Jamaica
Jamaican Festivals (Side Dish)
Shared by Christine Taylor-Gordon
Prep15 minutes
Cook10 to 15 minutes (shallow/deep frying batches)
Serves4-6 servings
DietaryGluten/Wheat, Vegetarian
Method
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup of plain flour, half a cup of yellow cornmeal, 2-3 tablespoons of sugar, 1 teaspoon of baking powder, a pinch of salt, and a dash of cinnamon or nutmeg.
- Form the Dough: Gradually pour in cold water (or milk), a little at a time, mixing with your hands or a fork until a smooth, soft dough forms. It should be workable without being overly sticky.
- Shape the Festivals: Divide the dough into 6 to 8 equal portions. Roll each piece into a ball between your palms, then gently roll it back and forth into an elongated, cylindrical shape (about 4-5 inches long with slightly tapered ends).
- Fry to Golden Perfection: Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat (170 degrees centigrade). Carefully add the shaped dough pieces in batches – do not overcrowd the pan.
- Turn and Drain: Fry for 6-8 minutes, turning frequently, until they are evenly golden brown and crisp on the outside while cooked through inside. Serve hot alongside the Ackee and Saltfish!
The story behind the dish
Traditionally served with Ackee and Saltfish.
Originating at Jamaican beachside food shacks and street-side stalls (especially famous at Hellshire Beach), the slight sweetness and crunch of the festival dumpling makes it the ultimate side to cut through the spice and savouriness of the the national dish!