Welcome to this first post of Season 3! I’m so excited to share another season of visits in Nova Scotia kitchens with you. Welcome if you’re new, and welcome back if you’ve been following along for awhile - I’m so glad you’re here. I’m looking forward to lots of good food and conversations this season, and it all starts right here with my visit with Marilyn.
The first time I met Marilyn, she immediately pulled me in for the warmest hug - and that is her in a nutshell. She was leading a workshop about the seven sacred teachings of Mi’kmaq culture, and she brought along Luskinigan to share with the participants (I think my boys ate most of it - they loved it with jam.) Marilyn is warm and kind and wise, and I’m so grateful that she was willing to share this recipe with us. She’s clearly made it many, many times - she whipped this recipe up in no time, and perfectly. Luskinigan is called Luski for short; it’s also spelled a few different ways. It is a traditional Mi’kmaq quick bread, with a no-yeast dough worked by hand, and scored before baking.
When Marilyn makes Luski, she measures approximately and goes by the feel of the dough, so I’ve written the recipe to reflect that. While the Luski was in the oven, Marilyn also whipped up a batch of Four Cents bread - a version of the same bread, but pan-fried in oil, for a crunchy, crispy exterior. Both are delicious!
Thank you so much to Marilyn for sharing the recipes with me!
Marilyn specified that the bowl should look like this when you’re scraping out the Luski dough - that’s how you know you have the right consistency.