Jamaica festival dumplings | How to make a festival

Lucy Richards

The Jamaican Festival is sweet fried dough pancakes traditionally made from cornmeal, but we used polenta in our country. You can eat the festival fresh and warm on your own, or along with another dish, such as acai and sea bass!

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Make:

4


quotas

Preparation time:

0

hours

20

minute

Cooking time:

0

hours

15th

minute

total time:

0

hours

35

minute

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  1. In a large mixing bowl, combine flour with polenta and mix. Then add sugar, salt, baking powder and vanilla and mix. Add 1/2 water and mix with your hands, then add the remaining water and mix together until a medium sized ball forms. Cover the dough in plastic wrap and put it in the fridge for 15 minutes.
  2. Cut the dough into eight pieces and roll each piece into a long and thick shape.
  3. Meanwhile, add vegetable oil to a frying pan and heat it. The oil will be ready when a small piece of dough sizzles when placed in the oil.
  4. Add the dough rolls, and reduce to medium heat. Cook until golden brown, about five minutes per side. Remove and drain on a paper towel. Eat alone, or we love to eat our food with ackee and salt fish.

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