Festival

Method

Combine flour, cornmeal, baking powder, salt and sugar in a large bowl. Gradually add water, mixing with your fingertips until the dough comes together into a soft ball that is slightly sticky but manageable. Knead gently for 2-3 minutes until smooth. Divide the dough into 12 equal pieces and roll each into an oval shape about 10cm long and 2cm thick, slightly tapered at the ends. Heat oil in a deep frying pan to 180°C and carefully lower the festival pieces in batches, frying for 2-3 minutes until golden brown on each side, turning once halfway through. Drain on kitchen paper and serve warm, traditionally alongside ackee and salt fish or other savoury dishes.