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Lakota Wojapi-Stuffed Frybread
Prep: 30 minutes (plus cooling time for sauce)
Cook: 20 minutes
Servings: 8 turnovers
A Berry-Filled Blessing
Wojapi is a traditional Lakota berry sauce, often made with chokecherries or a mix of available berries. This innovative recipe takes the classic pairing to the next level by enclosing the delicious Wojapi sauce inside the frybread dough, creating a molten, fruity center that bursts with flavor.
Materials
- 1 recipe for Classic Navajo Frybread dough
- 2 cups mixed berries (fresh or frozen), such as chokecherries, blueberries, raspberries
- 1/4 cup water
- 2 tablespoons honey or sugar, or to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Oil for frying
Preparation
- First, make the Wojapi: In a saucepan, combine berries, water, and honey. Bring to a simmer and cook for 10-15 minutes until berries have broken down. Stir in the cornstarch slurry and cook for another minute until thickened. Set aside to cool completely.
- Prepare the frybread dough as directed. Divide the rested dough into 8 equal pieces.
- On a floured surface, roll each piece into a 6-inch circle.
- Place a heaping tablespoon of the cooled Wojapi filling onto one half of the circle, leaving a 1/2-inch border.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly and crimp with a fork to seal completely.
Cooking
- Heat 2-3 inches of oil in a deep pot to 375°F (190°C).
- Carefully fry the stuffed pockets, two at a time, for 2-3 minutes per side, until both sides are a deep, even gold.
- Ensure they are sealed well to prevent the filling from leaking. If a leak occurs, remove the frybread promptly.
- Remove with a slotted spoon and drain on a wire rack.
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