Due to the current Public Health Emergency declared by the State of Florida and the Chairman of the Seminole Tribe of Florida, the Tribal Council has declared an emergency closing Tribal Wide beginning Monday, March 16, 2020 until further notice, as we strive to keep our Tribal Community and employees safe at this time.
Some Seminole Tribe Of Florida and Seminole Tribe Of Florida, Inc. departments have 24/7 operations and will remain open with limited business hours until further notice. Please check our site for continuous updates and information. We Thank You for your continued business and support.
Every culture has its unique and particular foods and ways of preparing foods. Many Seminole people are excellent cooks and food preparers, who specialize in both native and non-native food. On this site we will post some of our best recipes:
Put flour in large bowl, use one hand to mix the flour while slowly adding water with other hand. You don't need to measure anything. Add the water till the mixture is slightly sticky (you don't want it really wet) If you added to much water just add some more flour.
Once you have your dough you need to heat up your oil. This is important! Your oil has to be very hot. Put the oil in a large deep pan. You need enough oil (like 2 1\2 inches deep) the bread should be able to float. Once you have heated your oil up, flour
your hands and tear off some of your dough ( you can make them as big or as small as you like) Knead the dough in your hands so its like a pancake. Keep adding flour to your hands so its not sticking.
Carefully add the dough to the oil. Remember the oil is hot so don't drop it in. It should only take like 5 seconds on each side. Use a fork to pick it up and turn it over. It should be golden brown color. Place on a paper towel to drain excess oil.
Making fry bread takes alot of practice. You probably won't make the best fry bread the first time. Just keep trying.
Bring 2 quarts of water to a boil; add 2 cups of rice and 3 tablespoons of cornstarch, stirring occasionally to prevent rice from sticking to the bottom. Boil for approximately 12 minutes, lower heat then add teaspoon of baking soda stir frequently until rice is tender. Set and cool until tolerable temperature.