Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish. It is slightly sweet and crunchy. The original recipe for this post was taken from Virginia Burke’s cookbook “Eat Caribbean”, but has been improved with input from Petal, a wonderful Jamaican woman who helps me in the kitchen during my cooking classes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Dash of nutmeg
- 1 teaspoon vanilla
- 1 cup water to make a soft dough
- Oil for frying
Mix the cornmeal, flour, baking powder, and salt in a bowl. Sweeten the water with sugar and vanilla, and add just enough water to the flour to make a moist dough. Set the dough aside and let it rest for about 20 minutes.
Flour your hands well and knead the dough on a lightly floured surface. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that’s tapered at the ends.
Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat ’em hot.
Let cool and enjoy!
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Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram. Oh, try a few other recipes such as my Jerk Shrimp, Coconut Rum Grilled Shrimp, or my Stewed Chicken. Make sure you add a simple salad for a little healthy boost in your diet!
If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.
The Beef Filling…
- 12 Oz ground beef
- 2 Tablespoons oil
- Sprig thyme
- 3 Escallions (spring onions)
- 1 Hot pepper (Scotch bonnet preferred, but habanero if you can’t find the scotch bonnet)
- 4 Slices bread
- 1 ½ Cups water
- 1 ½ Teaspoons salt
- ½ Teaspoons black pepper
Fry the beef with thyme until cooked through. Finely chop the hot pepper and escallion and add them to the meat. Cook the meat mixture for 5 minutes.
Tear the bread into small pieces and soak it in the water for 2 minutes. Put soaked bread into a blender and blend, add the puree salt and pepper to the meat. Cook the meat for 3 minutes, but do not let it dry out. Remove the meat filling from the heat and discard the thyme stems, let the filling cool.
The Rough Puff Pastry…
- 1 ½ Cups flour
- 6 Oz butter
- ½ Cups water
- Juice of 1 lime
Cut the butter into 12 lumps, and add to the sifted flour. Add lime juice to the water and use this to bind the flour and butter into a lumpy dough. Patt the dough into a 6 x 12 rectangle, and fold the rectangle into thirds. Let the pastry res int he fridge for 10 minutes.
Remove the pastry from the fridge and roll it into a a 6×14 rectangle. Fold the pastry into thirds again and let it rest in the fridge for another 10 minutes. Remove the pastry from the fridge and roll into a 9×18 rectangle, fold and rest for another 10 minutes. By doing this you are building the layers into your puff pastry. Remove the pastry from the fridge and roll into a 9×18 rectangle a second time, and let it rest for 10 minutes.
Now roll the pastry out to 1/8th inch thick. Cut the pastry into 6 inch rounds. Spoon meat filling into the center of the pastry round, brush with water, fold over and seal by crimping the edges with the tines of a fork.
Glaze the patty with either milk or an egg wash and bake in a preheated oven on the top shelf at 450 F for about 25 minutes or until golden brown. Serve hot.
This recipe should make about 10 patties or twice that number of you do smaller patties for appetizers.
Please let me know how you like this Jamaican Beef Patties recipe via our Contact Us page, our Facebook Page, or Instagram.