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Ducana (Antiguan Sweet Potato Dumplings)

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 5 dumplings

Ingredients

For the Ducana

  • 2 cups finely grated raw sweet potato about 2 medium, peeled
  • 1 cup grated coconut fresh or frozen, unsweetened
  • 1 ¼ cups all purpose flour plus more as needed
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter softened
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon nutmeg freshly grated
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup raisins optional
  • 3 tablespoons water or whole milk as needed

For Wrapping

  • banana leaves and kitchen twine, or heavy duty foil about 5 rectangles, 8 by 10 inches

Instructions

Make the Mixture

  • Peel the sweet potatoes and grate them raw on the fine holes of a box grater into a large bowl. Do not rinse or squeeze out the liquid.
  • Add the grated coconut and toss together.
  • Work in the softened butter, sugar, cinnamon, nutmeg, vanilla, salt and raisins with your hands until evenly combined.
  • Add the flour about ⅓ cup at a time, mixing after each addition, until the mixture holds a shape when squeezed in your fist. If it is crumbly, add water a tablespoon at a time.

Wrap and Boil

  • Thaw the banana leaves, wipe both sides clean, and pass each over a flame or dip in very hot water until glossy and pliable. Cut into rectangles about 8 by 10 inches, trimming out the thick central rib.
  • Scoop about ⅔ cup of the mixture onto the center of a leaf and shape it into a squat log. Fold the long sides over, then the ends, and tie with kitchen twine, leaving a little room for the dumpling to swell. Wrap in foil for extra security if you like. Repeat with the remaining mixture.
  • Bring a large pot of unsalted water to a boil, then reduce to a gentle boil. Add the parcels and make sure they stay submerged, weighing them down with a plate if needed.
  • Cook 35 to 45 minutes, 35 for a softer ducana and 45 for one firm enough to slice and fry.
  • Lift the parcels out and rest 10 minutes before unwrapping. Cut the twine, open the leaf and slice into thick rounds. Serve with saltfish.

Notes

  • Grate raw, not cooked: The raw starch is what sets during boiling and gives ducana its chew. Cooked mash will not firm up.
  • Flour is a range: Sweet potatoes vary in moisture. Go by the squeeze test rather than the measurement.
  • Foil substitute: Heavy duty foil works if banana leaves are not available. You lose the faint green leaf aroma and the surface comes out slightly wetter.
  • Leftovers: Slice cold ducana into ½ inch rounds and pan fry in butter until crisp.
  • Not the same as duckanoo: Jamaican duckanoo, or blue drawers, is a cornmeal and green banana dish. Ducana is sweet potato and coconut.