Festival

Instructions

1. 1 Combine the flour, cornmeal, sugar, baking powder, salt, and nutmeg in a large bowl. Whisk together to distribute the leavening evenly.
2. 2 Add vanilla extract and gradually add water, mixing with your hands until a soft, slightly sticky dough forms. Do not overwork the dough or the festivals will be tough.
3. 3 Let the dough rest for 10 minutes to allow the cornmeal to hydrate and the gluten to relax.
4. 4 Divide the dough into 12 equal pieces. Roll each piece between your palms into an elongated torpedo shape, about 10cm long with tapered ends. This classic shape ensures even frying.
5. 5 Heat vegetable oil in a deep pan to 170C (340F). The temperature should be moderate, not screaming hot, as festivals need time to cook through to the center.
6. 6 Fry the festivals in batches of 3-4 for 4-5 minutes, turning occasionally, until evenly deep golden brown all over. They should float and puff slightly as they cook.
7. 7 Drain on paper towels and serve warm alongside jerk chicken, fried fish, or any Jamaican main dish. The sweet cornmeal crunch is the perfect foil for spicy, savory dishes.