Читать книгу Levi Roots’ Reggae Reggae Cookbook - Levi Roots - Страница 16

Makes 6

600ml/1 pint vegetable oil, for deep frying

175g/6oz plain flour

50g/2oz fine cornmeal

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/4 tsp freshly ground nutmeg

75g/3oz soft brown or demerara sugar

25g/1oz butter

These are the Caribbean rivals to doughnuts. They’re quick to make as they are yeast free. They are a wicked breakfast treat on their own, but you can also serve them with food such as steamed fish

Heat the oil in a large deep frying pan. Put the flour, cornmeal, baking powder, salt, cinnamon, nutmeg, sugar and butter into a large bowl and, using your hands, rub the butter into the flour mixture until the mixture forms fine crumbs.

Now take it easy – in Jamaica we always used to say ‘you’re not a good cook if you spoil the flour’, so just add 100ml/3¹/₂fl oz water to make a smooth dough and knead it all together. If you think the mixture is a little wet, sprinkle with some flour – you don’t want the dough to be at all sticky.

Take small pieces of the dough and roll them into sausage shapes, then flatten each one with the side of your hand.

Check to see if the oil is hot enough, then deep-fry the festivals for a couple of minutes on one side until they are golden. Turn them over very carefully, because they are delicate and fry for another couple of minutes until completely brown. Drain and serve.

‘What no good fe breakfast, no good fe dinnah’