Jamaican Festival

Ingredients
1 1/2 cups flour
3 tbsp. cornmeal
1/2 tsp. salt
3 tbsp. brown sugar
1/2 tsp. vanilla
3/4 tsp. baking powder
2/3 cup water

Method

1. Sift the flour, baking powder, salt and cornmeal and combine
2. Add the sugar and stir
3. Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
4. Knead lightly
5. Leave covered for about 1/2 an hour. Divide the dough into eight portions
6. Flour hands
7. Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 inch thick.
8. Dip the festival in a mixture of cornmeal and flour then deep fry in hot oil until golden brown.

Tip: Serve with Jerk Chicken or Jerk Pork.

Jamaican Cornmeal Porridge

Serves 3-4

Ingredients

2 ozs. cornmeal
1 pint water
4 tbsp. brown sugar or
2-3 tbsp condensed milk
1/2 cup skimmed milk powder
1 tsp. vanilla
1 tsp. grated nutmeg or powder
1/4 tsp. salt
*Bay/Cinnamon leaf

Method

1. Mix cornmeal with a little water. Bring remainder of the water to boil with salt and Bay/Cinnamon leaf. 
2. Stir in mixed cornmeal. Continue cooking for about 7-10 minutes. 
3. Mix skimmed milk powder with an additional 1/2 cup water and add to porridge. 
4. Sweeten to taste and add vanilla and nutmeg.

Bonus: Serve with tough crackers (aka water crackers) or hardough bread for dipping.

Jamaican Saltfish (Codfish) Fritters

1/2 lb saltfish (salted codfish)
1/2 lb flour
2 onions
2 tomatoes (plummy)
2 cloves garlic
1/2 hot pepper (scotch bonnet is best)
2 stalks escallion
2tbsp oil
2tsp baking powder
oil for frying




Steps:
1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.
2. Chop finely, tomatoes, onion, garlic, escallion and pepper.
3. Saute in 2tbsp oil. Drain off oil and cool.
4. Add seasoning to raw codfish. Set aside.
5. Add baking powder to flour. Add codfish to flour.
6. Add enough water to make a medium batter.
7. Fry by tbsp in about 1/2 inch of oil or deep fat until golden brown.
8. Drain on absorbent paper.
9. Serve hot.
(Serves 24)

Escoveitched Fish

2lbs fish
1/4 cup flour
oil for frying
Escoveitch Sauce:
1cup vinegar
1cup water
a pinch of salt
1tsp sugar
1cup julienne strips of chochos and carrots
2-3 medium size onions, cut into rings
hot pepper to taste
6 pimento grains


Steps:
1. Prepare fish for frying
2. Lightly dust with flour
3. Fry fish in 1/2 inch deep oil
4. As soon as flesh is opaque, fish is ready. Set aside
5. Boil 1 part of water with 1 part of vinegar with a pinch of salt and a teaspoon of sugar.
6. Add julienne strips of chocho, carrots, hot pepper to taste, some pimento grains and onion rings
7. As soon as liquid boils, pour over fried fish. This is done the  day before it is eaten and it is not kept in the refrigerator.
(Serves 4-6)