Festival (food)
 Jamaican seafood and festival | |
| Course | Side dish |
|---|---|
| Place of origin | Jamaica |
| Main ingredients | Flour, cornmeal and sugar |
| Variations | Sorullos or Sorullitos de maiz (Dominican Republic and Puerto Rico) |
Festival or Jamaican festival is a type of deep-fried bread, typical of Jamaican cuisine,[1] Despite its slightly sweet taste, it is served as a side dish with escovitch fish, seafood or jerk chicken,[2][3][4][5] as well as, a breakfast item and street food.
Overview
[edit]Jamaican festival is a Creole dish which originated in Jamaica. While its exact roots are unclear, it is likely to have been created during the colonial era, from a fusion of ingredients and techniques from the different ethnic groups which have inhabited the island.
The dish bears similarities to hushpuppy[6] which has Native American and French influences,[7][8] as well as, croquettes de maïs (corn croquettes) from France, Spanish / Latin corn fritters which also have Native American roots, sorullos from Puerto Rico and the Dominican Republic, and Chinese fried doughs which were introduced to the island by Chinese indentured labourers– like Jamaican twist donuts.[9]
Festival has been commonly consumed at Jamaican festivals and celebrations, particularly during Easter.[6] It gained popularity in the 1970s, especially in the Hellshire Beach area, known for seafood.[6]
Preparation
[edit]The dough is made with wheat flour, cornmeal, baking powder, salt, milk powder / milk or evaporated milk, butter, sugar and water, which is then fried in vegetable cooking oil until golden brown, and served hot.[10] The finished festival should be crispy on the outside, while soft and fluffy on the inside.
Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken.[6][11] Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine.[6] Festival is also eaten as a street food or snack, and it is a popular breakfast side dish often paired with ackee and saltfish.
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Festival frying -
Festival -
Jamaican escovitch fish, festivals and plantains
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See also
[edit]References
[edit]- ^ Raichlen, Stevel (1998). The Barbecue Bible.
- ^ "Sweet Jamaican Festival Dumpling". Retrieved November 27, 2018.
- ^ "Jamaica: 23 piatti da provare assolutamente" (in Italian). 27 August 2017. Retrieved November 27, 2018.
- ^ "Festival Dumplings". Retrieved November 27, 2018.
- ^ "Cucina giamaicana: ecco come si preparano i golosi "festival"" (in Italian). November 25, 2018. Archived from the original on May 2, 2019. Retrieved November 27, 2018.
- ^ a b c d e "Jamaica's Jerk and Festival Bread Is the Ultimate Caribbean Pairing". 2020-03-07. Retrieved 2024-01-09.
- ^ Hudson, Charles (1976). "A Conquered People". The Southeastern Indians. The University of Tennessee Press. pp. 498–499. ISBN 0-87049-248-9.
- ^ Fussell, Betty Harper (2004). The Story of Corn. UNM Press. ISBN 978-0-8263-3592-0.
- ^ "Mahua: the Tianjin Treat". The World of Chinese. 2016-02-16. Archived from the original on 2021-06-28. Retrieved 2020-11-25.
- ^ "Jamaican Festival Recipe". Grace Foods. Retrieved January 9, 2025.
- ^ "Explore Our Cuisine & Rich Culinary Traditions: Jamaican cuisine, get your taste of the island". Jamaica Information Service (JIS). Retrieved 2024-01-09.
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