Festival

In a large mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, and a pinch of salt, stirring until evenly blended.

Add 1 teaspoon vanilla extract and gradually pour in cold water, a little at a time, mixing until a soft, slightly sticky dough forms that holds its shape.

Lightly flour a clean work surface, turn the dough out, and knead gently for about one minute until smooth and uniform.

Divide the dough into 8 equal portions and roll each piece between your palms into a smooth, elongated cylinder about 4 inches long with slightly tapered ends.

Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches and heat over medium heat until the oil reaches 350°F (175°C).

Working in batches to avoid crowding, carefully lower the shaped dumplings into the hot oil and fry, turning occasionally, until they are deep golden brown on all sides.

Remove the cooked festivals with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Serve the festivals warm as a side dish or snack; they pair especially well with jerk chicken, escovitch fish, or ackee and saltfish.