Jamaican Festivals - Fried Bread |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
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For a more fanciful presentation, braid the dough into twists, but you can roll it out and fry it in the traditional cigar shapes are the traditional accompaniment to Jamaican jerk chicken or pork. The following recipe inspired by a jerk joint restuarant Ingredients:
2 cups flour, unbleached all-purpose |
1/4 cup cornmeal |
3 tablespoons sugar |
2 tablespoons baking powder |
1 teaspoon salt |
5 tablespoons butter, unsalted, chilled |
3/4 cup evaporated milk, or more as needed |
2 cups peanut oil for frying, or as needed |
Directions:
1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
2. Cut in the butter, using two knives.
3. Alternatively, mix the ingredients in a food processor fitted with a chopping blade.
4. The mixture should feel crumbly, like sand.
5. Add enough evaporated milk to obtain a stiff but pliable dough.
6. Stir just to mix.
7. Pinch off walnut-size pieces of dough and roll them between your palms to make long thin ropes.
8. You should have about 24, each one about 10 inches long and 1/4 inch thick.
9. Fold the ropes in half and twist them together.
10. . Place the oil in a deep-fat fryer or large, deep skillet.
11. Heat over medium-high heat until it reaches 350°F.
12. Gently and carefully lower the festivals into the oil and fry, turning with a slotted spoon, until golden brown, 2 to 4 minutes in all.
13. Transfer the festivals to paper towels to drain and serve while still hot.
14. Makes about 24 festivals; serves 4 to 6
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