CARIBBEAN CUISINE

FESTIVAL

From Jerk Barbecue from Jamaica by Helen Willinsky

Makes 12-14, depending on the size.

No meal of jerk is complete without the accompaniment of Festival. The sweet dough is the perfect partner for the aromatic spicy flavours of jerked meat.

INGREDIENTS

(150g) 5 oz all-purpose flour
(150g) 5 oz cornmeal
2 teaspoons sugar
Pinch of salt
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
Approximately 125 ml) 4 1/2 fl oz milk
Oil for deep-frying

1. Mix together the flour, cornmeal, sugar, salt, nutmeg, baking soda, and vanilla in a large mixing bow. Add just enough milk to hold the dry ingredients together in a stiff batter.

2. Preheat the oil in either a deep-fat fryer or in a deep-sided frying pan - the oil must be deep enough to completely cover the festival.

3. Heat the oil to about 370'F/185'C/Gas Mark 5. If, when you add a piece of dough, the Festival begins to brown immediately, the oil is too hot!

4. Pinch off pieces of dough and form into cylinders that are approximately 10 cm (4 in long and 4 cm (1 1/2 in) long. Fry, a few at a time, until golden brown; be sure that the inside is cooked. Drain well. Serve with jerk pork or chicken.