Over the weekend I was not only working hard to finish a quilt, I was also visiting Calypso at the camp where she is interning with a group of other kids her age. Back in January twelve of them spent the night at out house before flying to Costa Rica early the next morning. At that time I made some Trini treats for them to snack on, fry bake and tomato chokha. In the group there are a few Navajo students. They especially seemed to love the fry bake and said it tasted like Indian Fry Bread. When I showed up at camp this weekend one of the Navajo boys saw me and cried, "Hi, Mom! You're here! Are you going to make fry bread again?" He called me Mom, he is at least a couple thousand miles away from home, I know what it is to be far from home and craving just a taste of it. How could I say no?
4 cups flour
Baking powder (I dunno a couple giant spoonfuls)
half a fist sized blog of shortening or so
1 1/2 cups water
Like my consistent standards of measurement there? Ok, hush, and just go with it. Use your hands to rub the shortening into the flour and baking powder. Pour in the water and knead until the dough is smooth and elastic. Then let the dough "relax" for about a half hour. It's hard work being kneaded. After it relaxes pull a hunk off and hand knead it into a ball. (That's what I am doing in the picture) Roll it out, slice it up and fry it on both sides in hot oil. Pictures to follow.
Nanzo was my Trini mom. She hated having her picture taken. The only time you could get away with it was if she was busy rolling dough because that was serious business. Just take it and run before she could start swinging the rolling pin! Truth be told she'd only threaten with it.