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Cheese & Pimento Festival

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Cheese and Pimento Festival


Festival are Jamaica’s scrummy alternative to bread that according to folklore were created by a fisherman in Braeton, St Catherine that sits opposite Kingston below Spanish Town.

His fried cigar shaped cornbread dumplings were inspired by the traditional Roti and Johnny Cake staples of the island and he nicknamed them Festival after the happy times that festivals brought to his local community.  Quickly these dumpling with their crisp outers and soft insides became not just one of Jamaica’s most popular street foods but a tasty staple at home served with the escovitch fish he loved as well as jerk, ackee and saltfish dishes.

Cheese and pimento (allspice) is an inspired Jamaican pairing  (try the two together next time you make Cheese on Toast) and our guests at Mille Fleurs are huge fans of our Cheese and Pimento Festival that that are a little lighter than the traditional version. We like to serve in our tapas bar selection alongside an evening apertivo, but they are equally delicious served with salads, soups and stews or cold on a picnic.

Cheese & Pimento Festival
Prep time
Cook time
Total time
Cheese and Pimento is an inspired pairing especially when added to Festival, Jamaica's scrummy cornbread dumplings
Recipe type: Snack
Cuisine: Jamaican
Serves: 12
  • 125 g Cornmeal
  • 125 g White Flour (00)
  • 1 tsp. Baking Powder
  • 1 tsp. Brown Sugar
  • ½ tsp. Salt
  • 150 gm. Grated Cheese (Gouda or similar cheese)
  • 4 tsp. Pimento Powder
  • 2 tsp. finely chopped fresh Thyme
  • 150 ml. Cold Water
  • Oil to fry
  1. Mix all the ingredients together to form a smooth dough.
  2. Split into 12 portions and roll each portion to a cigar shape.
  3. Fry in oil till golden brown.



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