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.

Two metal baskets lined with paper, each with three Jamaican fried dough fritters, or festival.

Jamaican Fried Dough | Festival

4.60 / 30 votes
They’re also known as Jamaican fried dumplings, fried dough, cornbread fritters, or fried cornbread. In Jamaica, they’re simply known as festival. They’re best eaten right after it’s made, while still hot.
David Leite
CourseSnacks
CuisineCaribbean
Servings12 fritters
Calories134 kcal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

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.
Eat Caribbean Cookbook

Adapted From

Eat Caribbean

Buy On Amazon

Nutrition

Serving: 1 fritterCalories: 134 kcalCarbohydrates: 19 gProtein: 2 gFat: 6 gSaturated Fat: 1 gTrans Fat: 1 gSodium: 133 mgFiber: 2 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Virginia Burke. Photo © 2021 Dani. All rights reserved.

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.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




47 Comments

  1. 5 stars
    I’m a Jamaican and I LOVE festival! They always make it with fried fish. When I go to Jamaica I always eat it. But I never heard about a dip, but if there’s one I would like to try it.

  2. 5 stars
    Based on comments, reduced the cornmeal a bit and doubled the sugar. Great recipe, seems authentic to me! Made 12 of the size I normally get, maybe 3 inches long.

  3. 3 stars
    Sorry, but this recipe has a lot of problems. First of all this does not make 12 festivals unless your festivals are tiny (they are typically about 5-6 inches long and 2-3 inches wide). These were way more dense and doughy and not sweet enough. Also, there is absolutely no way that it only takes half a cup of water to bring the dough together. I used 1.5 cups. That’s a big oversight to not include that measurement in your recipe (at least an estimate!). I’m also pretty sure that these are better deep fried, but it would be nice to hear from a Jamaican cook to know for sure. Didn’t like this recipe at all, sorry.

    1. Hi Mary Beth, I’m so sorry you didn’t like the recipe. A few things: festivals vary in size; I’ve seem some 4 long by 1 1/2 inches wide, some larger, but there’s no hard and fast rule). And festivals are supposed to be dense. As far as sweetness, I agree with you, and you can add more sugar. As far as water, but the recipe doesn’t specify an amount because your dry ingredients will determine that. (I think the mistake here in the cookbook is to say make a “soft dough.”) And these are fried! If these are made into 12 festivals, there’s plenty of room in the oil for them to be deep-fried.

      That being said, my job is to supply you with a great recipe, and I failed. So take a look at this recipe and video I found for traditional festivals. There are similarities between this recipe and ours. And perhaps you might like it more. Let me know what you think if you make it. Best.

    2. 5 stars
      Just made these. I used about a tablespoon less cornmeal than the recipe suggests. They were great!! I agree that if you want large festivals, 12 is a stretch, but the baking powder makes them rise so I had about 9. Oh! And my dough was very soft.

      1. Dianne, many thanks for taking the time to let us know how much you liked these! Excellent advice on shaping just 9 if you prefer them larger.