• file:2240_festival-bread.jpg (SBS Food)Source: SBS Food

This recipe is usually served with Jamaican jerk chicken.

Average: 4.2 (18 votes)


  • 185 g (1¼ cups) plain flour
  • 120 g (¾ cup) polenta
  • ½ tsp salt
  • 2 tsp baking powder 
  • 55 g (¼ cup) caster sugar
  • vegetable oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180 ml (¾ cup) water, while stirring, to form a sticky dough.

Cover with plastic wrap and rest for 35 minutes.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8 cm logs.

Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.

Serve bread warm.

Serve with jerk chicken.

Photography by Alan Benson. Food Preparation and merchandising by Jerrie Lloyd.