Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Add vanilla extract and cold water gradually. Mix with a fork then use your hands to bring together into a smooth, soft dough. The cornmeal gives slight graininess — this is correct.

Divide dough into 8 equal pieces. Roll each into a sausage shape approximately 10cm / 4 inches long, tapering the ends slightly to create the classic festival shape.

Pour oil into a deep heavy pan to 5cm / 2 inches depth. Heat to 170°C / 340°F. Test with a small piece of dough — it should sizzle and slowly float.

Fry festivals in batches of 3–4, turning frequently with tongs, for 5–7 minutes until deep golden-brown all over. The sugar caramelises — monitor carefully to avoid burning.

Remove with a slotted spoon. Drain on kitchen paper. Serve immediately hot alongside jerk chicken, jerk pork, escovitch fish or Grace Brown Stew Chicken. Best eaten on the day.