Jamaican Festival
Ingredients:
1 cup all-purpose flour
1 cup cornmeal (preferably fine)
2 tablespoons sugar (adjust for sweetness)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)
2 tablespoons butter (or margarine), softened
3/4 cup warm water or milk (you may need more or less, depending on the dough consistency)
Vegetable oil for deep-frying
Instructions:
1. Prepare the dough:
In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, and cinnamon (if using).
Add the softened butter and rub it into the flour and cornmeal mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the warm water, a little at a time, mixing as you go, until a soft, pliable dough forms. You may need to adjust the water amount to get the right consistency.
Stir in the vanilla extract, if using, and knead the dough for about 2-3 minutes until it’s smooth.
2. Shape the festival:
Divide the dough into small portions, about 8-10 pieces, depending on the size you want.
Roll each piece into a ball and then flatten them into oval or round shapes (about 2-3 inches in diameter). Some people prefer to shape them into slightly elongated pieces, which is traditional in Jamaican cooking.
3. Heat the oil and fry:
In a deep frying pan or pot, heat enough vegetable oil to submerge the festivals (about 3 inches of oil). Heat the oil over medium-high heat to around 350°F (175°C).
Carefully place the shaped festival dough pieces into the hot oil. Do not overcrowd the pan to ensure even cooking.
Fry for about 3-4 minutes on each side or until the festivals are golden brown and crispy on the outside. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
4. Serve:
Serve the Jamaican festival with your favorite Jamaican dish, such as jerk chicken, curry goat, or escovitch fish. These festivals are slightly sweet and savory and complement many traditional Jamaican meals.
Tips:
If the dough is too sticky, add a little more cornmeal or flour to adjust the texture.
For an extra crispy crust, you can increase the heat slightly during the frying process, but be careful not to burn the outside before the inside is fully cooked.
Enjoy your delicious, cornmeal-infused Jamaican festivals!