Jamaican Festival Recipe

A fool proof version of Jamaican Festival (cornmeal fried dumpling) that is gluten free and vegan friendly. This island favourite is the perfect side to a number of savoury foods.

Course Appetiser

Cuisine Jamaican

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 197kcal

Author Charla

Ingredients

½ cup fine cornmeal (78g)
½ cup cassava flour (68g)(NOT STARCH)
¼ cup brown rice flour (32g)
2 tablespoon raw cane sugar (24g)(I used powdered coconut sugar, see post)
1 teaspoon xanthan gum (3g)
½ teaspoon baking powder (2g)
⅛ teaspoon pink salt (0.75g)
a dash of cinnamon and nutmeg optional
1 cup almond milk (250ml)

US Customary - Metric

Instructions

Place the cornmeal, cassava flour, brown rice flour, xanthan gum, nutmeg, cinnamon, sugar, baking powder and pink salt in a medium sized bowl.
Use a whisk to evenly combine the dry ingredients.
Make a well in the centre of the bowl then start to pour the milk into the centre, a small amount at a time (you may NOT use all of the milk).
As you pour the milk, start to knead to form a soft dough ball (if shouldn't be tough, nor very sticky). Add more flour if it is too sticky!
Pinch off a small amount of dough and proceed to roll into 4 inch long sausage shapes, then stretch a little to make 2 points on each side.
Place the festival on a tray lined with parchment paper then repeat the above step with the rest of the dough.
Once the festival dumpling are formed, use a pastry brush to brush each side with some of the leftover milk.
Preheat a small frying pan with coconut oil, you want the oil to be very hot.
Add the festival to the frying pan (you may need to work in batches).
Reduce the heat to medium-high and fry the festival for several minutes until they are golden brown, turning frequently (if they brown too soon, then reduce the heat to medium).
Place the cooked festival on kitchen towel to absorb the excess oil and serve accordingly!

Notes

The dough shouldn't be too sticky, but it shouldn't be really firm either or the festival with be more of the dense side.
To re-heat the festival, wrap them up in aluminium foil and heat for a few minutes in the oven.
When adding the milk PLEASE DO NOT ADD IT ALL AT ONCE, add and knead until the get a pliable dough to avoid creating a sticky mess!
The amount of festival you make will vary, depending on the size/shape. I made a total of 7 but you can portion the dough to get a specific/even amount.
Once the festival are shaped, fry them quickly, don't leave the dough to rest for best results.
I recommend using almond or cashew milk don't use coconut milk because it will be overpowering in taste.
Make sure to use fine cornmeal (or fine cornflour if you live in the states), non gmo or organic where possible.
DON'T use coarse cornmeal as this needs more time to cook through and you will end up with grainy, raw cornmeal in your festival.
This recipe does need frying (I shallow fry), unfortunately, air frying and oven baking simply doesn't work, after several attempts I had to admit defeat so save yourself the time and hassle.
Make sure you are using CASSAVA FLOUR not STARCH I cannot stress this enough or the recipe simply won't work.
To minimise the use of oil use a small frying pan, rotate/swirl the pan and cook in small batches.

Nutrition