Festival
Festival Say it: fes-ti-VUL
Festival are sweet, golden fried dumplings that are a beloved staple of Jamaican cuisine. Crisp on the outside and tender within, they balance a subtle cornmeal flavor with just enough sweetness. Traditionally served alongside jerk chicken, fish or other savory grilled meats at roadside stands and beach cook-ups, these dumplings bring a delightful contrast of textures and a touch of sweetness to the island's bold, spicy dishes.
Festival
Festival
Pronounced fes-ti-VUL
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and nutmeg until evenly combined.
Make a well in the center and pour in the milk and vanilla extract. Stir gently with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and knead just 4-5 times until smooth. Divide into 8-10 equal portions.
Roll each portion between your palms into a sausage shape about 4 inches (10 cm) long, slightly tapered at the ends.
Pour oil into a deep heavy pot or Dutch oven to a depth of 3 inches (7.5 cm) and heat to 350°F (175°C).
Fry the dumplings in batches of 3-4, turning occasionally with tongs, until deep golden brown and crisp, about 4-5 minutes per batch.
Transfer the cooked festivals to a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crisp.
Regional variants
Some cooks add a pinch of cinnamon along with the nutmeg, while others reduce the sugar slightly for a less sweet version to serve with very spicy jerk dishes.
Cook's notes
- For the best texture, keep the oil temperature steady at 350°F (175°C); too hot and they brown before cooking through.
- The dough should be soft but not wet—if it feels too sticky, add flour 1 tablespoon at a time.
- Festival are best eaten the day they are made; they lose their signature crispness when stored.
Serve with
Jerk chicken, jerk pork, fried or escoveitched fish, and cold beverages such as Ting or Red Stripe.
Make ahead and storage
Best fresh. Can be kept in an airtight container at room temperature for up to 1 day and reheated in a 325°F (165°C) oven for 8-10 minutes to restore some crispness.
