Ducana
dukuna
Sweet potato and coconut dumplings wrapped in banana leaves, traditionally served with saltfish and chop-up.
About this dish
Sweet potato and coconut dumplings wrapped in banana leaves, traditionally served with saltfish and chop-up. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Antiguan sweet-potato ducana
- 500 g peeled sweet potato, finely grated
- 200 g fresh grated coconut
- 200-250 g flour
- 120 g sugar
- 40 g softened butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 50 g raisins
- 60-100 ml water as needed
- 10 banana-leaf squares (25 cm)
- food-safe twine or foil
- 1
Use 500 g peeled sweet potato, finely grated; 200 g fresh grated coconut; 200-250 g flour and the listed remaining ingredients. Mix sweet potato, coconut, sugar, butter, spices, vanilla and raisins. Grate vegetables finely and distribute spices and raisins evenly.
- 2
Add 200 g flour, then water or remaining flour as needed to make a thick cohesive mixture. Start at lower flour and water quantities; mixture should hold a mound, not pour.
- 3
Soften leaves over steam. Divide mixture among leaves, form thick rectangular parcels, fold fully closed and secure with twine or foil. Wash and soften leaves until flexible, pat dry and cover every opening before tying; make equal thickness.
- 4
Boil gently 40-50 minutes until sweet potato and flour are cooked throughout. Rest 10 minutes before unwrapping. Maintain a quiet boil, check water level and open a test parcel for tender sweet potato and a fully set flour center; drain before resting.
Note
This chooses a sweet-potato version; the second source’s pumpkin variation is not combined here. Remove wrapping before eating.