The Indigenous History Month “Fry Bread Challenge” continues this week with a recipe from the Shuswap people from the Cappilano Reserve in Chilliwack, B.C. This week’s recipe variation calls for a cup of blueberries.
Try this recipe at home and submit photos of your creations for a chance to win a copy of Tawâw: Progressive Indigenous Cuisine, and a $50 grocery store gift card. Email submissions to firstname.lastname@example.org by Monday, July 5.
Shuswap Bannock (Epanigishimog Pakwejigan)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cups water
- 1 cup blueberries
- Mix the dry ingredients together, add the blueberries, and stir. Add the water quickly and continue to stir.
- Spread the batter on a pie plate and put in a preheated oven heated to 425°F. Bake for 20 minutes. Cut in pieces and serve hot or cold. Excellent served with mint tea.