Ducana with SaltfishSweet Potato Dumplings with Salted Cod
Sweet potato ducana parcels cooked in banana leaf and served with a savory saltfish and tomato accompaniment. Spellings and formulas vary across the Leeward Islands.
Prep
40m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Ducana
- 800gSweet Potato (peeled and grated)
- 200gCoconut Meat (finely grated)
- 90gBrown Sugar
- 60gRaisin
- 3gCinnamon Powder
- 2gNutmeg Powder
- 5mlVanilla Extract
- 5gSalt
- 4pcsBanana Leaf
Boiling
- 2lWater
Saltfish
- 350gSalted Cod
Soaking
- 2lWater (cold)
Saltfish
- 1lWater
- 160gOnion (finely chopped)
- 350gTomato (chopped)
- 20mlVegetable Oil
- 2gBlack Pepper
- 15mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the banana leaves briefly in a 120°C (250°F) oven until flexible.
- 02
Combine the sweet potato, coconut meat, brown sugar, raisins, cinnamon powder, nutmeg powder, vanilla extract, and salt.
- 03
Divide the mixture among the pieces of banana leaf, wrap each parcel securely, and tie or fold tightly.
- 04
Bring the cooking water to a boil, add the parcels, and cook at a steady simmer until firm and cooked through.
- 05
Refrigerate the salted cod in the soaking water to remove excess salt.
- 06
Drain the fish, place it in the water, and simmer until it flakes easily and reaches 63°C (145°F). Drain, remove any bones, and break it into pieces.
- 07
Heat the vegetable oil and cook the onion until softened. Add the tomato and black pepper and cook until saucy.
- 08
Stir in the salted cod, warm it through, and finish with the lime juice.
- 09
Unwrap the ducana and serve it hot with the saltfish.
Ratings & Reviews
Log in to rate and review this recipe.