Ethnic Exchange


Festivals are slightly sweet fried dumplings from Jamaica, traditionally served with fried fish, jerk pork or chicken or ackee and salt fish. Like many foods in Jamaica, there are slight variations on how they are made. This one has a good balance of flour to cornmeal and is not too sweet. The half and half (or milk) adds depth to the flavor. Many cooks only use water.


Serves 3
1 Cup flour

1 Cup Corn meal

1/3 Cup Half and Half (or Milk)

2 Tbsp sugar

1 tsp baking powder

1 tsp salt

3 Tbsp corn oil

Water to soften batter


Combine and mix the dry ingredients with half and half. Add a small amount of water, mix and knead to make a dough. Keep adding small amounts of water, then knead again until the constency is firm dough without sticking to your fingers.

Break off a piece of dough and roll into a ball between the palms of your hands, then press into an oblong shape about 3 inches long and 1 inch thick

Shallow fry on medium heat until golden brown on all sides.

A good pairing is Ackee and Saltfish.

Related article: National Dishes Around the World

Stories and Recipes from Grandmas Around the World