RICE

Steps:

• Clean leeks of dirt.
• Rinse rice in a strainer (a colander's holes are too big).
• Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
• Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
• After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
• Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
• After the 35 minutes, remove from heat and fluff rice with a fork.
• Cover tightly and let stand for 5 minutes.
• Season with salt and pepper if desired then serve.