Jamaican Festival Recipe
Jamaican Festivals are a deliciously sweet side dish (similar to Jamaican fried dumplings), that go well with popular Jamaican food like Escovitch Fish, Jerk Chicken or Jerk Pork.
If you’ve ever tried Jamaican Festival, chances are they’re high on your list of favourite Jamaican side dishes. However, many people have difficulty making them at home. With my easy to follow Jamaican festival recipe, you’ll learn all my special cooking tips and tricks to make this tasty treat over and over again!
Fun and Festive!
Did you know that Jamaican festivals go well with many dishes besides fried fish and jerk chicken? Try them with ackee and saltfish, curry chicken, crispy fried chicken and watch your taste buds come to life. Jamaican festivals go well with vegetables too. Dishes such as callaloo or steamed cabbage also make a yummy combination with Jamaican festivals, and is well worth a try. Overall, Jamaican Festivals make a fun treat for both kids and kids at heart. They’re fun to eat and it’s like having a mini food party right at home. Go ahead and serve them for breakfast, lunch or dinner and enjoy the festivity!
I’ve added a video below so you can follow along with me as I cook these delicious Jamaican festivals. In this video, you’ll get my secret formula to prepare festivals that are light and fluffy on the inside and crispy on the outside. Now, you won’t need to visit Hellshire beach, of your favourite seaside or Jerk restaurant to enjoy delicious Jamaican festivals.
Jamaican Festival Recipe
- 2 cups all-purpose flour
- ½ cup cornmeal
- ½ cup cold water
- ¼ cup milk
- ½ tsp salt
- 3 - 4 tbsp brown sugar
- 1 tbsp baking powder
- 1 tbsp vegetable oil for dough
- 2 -3 cups cooking oil for frying
- In a large bowl add flour, salt, baking powder, cornmeal, and sugar then use a large spoon to combine ingredients thoroughly.
- Measure and combine water and milk.
- Make a well in the flour mixture and add ¼ of the water and milk mixture then lightly stir to combine.
- Add another ¼ of the water and milk mixture and knead dough lightly before adding the remaining liquid.
- Knead lightly until the dough is soft and smooth. If dough is sticky add a bit more flour.
- Rub cooking oil over the dough before using a damp paper towel or kitchen towel to cover the bowl.
- Refrigerate the dough for at least 1 hour.
- After 1 hour, remove dough from the fridge and lightly dust in flour.
- Pinch off a portion of the dough and roll into a sausage shape about 4 inches long, then gently pull on both ends to slightly stretch. Lay your festival on a clean baking tray or cutting board.
- Continue to pinch and form your dough and set aside.
- Heat cooking oil, on medium-high in a large wide frying pan, ensuring the oil level is about 2 inches deep. In 1 - 2 minutes, test oil for readiness by sprinkling in a pinch of flour. When tiny bubbles form around flour your oil is hot enough. Immediately add some pieces of dough.
- Monitor the festivals closely for signs of ‘browning’ on the sides. Turn festivals as necessary until golden brown all over.
- If your festivals start browning too quickly, lower heat to medium.
- Remove festivals when they are completely brown in colour.
- Place festivals on paper towels to absorb excess oil.
- Bless up and enjoy it!