Tocabe serves fresh frybread all day long from an Osage receipe - that of co-owner Ben Jacob's Grandma.
Ben explains the recipe here in the Tocabe kitchen:
And from "Auntie's" to the "IHOF" (Intertribal House Of Frybread - of course), every stand has it's own flair, flavours and characters.
Check out more photos in our Flickr gallery Frybread Stands.
Crystal Esquivel, from New Mexico, shares the recipe she learned from her mother and grandmother:
Making Fry Bread Tacos from Crystal Esquivel on Vimeo.
"Happpy fried goodness!"
At more than 10 feet in diameter, the taco was built on 150 pieces of frybread. That's a whole lot of bannock.
The mammoth ingredient list was rounded out with 30 pounds of green chile, 65 pounds of ground beef, 65 pounds of beans, 50 pounds of lettuce and 90 pounds of cheese - according to Deseret News: Gallup builds 'world's largest Navajo taco'.
Not surprisingly, afterward, residents and organizers enjoyed a free lunch.
Now that the precedent has been set, who will endeavor to top it? Go taco go!
This little ditty is a downright love song for frybread and, I gather, the woman our songwriter has found. Never before has "there she goes, rolling out the dough" sounded so sweet.
More accurately, the event is held by Stanford University's American Indian, Alaska Native and Native Hawaiian Program (AIANNHP for "short") and held at the Center in Stanford, California - Muwekma Ohlone tribal area.
So far, I've not heard back from the event's contact person - I want to know more! - but I love that Frybread Friday could be a growing sensation.
Meanwhile, if you're in the area, head to 524 Lasuen Mall, Stanford, CA ever other Friday and get more info at stanford.edu.
Smith, who grew up with comics and cartoons - "a Star Wars generation kid" - creates work influenced by pop/comic book culture and his Indigenous culture. Now, in collaboration with Giggle Bubble Media, Frybread Man is teaching kids both about the painful history of frybread for Native people and healthy eating. Appropriately, Frybread Man's kryptonite is diabetes - fair enough, we all know one can have too much of a good thing.
"Frybread is more then just a fried piece of dough" says the World Wide Frybread Association (WWFA) who's goal is to help unite the frybread community from around the globe.
We know that there are many different types even names for frybread. Our mission is to become the regulatory body for the frybread community. When you think frybread we want you to think of us.
We do! We are glad for the successful Kickstarter campaign to raise completion funds for the film and look forward to hearing more from the WWFA.
Get the latest at facebook.com/worldwidefrybreadassociation.
Frybread is as unique as it's maker - here is a how-to and recipe from Dar's Kitchen.
In honour of this frybread in disguise, I present to you, three poems:
Frybread - A Limerick
Ubiquitous at summer fests From East coast to North, South and West They call it a “whale tail” But we know without fail It’s fry bread! And fry bread’s the best.
Frybread - Haiku
No matter the name My sight, taste, unmistaken. Get in my belly!
Frybread - Acrostic
Festival season, walking around Recognizing the smell, knowing the sound You see the sign – whale tails are here! But they cannot fool you – frybread is near. Revel in sweetness with butter and honey Eat it up savory – it’s good bang for your money Any way you slice it - up, down or sideways Delicious! Delectable! And we love it all ways.
This week's #FrybreadFriday is a story spun by Ojibwe musician Keith Secola. At the 2nd Annual Crystal Shawanda Homecoming Concert, Keith, with the help of some audience participation, tells a story of a fry bread ban, underground fry bread gatherings and the secret ingredient in Anishinabe fry bread. The tale gradually turns into a song and showcases some fantastic dancing by one of the kids on stage. It's all around lovely.
Merriam Webster and The Free Dictionary agree "bannock" is:
1. A flat, usually unleavened bread made of oatmeal or barley flour. 2. Northern U.S., especially New England Thin cornbread baked on a griddle.
Cornbread from New England? What?
Oxford Dictionary states:
bannock, noun a round, flat loaf, typically unleavened, associated with Scotland and northern England.
Now Old England?
I've never heard of Scottish or English bannock before, and I use "frybread" so freely in my vocabularly that I never considered it wasn't a "real word".
Nowhere in my dictionary search did I find mention of bannock or frybread being part of Native culture, until I tried Wikipedia:
Frybread has a significant role in Native American cultures. It is often served both at home and at gatherings.
Okay, that's a good start. But considering different nations/everyone's auntie have their own spin on frybread, it seems there should be a lengthier description. How about adding that frybread only came about because of displacement and colonization? When imprisoned Indigenous peoples were given little more than flour and lard to eat, they made frybread. The means for survival later became one of Turtle Island's most celebrated foods and today, a cultural cornerstone.
Which brings me to what #FrybreadFriday is all about - what we love about the stuff.
So who needs the dictionaries - Frybread by any other-not-found-in-the-dictionary-word, will still taste as sweet.
(or salty, or spicy...)
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