Festival [Bread]

This goes really well with the Jerk Chicken, and is advertised as going well with any Jamaican dish. The first time I made this, I pretty much immediately had to make a second batch. They go like hotcakes! (Because they are a type of hotcake! Ha!) I think these would be good baked, but I haven't discovered the magic formula of time/heat yet.

---Festival---

Ingredients:
-1 and 1/2 c. flour
-3 Tbsp cornmeal
-1/2 tsp salt
-3 Tbsp sugar
-1 tsp baking powder
-3/4 c. water
-3/4 tsp vanilla

Directions:
Mix the flour, cornmeal, salt, sugar, and baking powder together in a bowl. In a separate bowl, mix the water and vanilla, then gradually work the water mixture into the flour mixture until you have a slightly sticky dough (you may not have to use all of the water to achieve this). Let stand for 30 minutes, then knead and separate into 8 sausage shapes. Roll each sausage shape in a mixture of flour and cornmeal, then pan or deep fry until golden. NOM!

Jamaican Jerk Chicken

Tim made the Jerk Chicken recipe recently for a group, and it was delectable! Grilled was better than baked, but baked was stll pretty awesome. Because it's a Jamaican recipe, Tim had me make the festival [bread] to go with it, which everyone also enjoyed muchly.
A warning about the chicken though: When it was baked, it infused the oven with its scent, which is now making my cookies taste weird. (Although apparently I'm the only one who can taste anything odd...)

---Jamaican Jerk Chicken---

Ingredients:
-One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
-6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
-2 Tbsp. thyme
-2 Tbsp. ground allspice
-8 Cloves garlic, finely chopped
-3 Medium onions, finely chopped
-2 Tbsp. sugar
-2 Tbsp. salt
-2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

-1/2 cup olive oil
-1/2 cup soy sauce
-Juice of one lime
-1 cup orange juice
-1 cup white vinegar

Directions:
Chop onions, garlic, and pepper. Throw them and everything else (except chicken) in the blender. Marinade for about a day. Grill or bake, with frequent intervals to baste with more marinade.