Paskawaalhaaki’, Shokha’ Nipi’ Awaalhahli’ (Fry Bread and Fried Pork) is yet another popular meal, but needs to be eaten in moderation. Being one of the heavier meals, I cook this maybe once a month. The key to this dish; however, is the fry bread! Many tribes have their variations in regards to fry bread recipes, but today I will be sharing with you the Chikashsha (Chickasaw) recipe. In regards to the fried pork, some simple pork chops breaded and seasoned the way you like will work perfectly! In my opinion, this dish best pairs with a side of black-eyed peas cooked with a little onion. Many often pair this dish with stew, but it’s whatever you prefer! If you decide to try it out, let me know!
Chickasaw Fry Bread
2 cups. Sifted flour
1/2 tsp. Salt
4 tsp. Baking powder
1/2 cup. Warm water or milk
Directions: Sift first three ingredients together and stir in beaten egg. Add water or milk to make soft dough. Round up on lightly floured cloth or bread board. Knead lightly. Roll or pat out 1/2 inch thick. Cut into strips about 2 x 3 inches and slit center. Drop into deep fat. Brown on both sides. Serve hot. Good with pinto beans, stew or syrup
Recipe Credit: http://www.chickasaw.net