Wojapi and frybread (gale barrows)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ½ | cup | Cornstarch |
| 2 | cups | Fresh blueberries ( or any of plums,loganberries, |
| Chokecherries) | ||
| 1 | cup | Sugar |
Directions
KEYWORDS: BLUE CORN, ETHNIC,
THIS IS A RECIPE FROM REBECC
WOJAPI
Mix water and cornstarch. bring fruit to a boil, add sugar and gradualy add water/cornstarch mix untill fruit reaches desired thickness. May be served hot or cold with frybread. Frybread: 4 c flour 3 Tbsp baking powder 2 Tbsp sugar 1 Tbsp lard 1 tsp salt 2 to 3 Tbsp warm water Mix flour, baking powder, sugar, and salt. Sprinkle in water till dough holds together. Roll dough into small rolls or flatten into circles with slits in the center. Melt lard in skillet and heat till dough dropped in pan rises immediately. Flip when dough has risen 1 inch. It is done when evenly browned on both sides. Serve with wojapi.
Submitted By FRED TOWNER On 10-14-94