About this recipe

Festival bread is a beloved Caribbean street food — slightly sweet, golden-fried dough that's crispy on the outside and fluffy within. A staple at Jamaican cookouts and festivals, it pairs perfectly with jerk chicken, escovitch fish, or ackee and saltfish. This classic home recipe delivers that signature sweetness and satisfying chew every time.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, and nutmeg (if using) until evenly combined.

2. 2

   Add the softened butter and vanilla extract to the dry ingredients. Using your fingertips, rub the butter into the all-purpose flour mixture until it resembles coarse crumbs. Gradually pour in the water, a little at a time, mixing until a soft, slightly sticky dough forms.

3. 3

   Lightly flour a clean surface and turn the dough out. Divide it into 8 equal portions. Roll each piece into a log shape about 4–5 inches long, slightly tapered at the ends (the classic festival shape). Alternatively, shape them into oval patties.

4. 4

   Pour the vegetable oil into a deep skillet to a depth of about 2 inches. Heat ^[over medium heat] until the oil reaches ![350°F]. Test by dropping in a small piece of dough — it should sizzle and rise to the surface within a few seconds.

5. 5

   Working in batches of 3–4 to avoid crowding, carefully lower the shaped dough into the hot oil. Fry 4–5 minutes, turning occasionally with a slotted spoon, until deep golden brown on all sides and cooked through.

6. 6

   Remove the festivals with a slotted spoon and drain on a wire rack lined with paper towels. Serve hot alongside jerk chicken, escovitch fish, or any Caribbean main dish.