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 the dough from the fridge and dust lightly 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 the 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 the oil for readiness by sprinkling in a pinch of flour. The oil is ready when tiny bubbles form around the flour. Immediately add some pieces of dough to the hot oil.
Monitor the festivals closely for signs of ‘browning’ on the sides. Turn the festivals as necessary until golden-brown all over.
If the festivals start browning too quickly, lower the heat to medium.
Remove the festivals when they are completely brown in colour.
Place the festivals on a thick sheet of paper towel to absorb the excess oil.
Bless up and enjoy them!
Thank you for trying my Jamaican festival recipe. Please remember to come back to leave a 5-STAR Rating with your Review, as soon as you've tried it. Your love & support is truly appreciated.
To enjoy your festivals with some mouth-watering Jamaican Escovitch fry fish, please see the notes below for a link to my easy, step-by-step Jamaican Fry Fish & Pickle recipe video!! xoxo