This Jamaican fried dough, known as festival, is essentially slightly sweet cornmeal fritters that are perfect alongside jerk-seasoned meats.
Slightly sweet and very moreish fried dumplings, called festival, from Jamaica, these are traditionally served with jerk meats. [Editor’s Note: The term “moreish” means, quite literally, something that’s so darn good, it makes you want more. Keep in mind, there are about as many different approaches to festival as there are home cooks who make them, so this version may be slightly more or less sweet than what you’ve had in the past, and it may have a slightly different proportion of cornmeal to flour. These subtle differences are common. Feel free to use the recipe as a blueprint, making it once and tweaking accordingly in the future if the festival of your memories is slightly different.]–Virginia Burke
Jamaican Fried Dough | Festival
- Quick Glance
- 20 M
- 40 M
- Makes 12
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Recipe Testers Reviews
I really enjoyed these fritters, and they were a snap to make. I needed a half cup of water to bring the dough together, and they came out crisp on the outside but dense and soft on the inside. They’re quite plain, making them a great accompaniment to strongly flavored jerk chicken — keep some sauce aside for dipping. Don’t try to use a knife and fork on them — better to use your fingers!