October is Mi'kmaw History Month! This year's theme, Mijipjewey Na Mawa’luksi’k (Food Gathers Us Together) deeply resonates with The North Grove community. Good food connects us to the people we share it with, those who harvest and prepare it, and the land that it grows on.
Enhanced Home Visitor, Natasha Lewis, kindly shared some of her favourite Mi'kmaw recipes with us in a very special edition of Food Demo. Luskini'kn (loo-skin-e-gen), traditional fry bread, or luski for short, is a common staple in Mi'kmaw cuisine. Natasha featured luski in a delicious taco! You can serve fry bread tacos with any protein you like. We were fortunate to feature another traditional Mi'kmaw food – tia'muei (di-a-moo-eh) moose meat.
Find Natasha's recipes for luski and fry bread tacos below!
Luskini'kn (Traditional Fry Bread)
Makes: 8-10 breads
Ingredients
2 cups all-purpose flour
2 tsp of baking powder
½ tsp of salt
1 tbsp of olive oil or vegetable oil
¾ cup of water
Crisco shortening for frying (approximately 2 cups)
Instructions
1. In a large bowl, whisk together the flour, salt and baking powder.
2. Add the oil and whisk together with a fork. Gradually add water and stir until the dough almost holds together. Move dough to a lightly floured flat surface and gently knead about 10 times, just until the dough comes together. Note that the dough will be sticky. Do not over-knead or you will have tough, hard fry bread.
3. Divide dough into five balls and flatten each with the palm of your hand. Fry in hot oil (350°F or 170°C) on medium heat (enough to cover the bottom of the frying pan). Fry until golden brown on both sides and cooked in the centre. Drain on a paper towel-lined plate. Eat warm or at room temperature.
Fry Bread Tacos
Makes: 2-4 servings
Ingredients
1 tbsp oil
½ onion, diced
1 can dark red kidney beans, rinsed and drained
1 can diced tomatoes (14.5 oz can) drained or small jar of salsa
1 lb ground beef (or whatever ground meat you’re using)
1 tsp chili powder
1 tsp cumin
½ tsp ground sage
½ tsp of salt
½ tsp of black pepper
1 tsp paprika
½ tsp garlic, fresh or ground
½ tsp crushed chili flakes (optional)
Recommended Toppings
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Green onions
Sliced black olives (optional)
Instructions
1. In a large skillet, heat oil over medium-high heat, then add the onions and cook for 2-3 minutes until they begin to soften. Add the meat and brown with the onions. Note that if you are using a very lean meat like moose or deer, the oil or fat is needed for flavour and to keep the meat from burning while cooking.
2. When the meat is no longer pink, add all the spices, kidney beans and tomatoes and decrease the heat to medium-low heat. Stir everything together, then cover and simmer for 10 minutes until the sauce has thickened.
3. Assemble your fry bread taco. Top the fry bread with meat mixture, shredded cheese, lettuce, diced tomatoes, green onions, sour cream and black olives, piled up high. Enjoy!
If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.
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