Sweet, slightly crisp fried dumplings made from cornmeal and flour, a beloved Jamaican street food side often paired with fried fish.
Festival is a distinctly Jamaican fried dumpling, its dough combining cornmeal with flour and a touch of sugar, giving it a subtly sweet flavor and slightly grainy texture unlike a plain wheat dumpling. Shaped into small elongated logs and deep-fried until the outside turns deeply golden and crisp while the inside stays soft and slightly cakey, festival is almost always paired with fried fish and escovitch. Sold at beachside stalls and fish fries across Jamaica, festival's gentle sweetness offers a pleasant contrast to the more savory, spicy dishes it's traditionally served alongside.
Serves 6
Mix flour, cornmeal, sugar, baking powder and salt, then stir in water and oil until a soft, smooth dough forms.
Cover and let the dough rest 15 minutes.
Divide the dough into small pieces and roll each into an elongated log shape, about 3-4 inches long.
Shape the dough into elongated logs rather than round balls — this is the traditional festival shape and helps them cook through evenly.
Heat oil in a deep skillet to 350F/175C and fry the festivals for 4-5 minutes, turning occasionally, until deeply golden and cooked through.
Drain on paper towels.
Serve warm alongside fried fish or on their own.
Shape the dough into elongated logs rather than round balls, which is traditional and helps the dumplings cook through evenly.
Let the dough rest before shaping, which relaxes the gluten and makes it easier to work with.
Fry at a steady, moderate-high temperature so the festival cooks through without burning the outside before the inside sets.
Some households add a bit of grated coconut to the dough for extra flavor and texture.
A version with a touch of vanilla extract gives extra sweetness and aroma.
Festival is sometimes made slightly larger for a heartier portion.
Best eaten fresh and warm; refrigerate leftovers up to 2 days and reheat in an oven to help restore some crispness.
Festival is a beloved Jamaican street food, almost always paired with fried fish and bammy (cassava flatbread), and its subtly sweet cornmeal dough distinguishes it from savory fried dumplings found in other Caribbean cuisines.
Traditional festival relies on frying for its characteristic crisp exterior; baking would give a different, less traditional texture.
They were likely fried at too high a heat, browning too quickly on the outside — lower the temperature slightly and fry a bit longer.
Add a bit more flour, a tablespoon at a time, until the dough is soft but manageable enough to roll into logs.
Per serving (90g / 3.2 oz) · 6 servings total
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