10 May Strawberry Bread (Gadu-Tsa-la-gi-ani)
While 2024 seems a long way off, we are already preparing for the 150th anniversary of the Town of Port Royal. To kick this off, we will be looking at foods and recipes that were indigenous to this area and those that were brought in from France, Spain, Great Britain, Scotland, Africa and other countries that influenced our community. We will begin with an indigenous recipe that has been tested in modern ovens with updated ingredients. I have used flour with the corn meal to give it a smoother texture. – Pamela Courtney
Strawberry Bread (Gadu-Tsa-la-gi-ani)
2 ½ cups strawberries (halved or quartered) – fresh or frozen
4 brown eggs
1 ½ cups vegetable oil
1 ½ cups flour
1 ½ cups corn meal
2 cups raw sugar
2 tsp cinnamon
1 tsp baking soda
Pinch salt
Beat eggs. Add oil and sugar. Add dry ingredients. Fold in halved or quartered strawberries. Bake in greased cast iron skillet at 325 for 50 min to 1 hour.