Native American Week Part 2

Today we had six young people participate at the after school program at Lilypad and four of them were brand new. We read the book Nimoshom and His Bus by Penny M. Thomas and learned some helpful Cree words, such as “api” (sit down), “kinapi” (hurry up) and “mots” (no). It was fun to listen to the kids try to use these words with English and Spanish. We also looked at First People by David C. King to locate a picture of a beaver for our clay project and check out more pictures of pueblos.


Mostly everyone said “mots” to the grape dumplings that were also served on Monday, but all said “ehe” (yes) to trying fry bread with grape jelly. And everyone said “ekosani” (thank you!)

Navajo Fry Bread

Makes about 14 pieces

2 cups of all purpose flour, plus flour for your hands

1/2 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups warm water

2 cups of shortening

Tools: mixing bowl, wooden spoon, skillet, tongs or something to flip bread while in the skillet, paper towels

Mix dry ingredients in a bowl and slowly add water.

Once it is somewhat together, mix with your hands until dough isn’t sticky outside of the bowl, putting flour on your hands if needed. Knead for a few minutes, because kneading is fun.

With floury hands, rip off a piece of dough and roll into a ball. Flatten the ball and poke a hole in the center.

Heat the shortening in a skillet on high. Depending on the size of your skillet, you might be able to fit four pieces of bread into the shortening at one time. Fry for about a minute and then using the tongs, flip the bread over. The bread will puff up a few inches, but don’t worry, it’s cooking!

After a minute on the other side, use your tongs to remove the bread and place it on a paper towel to drain. Eat plain or with jam and enjoy!

Recipe adapted from here.

20181010_164117.jpg