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.
What is a good dipping sauce to compliment the festival? I’ve looked and can’t find a solid recipe, can you help?
Hi Jo, we usually eat our festival alongside another dish like jerk chicken as the festival helps to tone down the heat a bit. You could reserve a bit of the marinade from this recipe as a dipping sauce.
Enjoyed this recipe…made ackee and salt fish and added these to the breakfast for my wife and daughter today.
Oooh, Mark, can I come eat with you? I love ackee and salt fish! It’s one of my favorites.
The ratio of flour to cornmeal is a bit off. You should only be using half the amount of cornmeal at most, otherwise the dough will be far too dense.
Hi Cory, the amounts do vary from recipe to recipe. It can be a 1:1 ratio, as in this recipe, or I’ve seen as little as 1 ½ cups flour to 3 tablespoons of cornmeal. This recipe is so easy to put together that you can vary amounts until you find the perfect proportions for your festival.
Cory, the festival recipe in Jamaica is mainly about the cornmeal, that is what separates it from our fried dumplings so the proportion is perfect.
Many, many thanks, Dianne.
Hello:
There are different festival mix for festival served with fish and festival served with jerked meats. The batter for festival with fish usually has less cornmeal, producing a lighter fluffier festival. Think of fish & festival at Hellshire in St. Catherine, Jamaica. This is the home of festival.
The ones at the jerk spots are denser, more crunchy because of the cornmeal. Fish is more delicate than jerked meats so the lighter batter works.
I prefer less cornmeal to flour.
Many kind thanks for the clarification, Corrine. Tremendously helpful and insightful.