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Navajo Fry Bread and Indian Tacos

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Navajo Fry Bread and Indian Tacos

Post by Fatman on Fri Apr 09, 2010 4:10 pm


Navajo Fry Bread and Indian Tacos History

















Indian fry bread is tradition
to the Navajo, and comes with a story of great pain
and suffering. Though the tradition of fry bread is
common among many Southwestern Tribes, it is the
Navajo who developed this recipe.



I do not feel that I can share
the recipe without sharing it’s origins and what it
means to some today.



The Navajo planters
lived from
the Earth as their ancestors had for hundreds of
years before. They also raised livestock to feed
their family. The Navajo dinetah (or homeland) was
bordered by the four sacred mountains, from
northeastern Arizona, western New Mexico, and north
into Utah and Colorado. They planted crops in the
fertile valley lands, such as Canyon de Chelly known
for Ansazi ruins.



The Navajo traded with the
Spanish, Mexican, Pueblos, Apache, Comanche ,and even
the early American pioneers. Around 1846, large
numbers of pioneers moved into the area and the
cavalry came with them. This is when troubles
began. The troubles escalated with the murder or Narbona
(1766-1849), a well-respected Navajo leader on August
31, 1849.



On this day, Narbona along with
several hundred of his warriors, had come to meet
and discuss peace with U.S. Colonel John M. Washington
and others of the military stationed in the area. There had been
trouble with the “New Men”,
the New
Mexican settlers who had driven Mexican settlers out
of the area.



After several hours, it was
believed a settlement had been agreed upon. However, a young
warrior by the name of Sadoval, had
plans of his own. Mounting his horse he began to
ride in front of the Navajo party, attempting to
have them break the treaty. A U.S. Calvary soldier began
to say that one of the horses ridden by a Navajo was
his, and what peace there was in the meeting that
was disintegrating into battle.



Colonel Washington commanded the
Navajo to stand down and return the horse to the
soldier or he would fire into them. The rider and
horse were now gone, and the Navajo party did not
comply. A canon was fired, and Narbona was mortally
wounded. It is told that he was scalped by a U.S.
soldier as he lay dying.



This
disastrous attempt at peace led to the “Long Walks”.
In September 1863, Kit
Carson (1809-1868) was dispatched into Navajo land to retrieve a
surrender. When no Navajo came to meet with him, he
ordered the burning of the land. Attempts were made
to starve out the Navajo, and many were captured and
taken to Bosque Redondo near Fort Sumner. Hundreds
starved on the 300 mile walk, and more would die
later in the crowded and disparaging conditions. Navajo were
placed with
the Mescalero Apache were home
peace was often not the case. The camps were meant
for 4,000 to 5,000 people, yet there were now over
9,000 people, and supplies were meager.



The government supplies of
lard, flour, salt, sugar, baking powder or yeast, and
powdered milk were often rancid. Fry bread came
from these few foods provided during the 4 years of
captivity. Since that time, it has become common
food at most all PowWows of numerous tribes



To
some, Indian Fry Bread is a
sacred tradition. It is to be consumed by the
people until the
earth has again become purified.






Navajo Fry Bread Recipe - How To Make Navajo Fry Bread
by


Cynthia
Detterick-Pineda




Fry bread is
wonderfully lumpy
(puffed here and there). It can be served as a
dessert or used as a main dish bread. Our family
will often take them and stuff them, much like one
might use bread or tortilla to dip into their food.



1 cup unbleached

flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon



baking
powder

1/2 cup water
Vegetable oil for frying



Sift together the
flour, salt, powdered milk, and baking powder into a
large bowl. Pour the water over the flour
mixture all at once
and stir the dough with a fork until it starts to
form one big clump.



Flour your hands.
Using your hands, begin to
mix the dough, trying to get all the
flour into the mixture to form a ball. NOTE:
You want to mix this well,
but you do NOT want to knead it. Kneading it will
make for a heavy Fry Bread when cooked. The inside of the dough
ball
should still be sticky after it is formed, while
the outside will be well floured.



Cut
the dough into four
(4)
pieces. Using your floured hands, shape,
stretch, pat, and form a disk of about 5 to 7 inches
in diameter. NOTE: Don’t worry about it
being round. As Grandma Felipa
would say “it doesn’t roll into your mouth.”



Heat
the vegetable oil to about 350
degrees F. NOTE: You can check by either
dropping a small piece of
dough in the hot oil and seeing if it begins to fry, or by
dipping the end of a wooden spoon in and seeing if
that bubbles.
Your oil should be about
1-inch deep in a large



cast-iron
skillet
or other
large fryer.



Take the
formed dough and gently place it into the oil, being
careful not to splatter the hot oil. Press down on the dough as
it
fries so the top is submersed into the hot oil. Fry
until brown, and then flip to fry the other side. Each
side will take about 3 to 4 minutes.



Indian
Fry Bread
can be kept warm in a 200 degree F. oven for up to 1
hour. They refrigerate well and can be reheated in a
350 degree F. oven for 10 to 15 minutes before serving.



_________________________________________________________________-_





Indian Taco Recipe - How To Make Indian Tacos



1 pound lean ground

meat (beef, lamb, venison or pork)

1 cup diced
onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3
tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced

green chiles,
drained
Sour cream (optional)


In a large
frying pan
over medium-high heat, brown ground meat and onions until cooked;
remove from heat.


Place Fry
Bread,
cupped side up, on separate plates. Layer ground meat, lettuce,
tomatoes, Cheddar cheese, and green chiles onto top of each Fry
Brad. top with sour cream, if desired, and either roll up or serve
open-faced with a fork.


Makes 4
servings.
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Fatman
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Re: Navajo Fry Bread and Indian Tacos

Post by Alev (veN) on Sat Apr 10, 2010 12:05 am

wow looks good fatman.. thanks !
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Alev (veN)
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Posts : 205
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Join date : 2009-11-14
Age : 32
Location : Venezuela

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