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The Indigenous History Month - Week Two of Fry Bread Challenge

Fry Bread

The Indigenous History Month “Fry Bread Challenge” continues this week with a recipe from the Shuswap people from the Cappilano Reserve in Chilliwack, B.C. This week’s recipe variation calls for a cup of blueberries.

Try this recipe at home and submit photos of your creations for a chance to win a copy of Tawâw: Progressive Indigenous Cuisine, and a $50 grocery store gift card. Email submissions to leddycommunications@uwindsor.ca by Monday, July 5.

Full recipes and contest rules can be found on the Fry Bread Challenge webpage.

Shuswap Bannock (Epanigishimog Pakwejigan)

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cups water
  • 1 cup blueberries

Instructions

  • Mix the dry ingredients together, add the blueberries, and stir. Add the water quickly and continue to stir.
  • Spread the batter on a pie plate and put in a preheated oven heated to 425°F. Bake for 20 minutes. Cut in pieces and serve hot or cold. Excellent served with mint tea.

Explore the library’s Indigenous food collection to learn more about Indigenous history, food, and cooking.