Native American Homes and Cooking

We have continued our study of Native American culture this week.

The oldest group, the children studying the Hopi, finally made adobe house dioramas that were not too hard and look really good.





The group that is learning about the Iroquois, began working on their thematics logbooks,



while the youngest group cooked some Native American food.

Wednesday, they cooked ground buffalo.







They really enjoyed the taste and asked if we can do it again sometime.





The other groups were also able to sample buffalo burgers, and everyone was able to touch a piece of buffalo hide to experience what it feels like.



Thursday, the group studying the Sioux did another cooking project and shared their food with the whole class. This time, they made fry bread and blueberry sauce.











The bread was a huge success! Some of the children came back for multiple helpings.



The blueberry dipping sauce made the fry bread taste a lot like blueberry glazed donuts.






Fry Bread



3 Cups unbleached white flour

1 Tablespoon baking powder

1 Tablespoon powdered milk

1/2 teaspoon salt

1 Cup water

1 inch of vegetable oil in a skillet.

Mix the dry ingredients first, then add the water and stir. Make sure it is well mixed, but don't really kneed the dough. Break off pieces of dough to form balls slightly smaller than a tennis ball. On a well floured surface,roll out the dough to form a flat circle. Fry in hot oil until golden in color. Cool on paper towels to absorb extra oil.

If you do not eat all of your fry bread in one sitting, it can be stored in the refrigerator. Reheat at 350 degrees F. for 10-15 minutes.