Festival (food)

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 combination of ingredients and techniques from the different ethnic groups which have inhabited the island. The dish is similar to Chinese fried doughs which were introduced to the island by Chinese indentured labourers in the 1800s, along with Jamaican twist donuts. Festival is often described as a sweeter version of the distinguishable Jamaican fried (flour) dumpling, which is round and more savory. It also shares similarities with hushpuppy as well as, croquettes de maïs (corn croquettes) from France, Spanish/Latin corn fritters which also have Native American roots, and sorullos from Puerto Rico and the Dominican Republic. Festival has been commonly consumed at Jamaican festivals and celebrations, particularly during Easter. ==Preparation==

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. Sometimes, coconut milk is used or vanilla essence and nutmeg may be added to the dough. 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. Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine. Festival is also eaten as a street food or snack, and it is a popular breakfast side dish often paired with ackee and saltfish. File:Festival (food) 02.jpg|Festival frying File:Festival (food)01.jpg|Festival File:Jamaican fish and festival.jpg|Jamaican escovitch fish, festivals and plantains ==See also==