Festivals: A Taste of Jamaican Sunshine in Every Bite

Growing up in the Caribbean, the scent of festivals frying was an immediate sign of celebration. Whether it was for Emancipation Day, a Sunday family gathering, or just a spontaneous treat, these golden, slightly sweet morsels were always a welcome sight. I remember one particular Christmas Eve, the air thick with the aroma of spices and woodsmoke from the nearby jerk pit. Mama, with her ever-present smile and flour-dusted apron, was expertly shaping and frying these delights, their joyous puffing in the hot oil a symphony to my young ears. Each bite, warm and comforting, was a hug from home, a perfect counterpoint to the savory richness of the jerk chicken that followed.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes (total frying time, in batches)
• Total Time: 25 minutes
• Servings: 6
• Yield: 24 pieces
• Dietary Type: Vegetarian

Ingredients

• 2 cups unbleached all-purpose flour
• 1⁄4 cup cornmeal
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 5 tablespoons unsalted butter, chilled and cut into small pieces
• 3⁄4 cup evaporated milk (you might need a little more, or slightly less)
• 2 cups oil (such as vegetable, canola, or peanut oil) for frying

Equipment Needed

• Large mixing bowl
• Pastry blender or your fingertips
• Fork or whisk
• Measuring cups and spoons
• Baking sheet lined with paper towels (for draining)
• Deep fryer or a large, deep skillet (like a cast-iron skillet)
• Slotted spoon or spider strainer
• Thermometer (candy or deep-fry thermometer)

Instructions

1. In a large mixing bowl, combine the unbleached all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk them together thoroughly to ensure everything is evenly distributed. This initial dry mix is crucial for the texture of your festivals.

2. Add the chilled, unsalted butter pieces to the dry ingredients. Using a pastry blender, your fingertips, or even a food processor, cut in the butter until the mixture resembles coarse crumbs, much like wet sand. The goal here is to break down the butter into small pieces that will create pockets of flakiness when fried.

3. Now, it’s time to bring the dough together. Gradually add the evaporated milk, starting with about 1⁄2 cup. Stir with a fork or your hands just until a stiff but pliable dough begins to form. You may not need all of the 3⁄4 cup, or you might need a tiny bit more, depending on the humidity and the flour. The dough should be firm enough to hold its shape without being sticky or overly dry. Stir just enough to mix; overworking the dough can lead to tough festivals.

4. Lightly flour your hands and pinch off pieces of dough, about the size of a large walnut. Gently roll these pieces between your palms to form long, thin ropes, approximately 10 inches long and about 1⁄4 inch thick. Aim for consistency in thickness so they fry evenly. You should end up with about 24 ropes.

5. Pour the oil into your deep fryer or a large, deep skillet. Heat the oil over medium-high heat to reach a temperature of 350°F (175°C). Using a thermometer is highly recommended to ensure the oil is at the correct temperature. If the oil is too cool, the festivals will absorb too much grease; if it’s too hot, they will burn on the outside before cooking through.

6. Once the oil has reached 350°F, carefully and gently lower the rolled festival ropes into the hot oil, working in batches to avoid overcrowding the pan. Fry them for 2 to 4 minutes, turning them with a slotted spoon or spider strainer to ensure they are golden brown on both sides. The frying time is quick, so keep a close eye on them.

7. Using your slotted spoon or spider strainer, remove the fried festivals from the oil and place them on the prepared baking sheet lined with paper towels. This step is essential for draining away any excess oil, keeping your festivals light and crispy.

8. Serve the festivals hot. They are best enjoyed immediately after frying, when they possess that perfect crisp exterior and a soft, slightly chewy interior.

Expert Tips & Tricks

• Butter Temperature is Key: Ensure your butter is well-chilled. Cold butter pockets are what create a lovely texture. If your kitchen is warm, you might even want to pop the butter in the freezer for 10-15 minutes before cutting it in.
• Don’t Overmix the Dough: As mentioned, a light hand is best. Overmixing develops gluten too much, resulting in tough festivals. Just bring it together until it’s cohesive.
• Consistency is Crucial: Try to make your festival ropes as uniform in thickness as possible. This guarantees that they will all cook at the same rate, preventing some from being burnt while others are still undercooked.
• Oil Temperature Management: Maintaining the correct oil temperature (350°F) is paramount. If you’re frying in batches, the oil temperature will drop. Allow the oil to come back up to temperature between batches.
• The “Sand” Texture: The crumbly, sandy texture after cutting in the butter is your visual cue that you’ve achieved the right consistency.

Serving & Storage Suggestions

Festivals are incredibly versatile and shine brightest when served warm and fresh from the fryer. They are traditionally served alongside savory dishes like jerk chicken or jerk pork, their slight sweetness and tender texture offering a delightful contrast. They also make a fantastic accompaniment to hearty stews or curries.

If you happen to have any leftovers (which is unlikely once people discover them!), allow them to cool completely before storing. Store them in an airtight container at room temperature for up to 2 days. They tend to lose some of their crispness over time.

To reheat, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes until warmed through, or for a quicker method, a short stint in an air fryer can revive some of their former crispness. I don’t recommend microwaving them, as this can make them rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241.6 kcal
Calories from Fat		191 g
Total Fat	21.3 g	32%
Saturated Fat	4.3 g	21%
Cholesterol	8.6 mg	2%
Sodium	197 mg	8%
Total Carbohydrate	11.6 g	3%
Dietary Fiber	0.4 g	1%
Sugars	1.6 g	6%
Protein	1.7 g	3%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic recipe is undeniably delicious, here are a few ways you can adapt it:

• Sweetness Level: If you prefer a less sweet festival, you can reduce the sugar slightly. Conversely, for a sweeter treat, you could add an extra teaspoon of sugar.
• Enrichment: Some variations call for a mix of evaporated milk and regular milk, or even coconut milk for a subtle tropical note.
• Flavor Infusion: For a touch of spice, a tiny pinch of nutmeg or cinnamon can be added to the dry ingredients.
• Braided Festivals: Instead of rolling into ropes, you can pinch off small pieces and braid them before frying for a different aesthetic.
• Savory Twist: Omit the sugar entirely and add a pinch of black pepper for a savory bread that pairs wonderfully with spicy dishes.

FAQs

Q: Can I use whole milk or condensed milk instead of evaporated milk?
A: Evaporated milk has a concentrated, slightly caramelized flavor and texture that works best for this recipe. Whole milk would make the dough too wet. Condensed milk is much sweeter and would significantly alter the outcome.

Q: My festivals are not puffing up when fried. What did I do wrong?
A: This could be due to a few reasons: the baking powder might be old and lost its leavening power, or the oil may not have been hot enough when you added the dough. Ensure your baking powder is fresh and the oil is at the correct 350°F.

Q: How can I make my festivals crispier?
A: While festivals are meant to be slightly soft on the inside with a gentle crisp, if you desire more crispness, ensure your oil temperature is consistently at 350°F. Don’t overcrowd the pan, and drain them thoroughly on paper towels immediately after frying.

Q: Can I make the dough ahead of time?
A: It’s best to make and fry the festivals immediately after mixing the dough. Refrigerating the dough might make it too stiff and difficult to work with, potentially affecting the texture.

Q: What is the best way to serve festivals?
A: They are undeniably best served warm, straight from the fryer. They are a fantastic accompaniment to savory Jamaican dishes like jerk chicken or pork, but they also stand alone as a delightful snack.

Final Thoughts

Festivals are more than just fried dough; they are a symbol of joy, community, and the vibrant spirit of Jamaican cuisine. Their simple preparation belies a depth of comforting flavor and texture that transports you straight to the islands with every bite. Whether you’re pairing them with a fiery jerk dish or enjoying them as a sweet treat on their own, I encourage you to try this recipe. Share them with loved ones, gather around the table, and savor the sunshine captured in these golden morsels. I’d love to hear about your festival-making adventures!