Fry Bread & Fried Pork

Paskawaalhaaki’, Shokha’ Nipi’ Awaalhahli’ (Fry Bread and Fried Pork) is yet another popular meal, but needs to be eaten in moderation. Being one of the heavier meals, I cook this maybe once a month. The key to this dish; however, is the fry bread! Many tribes have their variations in regards to fry bread recipes, but today I will be sharing with you the Chikashsha (Chickasaw) recipe. In regards to the fried pork, some simple pork chops breaded and seasoned the way you like will work perfectly! In my opinion, this dish best pairs with a side of black-eyed peas cooked with a little onion. Many often pair this dish with stew, but it’s whatever you prefer! If you decide to try it out, let me know!

Chickasaw Fry Bread

2 cups. Sifted flour
1/2 tsp. Salt
4 tsp. Baking powder
1 egg
1/2 cup. Warm water or milk

Directions: Sift first three ingredients together and stir in beaten egg. Add water or milk to make soft dough. Round up on lightly floured cloth or bread board. Knead lightly. Roll or pat out 1/2 inch thick. Cut into strips about 2 x 3 inches and slit center. Drop into deep fat. Brown on both sides. Serve hot. Good with pinto beans, stew or syrup

Recipe Credit: http://www.chickasaw.net

Original Recipe Link: https://www.chickasaw.net/Our-Nation/Culture/Foods/Fry-Bread-and-Fried-Pork-Paskawaalhaaki-,-Shokha.aspx

Three Sisters Stew

Chokma! (Hello!) Having received a few requests, I have made the decision to start sharing some of my two tribes Traditional Recipes. For those who may be curious, Chikashsha saya (I am Chickasaw). I am equally Blackfeet (Siksika Nation). My indigenous name, is Little Flower Woman. Growing up, I was raised very traditionally within indigenous beliefs, and many of my meals were equally traditional in manner. These recipes are very special to my family and I, but I know they can be just as special to others as well.

To start off, I would like to share with you the recipe for Three Sisters Stew. Super easy to make, this stew is perfect for my plant-based and non-plant-based followers. This stew was a favorite of my Appo’si’ (Grandmother) and Imafo’si’ (Grandfather). Though the recipe states to cook for 30-45 minutes, I recommend the full 45 minutes. For more background regarding the stew, make sure to check out the link I have posted below the recipe! For more Traditional Recipes and Language Learning, make sure to Subscribe to my blog! Chinittakat chinchokma’shki! (Have a nice day!)

Three Sisters Stew

Ingredients

2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper

Directions: In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.

Recipe Credit: http://www.chickasaw.net

Original Recipe Link: https://www.chickasaw.net/Our-Nation/Culture/Foods/Three-Sisters-Stew.aspx

YouTube Link#1: https://www.youtube.com/watch?v=PeuDCMR4KQQ