Festivals are a type of finger food that is traditionally served with fried fish, jerked chicken, and/or pork. The shape and size of the festivals differentiate them from traditional fried dumplings also called Johnny cakes
Festival goes well with fried fish
1 cup counter flour
1/2 cup cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. brown sugar
1/4 cup vegetable oil
Water to mix flour
1. Place sieved flour, cornmeal, baking powder and salt in a large bowl and combine with your hands. Ad water, a little at a time, until the mixture reaches a desired kneading consistency. If the dough is a bit sticky, sprinkle flour all over the dough and knead again for a minute or two.
2. Cover dough and allow to set for at least 10 minutes.
3. Put a large skillet on low heat with oil to hot.
4. Break off small or medium-size pieces of the dough and roll length-wise in the palms of your hands to shape the festivals (the shape of spinners).
5. Place the festivals into the hot oil. Fry until golden brown on one side for about 2-3 minutes before turning to the other side.
6. Place the fried festivals on a platter lined with paper towel and continue the process until all the festivals have been fried. Serve warm