Jamaican Festival

Hello Everyone, I hope your day has been well.

For me this is comfort food, making it perfect for a late Autumn evening. Although I’ve only had festival a handful of times in my life, eating this warm, sugary dough always feels so comforting to me. Festival has only a mild sweetness to it and is often served with savory dishes like ackee and saltfish or a chicken curry. I have used water for the liquid in this recipe but milk is also commonly used for more flavour. The cornmeal is great for a golden outer colour and gives it a nice crunch. In a way, Festival is like the Jamaican version of churros and could also be eaten as a dessert, dipped in melted chocolate or sprinkled with sugar.

Recipe: Jamaican festival (makes 6)

Ingredients

65g plain flour

35g fine cornmeal

1/2 tsp baking powder

1/4 tsp cinnamon powder

1 tbsp caster sugar

Pinch of salt

50ml water or milk

Method

  • Heat some oil in a deep pan.
  • Mix all of the dry ingredients into a large bowl and gently pour in the water.
  • Use your fingers to mix everything together until it form a soft dough.
  • Next, split the dough into six equal pieces and roll into finger shapes.
  • Once the oil is hot, add the dough pieces to the pan and turn every 2 minutes until fully cooked and golden brown (roughly 6 mins, depending on the heat and size).
  • Place on a plate with kitchen paper to drain off the excess oil and serve warm.

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