“Introducing SCALPED, an all-new monthly series by up-and-coming writer Jason Aaron (THE OTHER SIDE) featuring the gritty art of R.M. Guéra (Heavy Metal).Fifteen years ago, Dashiell “Dash” Bad Horse ran away from a life of abject poverty and utter hopelessness on the Prairie Rose Indian Reservation in hopes of finding something better. Now, he’s come back home to find nothing much has changed on “The Rez” — short of a glimmering new casino, and a once-proud people overcome by drugs and organized crime. So is he back to set things right or just get a piece of the action? Also at the center of the storm is Tribal Leader Lincoln Red Crow, a former “Red Power” activist turned burgeoning crime boss who figures that after 100 years of the Lakota being robbed and murdered by the white man, it’s now time to return the favor. Now Dash — armed with nothing but a set of nunchucks, a hellbent-for-leather attitude and (at least) one dark secret — must survive a world of gambling, gunfights, G-men, Dawg Soldierz, massacres, meth labs, trashy sex, fry bread, Indian pride, Thunder Beings, the rugged beauty of the Badlands…and even a brutal scalping or two. For a dose of Sopranos-style organized crime drama mixed with current Native American culture, look no further than SCALPED!”
This series is a world of gambling, sex, violence, family dynamics, and native culture.
It is basically Sopranos in South Dakota.
It is also fantastic dark, gritty and positively beautiful to read. So, this weeks #bookcook is in honor of this series! Fry bread is a native staple to many different cultures, and the Oglala Lakota inhabitants of the Prairie Rose Indian Reservation in modern-day South Dakota are a fictional tribe. The below recipe is for a Navajo version. No disrespect meant to any Native Americans reading. If you have a better recipe, please let me know!
The below recipe is from the website The Stay At Home Chef
Navajo Indian Fry Bread
Authentic Indian Fry Bread is a beloved tradition in the Western United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar. Servings: 12 Fry pieces of bread
- 4 cups flour
- 1 teaspoons salt
- 1 ½ tablespoons baking powder
- 1 ½ or more cups hot water
- 3 tablespoons vegetable oil
- 1 quart vegetable oil for frying
- In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
- Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
- Drizzle olive oil over the dough. Pull off golf ball sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
- Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
- Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel lined plate to drain.
Fried bread can be kept warm in the oven until there is enough to serve.