Cinnamon Festival

Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook

Issue 3, 2017

  • 1 lb. all-purpose flour
  • 6 ozs. cornmeal
  • 2 tbsp baking powder
  • 3 tbsp sugar
  • 1 tsp cinnamon powder
  • 1/2 cup coconut milk powder
  • 1 oz. butter
  • 1 tsp yeast
  • 1 tsp salt
  • 1 tbsp vanilla
  • 10 ozs water (at room temperature)
  • 3 cups vegetable oil for frying


  1. Combine all dry ingredients in a bowl, Use a whisk to aerate and remove lumps.
  2. Add the butter using the tips of your fingers to run through the flour mixture.
  3. Add water and vanilla mix in a circular mixture until dough is formed.
  4. Knead the dough by hand for 5 mins.
  5. Cover with a damp cloth or paper towel and allow to rest 15-20 mins.
  6. Pre-heat oil to 350 to 375 degrees F.
  7. Roll out dough into 2 oz balls and roll evenly into 8-inch cylinders. Place on a floured tray to rest.
  8. Fry festivals in batch of five making sure not to crowd the pot.
  9. Fry until the festivals are a nice golden brown in colour.

Yields 15-20 2-ounce festivals


  • Roll the dough in a back and forth motion and from the middle out to the ends for consistency in size.
  • The ends of the festivals should be rounded instead of pointy.
  • Use a thermometer to test if the oil is ready for frying or drop a small piece of the dough, which should form bubbles in the oil.

- Chef walker@recipeclub22018 . Facebook @streetfoodsaturdays


-By Simone Walker-Barrett

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