Antigua’s favorite cuisine you may have never heard of is Ducana! Well, today you’re going to learn about one of the tastiest meals you’ll ever have. Ducana is sweet cuisine that is famous on the Caribbean islands of St. Vincent, Barbuda, Antigua, and Grenadines. It’s a kind of meal that has fame all over the world. Ducana is undoubtedly Antigua’s one of the most famous local dishes. Caribbean culture is pleasantly distinct and complex, established in African tradition with influence from British colonizers. Antiguan ducana has different names but shares the same taste over many Caribbean islands, such as Barbados call the dish ‘conkie, Guyana calls it ‘Kankie’, ‘tie a leaf or ‘blue draws’ in jamaica, and ‘payment’ in St Lucia and Trinidad. The recipe is exceptional because locals have considered it a celebratory dish. It is common to prepare Ducana during Christmas time, while in Barbados many cook it specifically to rejoice in its emancipation. It’s the best example of antique African cooking methods, and how they’ve kept their values but focused on utilizing the available ingredients.
Ducana is similar to a dumpling cooked with coconut and sweet potatoes, often steamed in banana leaves. The dish is commonly offered with salted fish or stewed and is a primary meal for many locals that cherish the blend of savory and sweet flavors. Ducana is prepared with cornmeal, raisins, fresh spices, sweetened with sugar and coconut, then covered and steamed inside the banana leaves. It’s believed that sweet potatoes could not be used better than in the preparation of ducana, as the sweet potatoes are in bulk quantity on the islands since the time of Arawak Indians a long time ago.
Ducana
It's believed that sweet potatoes could not be used better than in the preparation of ducana,as the sweet potatoes are in bulk quantity on the islands since the time of Arawak Indians a long time ago.
Bring a big saucepan of water to a boil, unsalted.
Combine the grated sweet potato and coconut in a large mixing dish. Combine the sugar, butter, cinnamon, vanilla, nutmeg, and raisins in a large mixing bowl.
Add just enough flour to make a dough that holds together. Add around 1/4 cup water if it's too dry.
Cut the banana leaves into 6-10 inch squares, depending on the size of your Ducana. Rinse the banana leaves in boiling water or gently heat them over an open flame until malleable.
Form a rectangle/cylinder out of some of the dough in the center of a banana square. Fold the banana over the dough to cover it on all sides, then tie it with string or foil. Rep with the rest of the dough.
Reduce the heat to medium-high and allow the water to gently boil. Cook the dough packets till done to your liking, about 30 minutes for somewhat soft and 45 minutes for more firm. Allow it cool for 10 minutes before unwrapping after removing from the saucepan.
Keyword ackee and salt fish recipe, Antigua and Barbuda, Antiguan, barbuda, Caribbean side dish, Ducana, Ducana Caribbean, Ducana recipe
