📝 About This Recipe
A quintessential staple of Jamaican beach life, Festivals are addictive, oblong-shaped fried doughs that perfectly bridge the gap between sweet and savory. Featuring a distinct crunch from cornmeal and a soft, pillowy interior scented with vanilla and nutmeg, these dumplings are the traditional partner to Escovitch fish or jerk chicken. Their golden-brown crust and hint of sweetness make them an unforgettable comfort food that brings the warmth of the Caribbean sunshine to your kitchen.
🥗 Ingredients
Dry Base
- 2 cups All-purpose flour (sifted)
- 1/2 cup Fine yellow cornmeal (provides the signature crunch)
- 1/3 cup Granulated sugar (adjust slightly for desired sweetness)
- 1 tablespoon Baking powder (ensures a light, airy texture)
- 1/2 teaspoon Salt (fine sea salt preferred)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/8 teaspoon Ground cinnamon (optional for warmth)
Wet Ingredients
- 3/4 cup Cold water (added gradually; may need up to 1 cup)
- 1 teaspoon Vanilla extract (pure Jamaican vanilla if available)
- 1 tablespoon Vegetable oil (added to the dough for suppleness)
For Frying
- 2-3 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, nutmeg, and cinnamon until thoroughly combined.
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2
Make a well in the center of the dry ingredients and add the vanilla extract and one tablespoon of vegetable oil.
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3
Slowly pour in the cold water, starting with 1/2 cup, and use your clean hands or a sturdy wooden spoon to bring the dough together.
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4
Continue adding water a tablespoon at a time until a soft, firm dough forms. It should be pliable and slightly tacky but not sticky enough to cling to your fingers.
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5
Knead the dough very gently in the bowl for about 1-2 minutes until smooth. Do not overwork it, or the Festivals will become tough.
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6
Cover the bowl with a clean kitchen towel and let the dough rest for at least 15-20 minutes. This allows the cornmeal to hydrate and the gluten to relax.
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7
While the dough rests, fill a deep skillet or Dutch oven with about 2 inches of oil and heat over medium-high heat until it reaches 350°F (175°C).
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8
Divide the rested dough into 10-12 equal-sized pieces, roughly the size of a golf ball.
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9
Lightly flour your palms. Roll each piece into a ball, then roll it between your palms to create a signature cigar or sausage shape, about 4-5 inches long.
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10
Test the oil by dropping a small piece of dough in; if it sizzles and rises to the surface immediately, the oil is ready.
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11
Carefully slide 3-4 Festivals into the hot oil, being careful not to overcrowd the pan, which would drop the oil temperature.
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12
Fry for 5-7 minutes, turning frequently with tongs or a slotted spoon to ensure an even, deep golden-brown color on all sides.
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13
Remove the Festivals and drain them on a wire rack set over paper towels to keep the exterior crispy.
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14
Repeat the process with the remaining dough, allowing the oil to return to temperature between batches.
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15
Serve warm while the exterior is at its crunchiest and the inside is soft and steaming.
💡 Chef's Tips
Always use fine cornmeal; coarse grits will result in a sandy, unpleasant texture. Resting the dough is non-negotiable as it ensures the cornmeal softens and the dumplings rise properly. Maintain a steady oil temperature of 350°F; too hot and they burn outside while raw inside; too cool and they become greasy. If the dough is too sticky, add flour by the teaspoon; if too dry, add water drop by drop. For a vegan version, ensure your sugar is bone-char free, as the base recipe is already naturally dairy-free.
🍽️ Serving Suggestions
Serve alongside authentic Jamaican Jerk Chicken for the classic spicy-sweet balance. Pair with Escovitch Fish (fried fish topped with pickled peppers and onions) for a traditional beachside meal. Enjoy as a snack dipped into a spicy mango chutney or a honey-butter glaze. Accompany with a tall glass of ice-cold Jamaican Sorrel or a creamy Peanut Punch. Serve as a breakfast bread with saltfish and callaloo for a hearty island start to the day.