Jamaican festivals aka Caribbean Fried Dumpling, paired with a creamy mango coleslaw and Jamaican Escovitch.
I originally set out to make Caribbean Fried Dumplings, and then I could just hear you saying. What! Another fried dough? Yes! So instead of providing you with another fried dough, am going to offer you a complete meal , somewhat of a Beach side experience and MORE! Are you ready for a festival? Well,not that kind of festival, although you are going to think you are in a festival, you might even start doing some moves too! Don’t worry, am not looking. I’m pretty sure we all can agree that you would rather have the experience than just one, right? Of Course.
These fried dumplings are a comfort food—no matter where you’re from. They have always been that for me, in my child and adulthood. So whenever, I get a hectic or crazy week. I do some sort of frying- I can’t help it. And it’s been more frequent recently. However, I only provide you with the best and this does not disappoint. Fresh out of the fryer ,it is a delight. A festival in your mouth!
So let me clarify a few things, Caribbean dumplings are made for the most part without cornmeal. And are shaped like biscuits, While Jamaican festivals are made with cornmeal ,sweeter and shaped like an Oval, really crispy . I used some butter and milk to produce a tender interior.
The ratio of cornmeal to flour varies from recipes to recipes, just like with hushpuppies. Adjust depending on preference. I have tried it with different ratio of flour to cornmeal and this proportion works out just fine for me. So vary proportion according to preference. However, keep in mind that more cornmeal produces a much more dense dough.
Or just go with this Jamaican Escovitch here.
See, I have got you covered, no need to go looking elsewhere.
- ▪ 2¼ cups flour
- ▪ ¾ cup cornmeal
- ▪ 3 teaspoons baking powder
- ▪ ½ - ¾ teaspoons salt
- ▪ 3 Tablespoons or more sugar
- ▪ 2-3 Tablespoons soft butter
- ▪ 1 cup milk or water (adjust water to form soft dough)
- ▪ 1 teaspoon grated nutmeg spice or vanilla extract
- ▪ Oil for deep-frying
- ▪ 1 cup purple cabbage, sliced
- ▪ 4 cups cabbage, sliced
- ▪ 2 cups mango, thinly sliced
- ▪ ½ medium onion thinly sliced
- ▪ ½ red bell pepper, thinly sliced
- ▪ 2 cups carrots, thinly sliced
- ½ tablespoon mustard
- ¼ tablespoon honey
- ½ cup Non Fat Greek yogurt
- ½-cup Low Fat Mayonnaise
- 1-teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 lemon juice
- ½-1 teaspoon sriracha
- In a large bowl combine the onions, cabbage, purple and green, sliced mango , carrots and red bell pepper.
- In another bowl, mix the Greek yogurt, mayonnaise, mustard, lemon juice, and honey; mix to blend all the flavors. Pour the dressing over the cabbage mixture and toss gently to mix .Adjust for seasoning salt and pepper.
- You may chill at this point. Serve when ready
- Caribbean Dumplings Instructions
- In a large bowl mix together the flour,baking powder, cornmeal, sugar, nutmeg and salt.Then add butter.
- Make a well , add milk, knead dough for about 30 seconds to 1 minute to form soft dough.
- Divide dough into 8-10 equal pieces. Set aside for about 10 mins or more
- If making festivals shape dough like you would a sausage, by rolling with your hands, as if you are making a log repeat the process until finish
- If making dumplings, shape into biscuits and then lightly flatten dough.
- Divide the circles in half and then place a slit on dough.
- In a large, saucepan pour vegetable oil, until it is at least 3 inches and place on medium heat until oil is 350 degrees.
- Fry until golden brown about 7 minutes or more depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool