← Back to Search Results
pan-frying Caribbean, Jamaican
Festival

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Festival is a relative newcomer to Jamaican cooking. Not until about twenty-five years ago did it begin to pop up at Hellshire Beach, where local vendors sell it with fried fish. It’s similar to a Johnny Cake except for its shape and slightly sweet flavor. It is one of the few additional menu offerings along with jerk at the Boston Beach jerk pits and other larger jerk centers. The crispy sweetened cornmeal is a great foil for the spicy jerk meat.

Yield: Makes 8 servings

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup coarse cornmeal
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground allspice (dry pimento berries)
  • 1 teaspoon vanilla
  • ¾ cup milk
  • 2 cups vegetable oil

Directions

1. 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.

2. 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.


© 2006 Lucinda Scala Quinn
 

Nutritional Information

Nutrients per serving (% daily value)

263kcal (13%)
63mg (6%)
0mg (0%)
11mcg RAE (0%)
93mg
21mg
4g
5g
2g
27g
2mg (1%)
217mg (9%)
2g (8%)
16g (24%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
lucid-food Lucid Food
by Louisa Shafia
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-explorations Baked Explorations
by Matt Lewis
living-raw-food Living Raw Food
by Sarma Melngailis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?