Street Food
Anguillian Festivals (Fried Dumplings)
Ingredients
- - 300 g (2 1/2 cups) all-purpose flour
- - 50 g (1/4 cup) cornmeal
- - 10 g (2 tsp) baking powder
- - 60 g (1/3 cup) granulated sugar
- - 1/2 tsp salt
- - 1 tsp vanilla extract
- - 180 ml (3/4 cup) coconut milk or water
- - 500 ml (2 cups) vegetable oil, for frying
Method
- In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt.
- Add the vanilla extract and coconut milk (or water) gradually, mixing until a soft, slightly sticky dough forms. Knead briefly for 1-2 minutes.
- Cover and rest the dough for 15 minutes.
- Divide the dough into 12 portions and roll each into a small log or finger shape, about 8 cm (3 in) long.
- Heat the oil in a deep pot to 170°C (340°F).
- Fry the festivals in batches for 3-4 minutes, turning occasionally, until deep golden brown and cooked through (they should float and puff as they cook).
- Drain on paper towel and serve warm, traditionally alongside fried fish.
Introduction: “Festival” is a slightly sweet, fried finger-shaped dumpling sold by street vendors across the Eastern Caribbean, including Anguilla, typically paired with fried fish.
Cultural Background: “Festival” is a slightly sweet, fried finger-shaped dumpling sold by street vendors across the Eastern Caribbean, including Anguilla, typically paired with fried fish. Its name is thought to come from its festive appearance and popularity at community gatherings and celebrations.
Tips: Shape the dough into slim fingers rather than thick logs, so the centre cooks through before the outside over-browns. Fry at a moderate, steady temperature; too hot and the outside will burn before the inside is cooked.
Variations: Add a pinch of ground nutmeg to the dough for extra warmth of flavour. Some vendors add a tablespoon of grated coconut to the dough for added texture.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in an oven at 160°C (320°F) for 8-10 minutes, or in a dry frying pan for 1-2 minutes per side.
Nutrition: Calories: 160 kcal | Protein: 2.5 g | Carbohydrates: 24 g | Fat: 6 g | Fibre: 1 g | Sodium: 140 mg
FAQs:
Q: What is festival traditionally served with? A: It is most commonly served alongside fried fish as a classic Caribbean street food pairing. Q: Why didn’t my festivals puff up? A: The oil may be too cool; increase the heat slightly so the dough puffs and cooks through rather than absorbing excess oil.
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