Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 15 min
- Combine 250 g plain flour, 100 g cornmeal, 50 g sugar, 8 g baking powder, ½ tsp salt, 180 ml water, 1 tsp vanilla extract into a soft dough without overworking; rest 15 minutes.
Shape · About 7 min
- Divide into 16 short tapered logs.
Fry · About 6 min
- Heat 1000 ml neutral oil to 170°C / 340°F; fry in batches 5–6 minutes, turning, until golden and cooked through. Drain.
Check: Look for this result: golden and cooked through.
Tips
- Keep the dough logs narrow so their centres cook evenly.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use milk instead of water for a richer dough.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Jamaican Festival one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Jamaican Festival?
Keep the dough logs narrow so their centres cook evenly.
What can I substitute in Jamaican Festival?
Use milk instead of water for a richer dough.
Can I prepare Jamaican Festival ahead?
Prepare the measured ingredients for Jamaican Festival one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
