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Loading...Festival is a beloved Jamaican street-food favorite — pillowy, lightly sweet fried dough shaped into golden logs. Traditionally served alongside jerk chicken, escovitch fish, or curry goat, these golden puffs soak up savory sauces beautifully while offering a tender, cake-like bite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings6
Yield12 festival pieces
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 3.5 gSaturated Fat
- 36 gCarbs
- 1 gFiber
- 9 gSugar
- 5 gProtein
- 220 mgSodium
- 85 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying
- 3 cups vegetable oil (for deep-frying)
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until evenly combined.
- Make a well in the center and pour in the milk, melted butter, and vanilla. Mix with a wooden spoon until a soft, slightly tacky dough forms — do not overwork it.
- Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Cover with a damp towel and rest for 5 minutes.
- Divide the dough into 12 equal portions and roll each into a smooth log about 4 inches long and 1 inch thick, tapering the ends slightly.
- Heat the oil in a deep heavy-bottomed pot to 350°F (175°C). The oil should be about 2 inches deep for proper frying.
- Carefully lower 3-4 dough logs into the hot oil at a time. Fry for about 2-3 minutes per side, turning frequently with tongs until deep golden brown and puffed.
- Remove with a slotted spoon and drain on a paper-towel-lined plate. Keep warm in a low oven while frying the remaining batches.
- Serve warm as a side with jerk chicken, fried fish, or any saucy main dish.
Cook’s Notes
- Maintain oil temperature at 350°F — if it's too cool, the festival will absorb oil and turn greasy; too hot and they'll brown outside before cooking through.
- Some cooks replace up to 1/2 cup of the flour with fine cornmeal for a slightly grittier, more traditional texture.
- For a richer flavor, substitute the milk with warm water and add 1 mashed ripe banana to the dough — a common street-vendor twist.
- The dough should be soft but not sticky; add a tablespoon of flour at a time if it feels tacky after resting.
- Festival is best eaten the same day it's fried, while the outside is still crisp and the inside tender.
