Festival
Jamaican sweet fried dumplings made with cornmeal, scented with nutmeg and vanilla, fried to a deep golden crust.
Photo : EAT&ART TARO · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Difficulty
- Easy
Method
- Mix the flour, cornmeal, sugar, baking powder, salt and nutmeg in a bowl.
- Add the oil, vanilla and water bit by bit. Bring it together into a firm dough that leaves your fingers clean.
- Knead for 2 minutes, cover and rest for 20 minutes. The cornmeal needs that time to take up water.
- Divide into 12 pieces and roll each into a 10 cm log, tapered at both ends.
- Heat the oil to 165C. Any hotter and the crust browns before the middle cooks.
- Fry 4 at a time for 6 minutes, turning them halfway. They puff and take on a deep gold colour.
- Drain on a rack and serve hot, alongside grilled fish or a bean stew.
Festivals go with fried fish on the Hellshire beaches, where they stand in for both bread and plate. The sugar sets them apart from the plain Jamaican dumpling, which is boiled rather than fried.
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