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Ducana (Antigua): recipe illustration
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Ducana (Antigua)

A sweet pudding of sweet potato, coconut and spices, wrapped in banana leaves and steamed. A traditional dish for festivals and Sundays, with a dense, moist texture.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Soak the raisins in a little warm water or dark rum for 15 minutes, then drain them.
  2. Peel the sweet potato and grate it finely on a fine grater or in a food processor.
  3. In a large bowl, mix the grated potato, coconut, cornmeal, brown sugar, cinnamon, nutmeg, clove, a pinch of salt and the very finely grated onion.
  4. Add the melted butter, vanilla and coconut milk, then mix until you have a soft, smooth dough that slowly drops from the spoon.
  5. Fold in the drained raisins.
  6. Soften the banana leaves over a flame or in boiling water, then wipe them dry.
  7. Place a portion of dough in the centre of each leaf, fold in the sides and roll into a tight parcel, tying it with kitchen string.
  8. Steam the parcels in a steamer or a saucepan fitted with a basket, covered, for about 1 hour, until the dough feels firm.
  9. Let them cool slightly before unwrapping and serving.

Variations and tips

Version without leaves. Cook the dough in a buttered dish lined with baking paper, in a water bath in the oven at 180 °C for 50 minutes.

With what's available. Replace the banana leaves with baking paper or aluminium foil.

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Original Ecomely recipe.