Jamaican festivals aka Caribbean Fried Dumplings, 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 recipe, I’m 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, I’m not looking.
These fried dumplings are a comfort food—no matter where you’re from. They have always been that for me, during 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 I’ve been having those days 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 and are sweeter and shaped like an oval. I used some butter and milk to produce a tender interior and a crispy outer layer.
The ratio of cornmeal to flour varies from recipe to recipe, just like with hushpuppies. Adjust depending on preference. I have tried it with different ratios of flour to cornmeal and this proportion works out just fine for me. So proportions vary according to preference. However, keep in mind that more cornmeal produces a much more dense dough.
Making the fish is a breeze, if you have your green seasoning on hand or this jerk seasoning – they both work fine.
Or just go with this Jamaican Escovitch here.
See, I have got you covered, no need to go looking elsewhere.
Jamaican festivals aka Caribbean Fried Dumpling, paired with a creamy mango coleslaw and Jamaican Escovitch.
- 2 1/4 cups (270grams) flour
- 3/4 cup (120grams) cornmeal
- 2 teaspoons (12grams) baking powder
- ½ - ¾ teaspoons (2.5 -4 grams) salt
- 3 tablespoons (40 grams) or more sugar
- 2-3 tablespoons (30-45grams) soft butter
- 1 cup (240 ML)milk or water adjust water to form soft dough
- 1 teaspoon (5 grams) 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
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In a large bowl combine the onions, cabbage, purple and green, sliced mango , carrots and red bell pepper.
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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.
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You may chill at this point. Serve when ready
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Caribbean Dumplings Instructions
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In a large bowl mix together the flour,baking powder, cornmeal, sugar, nutmeg and salt.Then add butter.
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Make a well , add milk, knead dough for about 30 seconds to 1 minute to form soft dough.
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Divide dough into 12 -14 equal pieces. Set aside for about 10 mins or more
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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
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If making dumplings, shape into biscuits and then lightly flatten dough.
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Divide the circles in half and then place a slit on dough.
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In a large, saucepan pour vegetable oil, until it is at least 3 inches and place on medium heat until oil is 350 degrees.
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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.
I you please provide a recipe for fried dumplings ? The festival recipe is to dye for!!!!!
Hi Imma, thank you for your wonderful blog and recipes! . I’d love to make these, but live in the UK and don’t quite understand the “cup” measurements (and Googles not quite a reliable tool for conversion). What would be the grams equivalent please? Many Thanks
Thanks Vitoria! I have updated recipe to include grams. Happy Cooking!!!
Ahh… Beautiful Imma. I procrastinated and hesitated, and did both some more 🙂 and FINALLY tried your recipe for Festival.
I have a deep fryer so it encouraged me. I often find that pan frying is part art, part science 🙂 ( have had too many improperly fried chicken pieces, not by me though, thankfully).
The result: AAAMMMAAAZZZIIINNNGGG!!!
Your recipe was so clear, well laid out and spot on. I’m done with the test…time to go live !!! My kids will love these.
Thanks Imma. You are beautiful 🙂
Ms. Imma, I have to say thank you, thank you for this wonderful recipe. I learned how to make these from my aunt when I was 11 and visiting family for the summer in Jamaica. I remember showing off what I learned after that vacation to my parents and family who loved them when I returned to New York. Over the years I forgot about making these. I started making these again after I had my son but they never turned out like these! The recipe that I found before wasn’t right to me. My son liked them but these, oh man! My first taste had me swooning ( not a good look in the kitchen, lol) because they were that fantastic. The perfect amount of crispness, crunchiness and perfectly cooked inside and golden brown outside…mmmm…makes me want another.
When I made these I was on an over seas call with my fiance and he heard the bite (that crispness) and that moan of pure pleasure, lol. He was like, “that good huh?”. I told him he had no idea, words would not describe. He made a request, a not so subtle hint, for these when he gets back.
Thank you for this fantastic recipe Ms. Imma and with it, you gave me back a memory of a very happy time in history with a woman that I love very much but didn’t get to see much of over the years.
OH MY! What a compliment, thank you! You are so sweet Latoya. You are seriously making me want to make these ASAP. Am salivating .. you do a better job describing them that I did. Am so glad this brought back fond memories. Thanks for taking the time to share your thoughts with me.
Just made the festival tonight and they were amazing! My husband, who lived in Jamaica for two years, said they were just as he remembered them. The kids and I loved them too! Thank you for a great recipe.
YESS! Glad this got a thumbs from hubby. Thanks for taking the time to let me know
I’ll eat pretty much anything fresh out of the fryer, and these dumplings definitely fit the bill! They look so amazing
Thanks Karyl! I usually eat more than am suppose to.
These turned out great. I made a slight tweak and used 1 cup self raising and 1 cup all-purpose/plain, 1/2 cup cornmeal and 1/2 cup sugar. My kids would have liked it a bit sweeter but I’m scared of them burning which it kept doing in the passed and turning out black on the outside but still tasted good. Mines turned out almost identical to the pics above. They were golden and cooked inside with just the right amount of crisp on the outside. I think the butter made big difference to the texture too so will be continuing that in future. thanks for putting this up
Kids and sugar . Mine wants to eat sugar with a spoon.Can you believe it ? I told him when the cows come home. He’s waiting…. Lol. Thanks for taking the time to share this with us kerrin.
I was craving these this morning so I just made some for Breakfast with scrambled eggs with onions and peppers and added some ham into hubbies. I like the sweetness against the savory instead of regular fried dumplings. These festival go well with many things. I’m definitely saving this recipe for the next time I make spicy chicken wings! Thanks!
Just reading this is making me want to make ASAp. Thanks for taking the time to share your thoughts with us.
Immaculatebites food looks good. Please tell me,,,,,were you raised in Jamaica?
Thank you, Simone! I’m from Cameroon and fell in love with Caribbean food. 😉
Dear Imma, thanks for your site. Photos are mouthwatering. We have a party coming up next week-end for maybe 50 people. I want to do jerk chicken, rice and peas ackee And saltfish maybe Mango coleslaw. The main dishes are no problème but i also want to do thé deep frying in advance chin-chin (both types) And festival. I would like to know if they would keep for 3 or 4 days in zip bags? Could I reheat thé festival in thé oven. I dont want to Cook at all on the day, just reheating. Thanks Imma… Steve, France.
Salut Steve!
Everything you can make ahead of time and reheat the day of. However the festival is best when it is made the same day. This is what I would do. Either make the festival, shape , freeze in a single layer. Remove and package in freezer containers- freeze. Then defrost the night before , fry the morning of the event.
Or if you MUST make ahead make , fry and freeze in a single layer.Defrost over night in the fridge and reheat in the oven .Hope this helps. Happy Cooking !!!!
Thanks Imma..
Its taking shape. Some genuine Nigérian Suya powder has turned up And the saltfish is here too ackees arrive thursday…fortunately WE are many… Steve
Hello Imma…. Thé party went so well… In thé end no time for festival or any type of ChinChin. We did Ackee & Saltfish dumplings maybe 30 or more thé dough had a tiny bit of sugar in it.
It was too successful, everyone loved thé dumplings but after one only they ,wère almost full. There was mountains of Jollof rice And chicken left over. Thanks again for the great site and your help. We do t need to worry when WE cook good food for for our visitors… If they are open minded post will love Soul food type cuisine God bless Imma And all other cooks….steve
Un
Great recipe and it equates with my roots,the great Jamaica.
Better result is to rest the dough by refrigerate it before forming the festivas. I do mine over night or morning for afternoon.
Thanks immaculate.
Nice will definitely give it a try next time Tony . THanks for taking the time to share this tip with us.
Tried it was OK
Thanks for taking the time to comment.
So sorry to hear about this Bob! I have updated recipe. This really turns out great whenever I make it. Please give it a try one more time. Thanks for the feedback! Glad you enjoyed your coleslaw.
Love this so much that I have pinned it to try.
Thanks for pinning Bintu! You are going to love it.
Wow! It looks very tasty!
I made this today (using oil instead of butter). My daughter tasted and said that this is a good recipe. I have not tasted it yet.
We will be having it with the Escovitch fish and the coleslaw. I used fresh pineapple and strawberry yogurt because we had mango in our salad yesterday 🙂
Thanks for sharing.
Thank you so much for the feedback. Glad to hear you to decided to try out everything.
Thanks Nagi! Wow! That is exactly what I was aiming for.. but somehow lost it. Am I happy you picked up on that. You are BRIllANT!!!
Holy moly….that first photo is a killer Imma! I love everything about this. I can so see myself at a festival, strolling amongst the crowds with a cone of this!! I LOVE it!!
Oh my goodness, this used to be one of my favourite foods before going gluten-free. I want to die here just looking at the photos. I can taste it now alongside some juicy jerk chicken. Yummmm!!
Oh No! Krystal. Maybe you can come up with a gluten-free version.
This one certainly brings back some memories, I’m in the process of making a version which doesn’t require deep frying the festival but your photo’s are so darn tempting.
Charlene, I can’t wait to see what you create, with your Healthy Self. Am sure it’s going to be as tempting as these!
Going on the menu this weekend together with the escotvish and the mango slaw- Am having me a festival. Thanks Imma!
And you are going to love it!!!