FESTIVAL
According to Helen Willinsky, author of "Jerk From Jamaica: Barbecue Caribbean Style" (Ten Speed Press, 2007), festival is a relatively new entry into the Jamaican culinary canon, "but it is already a must." A cousin of cornbread and hush puppies, festival is a fluffy yet crisp cornmeal-based fritter that is often seasoned with nutmeg or vanilla, then shaped into "fingers" or long buns and fried. (To make them vegan, substitute an equal quantity of full-fat coconut milk or the whole milk.) A touch of nutmeg adds warmth, and salt balances and enhances the sweetness of the corn. Serve festival with jerk chicken, ribs or fish.
Provided by Daniela Galarza
Categories dinner, finger foods, appetizer, side dish
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees. Line a sheet tray with paper towels and set aside.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda and nutmeg. With a wooden spoon or your hands, mix in just enough milk to create a soft dough, about the same texture of Play-Doh. (The amount you need will depend on the humidity of your kitchen, and the amount of moisture in your flour and cornmeal.)
- In a Dutch oven or large pot, heat oil to 365 degrees. While oil heats, using a bench scraper or butter knife, divide dough into 10 pieces. Roll each between your hands or on your counter into cylinders about 3 to 4 inches long and 1 inch thick. (Avoid overworking the dough or the festival may be tough.)
- Fry 4 or 5 festival at a time, flipping them after 1 minute, until golden brown on the outside, about 2 minutes total. (Oil temperature will lower once you add festival; they fry best around 330 to 340 degrees. If festival appear to be browning too quickly, lower your burner.) Using a wire spider or slotted spoon, remove festival from oil and transfer to paper towel-lined baking sheet. Cut into one to ensure the inside is cooked all the way through; it should not look wet. If it is not fully cooked, cook each fritter 30 seconds to 1 minute longer. Transfer to oven to keep warm. Fry remaining festival. Serve hot.
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Parkash Khanal
[email protected]These dumplings are a great way to use up leftover meat.
bb loli
[email protected]I'm not a big fan of dumplings, but I really enjoyed these. They're so flavorful and crispy.
Maxamad Cismaan
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Asad Pathan
[email protected]These dumplings are the perfect party food. They're easy to make ahead of time and they're always a hit with my guests.
Ice Stitch
[email protected]I'm so glad I found this recipe! I've been looking for a good festival dumpling recipe for ages. These dumplings are delicious and they're so easy to make.
Bait Ullah
[email protected]These dumplings were a complete disaster. The dough was impossible to work with and the dumplings fell apart when I tried to fry them.
George Ricks
[email protected]I'm not sure what I did wrong, but my dumplings turned out really oily. I think I might have used too much oil when frying them.
best Test
[email protected]These dumplings were a bit bland for my taste. I think I'll add some more spices next time.
Jasmine Marie
[email protected]The dough was a bit too sticky for me, but the dumplings still turned out great. I think I'll try using a different recipe for the dough next time.
Ines Marjan
[email protected]These dumplings were delicious! I used a mix of ground beef and pork and they were so flavorful. I will definitely be making these again.
sharon Kituvu
[email protected]I've made these festival dumplings a few times now and they're always a crowd-pleaser. They're so easy to make and they taste amazing.
Lauren Wright
[email protected]This festival recipe was a hit! The dough was easy to work with and the dumplings came out perfectly crispy. I served them with a dipping sauce made of soy sauce, vinegar, and chili oil, and they were delicious.