Boulettes and Bangs
Boulettes (pronounced “boo-LETs”) are associated with Métis food traditions of the northern Great Plains, including communities in North Dakota and surrounding regions. Boulettes are the French translation for “balls” or “meatballs.” The meatballs reflect the blending of Indigenous and European culinary influences. They reflect communal cooking practices and the importance of sharing meals within family and community gatherings.
Bangs, commonly referred to as fry bread, is widely recognized as a food of resilience among many Indigenous communities. Bangs are derived from the French word for “donut” or “beignets.” It emerged during a time when Native peoples were forcibly removed from their homelands and issued government rations such as flour, sugar and lard. While rooted in hardship, it has become a symbol of resilience, adaptation and cultural continuity. Today, fry bread is often served at gatherings, powwows and celebrations
Ingredients
Boulettes
- 1 medium yellow onion, finely chopped
- ½ cup uncooked wild rice
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 1 ½ pounds ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup whole wheat flour
- 6 cups low-sodium beef broth
Bangs
- 1 packet of yeast
- 1 cup water
- 2 cups wheat flour
- ¾ cup powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ½ quarts canola or vegetable oil (amount dependent on fryer)
Directions
Boulettes
Preheat oven to 425 F. Chop onion and potatoes. Mix onions and wild rice with ground beef, salt and pepper. Form into round balls (about 25). Roll each ball in the flour. Add more flour as needed. In a large pot, bring broth to a boil. Add potatoes to the pot and let simmer for 20 minutes. Feel free to add any of the remaining flour from the meatballs to the pot. Bake the meatballs on a sheet pan for 20 minutes, turning them halfway through. Transfer meatballs into boiling broth one at a time so it keeps boiling. Make sure there is at least 2 inches of broth above the meatballs. Let simmer for 30 minutes or until done.
Bangs
Combine yeast and warm water together to activate, following the instructions on the packet. Let sit for 5-10 minutes. Combine dry ingredients and add half of the activated yeast, then mix. Add small amounts of the yeast into the mixture until a dough-like consistency is formed. Form the dough into a circular shape. Sprinkle flour on a flat surface and roll out the dough using a rolling pin. From the flattened dough, cut rectangles, no larger than 3-4 inches in height, and cut two small lines in the center. Fry dough triangles in oil at 375 F until golden brown on each side. Look for the golden color on the bottom edges and then flip over to other side (about 2 minutes on each side).
Makes about 17 bangs. Nutritional information for bangs cannot be determine due to frying method being used.
