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  • Writer's pictureJessica Brown


The figs might give you the impression this is a fancy dish but that's just what it wants you to think. See that cheese? That cheese right there? Shake cheese. Don't tell the figs. The recipe is adapted from a Mi'kmaq fry bread called Luskinikn. Aka Four cents bread, it's way thicker and sooo good with butter. This bread is more of a beginner fry bread. The batter is thinner so it cooks faster and is a little easier overall to work with. On it's own it has a subtle funnel cake vibe so if you plan to eat it without the sauce skip the cheese and parsley.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Marilyn Francis



Fig Sauce:

½ cup Olive Oil, divided

2 Tablespoons Red Wine Vinegar

¼ cup Balsamic Vinegar

1 teaspoon Sugar

½ teaspoon Salt

½ teaspoon Pepper

8 ounces black mission Dried Figs, quartered

1 Chicken Bouillon Cube

¾ cup hot Water

1 medium Shallot, finely chopped

3 cloves Garlic, minced

1 Tablespoon Butter

Fry Bread:

2 cups All-Purpose Flour

2 Tablespoons Baking Powder

½ teaspoon Salt

1 cup grated Parmesan Cheese, divided

2 cups luke warm Water

½ cup fresh Parsley, roughly chopped & divided



12” frying pan



To make the Fig Sauce, in a medium bowl combine 2 Tbs Olive Oil, 2 Tbs Red Wine Vinegar, ¼ cup Balsamic Vinegar, 1 tsp Sugar and ½ tsp Salt and Pepper. Quarter 8 oz of Dried Figs and add to marinade. Set aside and allow to marinate approx. 15 minutes.

Dissolve 1 Chicken Buillion Cube into ¾ cup hot Water and set aside. Finely chop 1 Shallot and mince 3 cloves Garlic. In a frying pan heat 1 Tbs Butter over medium heat. Add 1 chopped Shallot and cook, stirring until softened. Add 3 cloves minced Garlic and cook until fragrant, about 1 minute.

Pour ¾ cup Chicken Broth concentrate in to pan. Add Figs and marinade to pan and bring to a boil. Reduce heat and allow to simmer until figs are soft and Fry Bread is ready to serve.

To make the Fry Bread, in a large bowl combine 2 cups All-Purpose Flour, 2 Tbs Baking Powder, ½ teaspoon Salt and ½ cup grated Parmesan Cheese. Mix dry ingredients together.

Whisking constantly, pour 2 cups of luke wark Water in to mixture until it takes on the consistency of pancake batter. Add more water if needed. Stir in ¼ cup chopped Parsley.

Heat ¼ cup Olive Oil in a frying pan over medium-high heat. The pan is ready when a drop of water dances on the pans surface. Pour batter into the middle of the pan and let it spread. Cook until underside is golden brown and top has large bubbles forming all the way to the center. Using a broad spatula, flip and cook reverse until golden brown.

Plate and top with Fig Sauce and remaining Parsley and Parmesan Cheese.

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