Ducana (Sweet Potato Coconut Dumplings)
Sign in to rate this recipe.
The Tale of Ducana (Sweet Potato Coconut Dumplings)
Story updated
Ducana, sweet potato and coconut dumplings steamed in a banana leaf, likely descends from West African culinary traditions carried to the Caribbean during the transatlantic slave trade, adapted there with local sweet potato and coconut. It's traditionally served alongside saltfish as a classic Antiguan pairing.
Ingredients
Scale:· 6 servings
- 2 cups grated sweet potato
- 1 cup grated coconut
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Banana leaves or foil for wrapping
- Salt to taste
Instructions
- 1Mix the grated sweet potato and coconut together in a large bowl.
- 2Stir in the cornmeal, flour, brown sugar, cinnamon, nutmeg, vanilla, and a pinch of salt until a thick, sticky batter forms.
- 3Cut the banana leaves into squares and soften them briefly over a flame or in hot water to make them pliable, or use foil squares instead.
- 4Spoon a portion of the batter onto each leaf or foil square and fold tightly into a secure packet, tying with string if using leaves.
- 5Bring a large pot of water to a boil and drop in the wrapped ducana.
- 6Boil for 30 to 35 minutes until firm and cooked through.
- 7Remove and let cool slightly before unwrapping.
- 8Serve warm as a side to saltfish or stewed meat.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.