Jamaican Festival Recipe Cornmeal

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FESTIVAL



Festival image

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

1 cup/130 grams all-purpose flour
1 cup/170 grams yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 to 3/4 cup whole milk, evaporated milk or coconut milk
3 to 4 cups vegetable or peanut oil, for frying

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.

FESTIVAL



Festival image

These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

1 cup all-purpose flour
3/4 cup coarse cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground allspice (dry pimento berries)
1 teaspoon vanilla
3/4 cup milk
2 cups vegetable oil

Steps:

  • In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
  • Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

FESTIVALS (JAMAICAN FRY BREAD)



Festivals (Jamaican Fry Bread) image

These are generally served with jerk chicken or pork. The dough can also be braided. From the Barbecue Bible.

Provided by Chocolatl

Categories     Quick Breads

Time 14m

Yield 24 pieces

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1/4 cup cornmeal
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons unsalted butter, chilled
3/4 cup evaporated milk (or more)
2 cups oil (for frying)

Steps:

  • Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
  • Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
  • Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
  • Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
  • Heat oil in a deep fryer or large, deep skillet over medium-high heat.
  • When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
  • Drain on paper towels and serve hot.

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