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.]–Virginia Burke
CAN I MAKE ADJUSTMENTS TO FESTIVAL DOUGH?
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. If these seem heavier than what you’re used to, they may have a slightly different proportion of cornmeal to flour. In fact, in some recipes, we’ve seen an added teaspoon of vanilla extract. Subtle differences like these are common, especially in a dish that’s as popular and widespread as Caribbean fried corn dough. Feel free to use the recipe as a blueprint, making it once and tweaking accordingly if the festival of your memories is slightly different.
Jamaican Fried Dough | Festival
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour, plus more for the work surface
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 to 1 cup cold water
- Oil for frying
Instructions
- Mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add 3/4 cup water and mix the dough. You should have a stiff dough. If the dough is dry, continue adding water, 1 tablespoon at a time just until the dough comes together stiffly.
- Flour your hands well and knead the dough on a lightly floured surface for just a minute or so. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that’s somewhat tapered at the ends.
- Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking (about 350°F | 176°C).
- Carefully slide a few of the dumplings into the oil, being careful not to crowd the skillet. Fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary, about 8 minutes total. Move them to paper towels to drain. Repeat with the remaining fritters. Eat 'em hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
The few ingredients and very simple preparation caught my eye with this Jamaican festival recipe. The dough is prepared very quickly, as are the cigar-shaped dumplings, and the frying step was done in batches of four, about 8 minutes each.
The dumplings are golden brown and crispy on the outside, the inside is soft but dense. I liked the flavor, although it wasn’t surprising. In the Jamaican tradition, from what I’ve read, they can be served as a snack or as an accompaniment to meat dishes. It’s the latter that I find more interesting, especially in dishes with a sauce in which you can dip the dumplings.
Hiya, I recently went to a Caribbean friends BBQ and she served these yummy treats with some jerk chicken: I was craving them so much at home that I used this recipe to make some as soon as I got back home but mine came out quite hard on the outside and not soft on the outside like my friends. Any tips? Am I using the wrong flour or leaving them in too long? Any ideas?
Hi Jo, it sounds like the festivals may have cooked a little too long, or the oil may be a tad too hot. Next time you might want to check your oil temperature with a deep fat thermometer- it should hover around 350. Let me know if you are still having problems- I have a very willing tester who would love it if I made some festival, and some jerk chicken, and Jamaican patties…..
Can I use whole-wheat flour instead of white ?
Hi Danielle, it should be fine to use whole-wheat flour. I’ve seen the festival made with both white and whole-wheat.
Hey Beth I can make some festival for you 🙂 Is baking soda the same as baking powder?
Hey Rob, I would love some festival! My favorite jerk shop in Cayman just closed and I desperately need a festival fix. To answer your question, baking powder and baking soda are different.
While these are *often* served with “jerk meats”, they are *traditionally* served with fish.
Many thanks, D B. Appreciate the clarification. We’ve been served festival with all manner of meat and fish at tiny dives in Jamaica, and been told they go with both, but interesting to learn this…
Hi DB,
Yes, the sweet festival are a perfect counterpoint to a spicy fish dish. They serve them at the hot bar at my local grocery store, along with fried plantains and callaloo. So good!
Beth
They came out a bit too cornmealy for me and not soft. I think next time I will adjust recipe and replace some of the cornmeal with flour, add more baking powder, and more sugar. (I like them with a hint of sweetness.)
Love that you can tweak the recipe to your liking, Colette! That’s the beauty of this recipe—it’s eminently tweakable.