📝 About This Recipe
Dukuna is a beloved Caribbean staple, particularly in Antigua and Barbuda, where it serves as a sweet and savory bridge between a side dish and a dessert. These steamed dumplings are crafted from a rich blend of grated sweet potatoes, fresh coconut, and aromatic spices like cinnamon and nutmeg, all wrapped traditionally in banana leaves. The result is a dense, pudding-like texture with a comforting, tropical flavor profile that captures the essence of island soul food.
🥗 Ingredients
The Base
- 2 cups Sweet Potato (peeled and finely grated, preferably the white-fleshed variety)
- 1 cup Fresh Coconut (finely grated)
- 1 cup Brown Sugar (firmly packed)
Dry Ingredients and Aromatics
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Cornmeal (fine yellow cornmeal for texture)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Salt
- 1/2 cup Raisins (optional, for extra sweetness)
Liquids and Bindings
- 1 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter (melted)
- 1/4 cup Coconut Milk (only if mixture is too dry)
Wrapping Materials
- 4-5 large Banana Leaves (cleaned and softened over a flame)
- 1 roll Kitchen Twine (for securing the parcels)
- 1 roll Aluminum Foil (alternative if banana leaves are unavailable)
👨🍳 Instructions
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1
Prepare the banana leaves by washing them thoroughly. Pass them quickly over an open flame on your stove until they turn a bright, glossy green and become pliable; this prevents them from cracking during folding.
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2
In a large mixing bowl, combine the finely grated sweet potato and the grated coconut. Use a sturdy spoon to mix them until well combined.
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3
Stir in the brown sugar, ensuring it is evenly distributed and begins to draw out the moisture from the potato and coconut.
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4
Add the vanilla extract and melted butter to the wet mixture, stirring well to incorporate the fats and aromatics.
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5
In a separate smaller bowl, whisk together the flour, cornmeal, cinnamon, nutmeg, and salt.
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6
Gradually fold the dry ingredients into the sweet potato mixture. If the batter feels excessively stiff, add the coconut milk one tablespoon at a time until you achieve a thick, drop-batter consistency.
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7
Fold in the raisins if you are using them, ensuring they are scattered evenly throughout the batter.
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8
Cut the banana leaves into rectangles approximately 8x10 inches. Place about 3-4 tablespoons of the mixture into the center of each leaf.
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9
Fold the sides of the leaf over the mixture, then fold the ends under to create a neat rectangular parcel. Secure each parcel with kitchen twine.
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10
Bring a large pot of salted water to a rolling boil. Carefully lower the parcels into the water using tongs.
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11
Reduce the heat to medium and simmer the dukuna for 45 to 50 minutes. The parcels should feel firm to the touch when done.
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12
Remove the parcels from the water and place them in a colander to drain. Allow them to cool for at least 10 minutes before unwrapping, as they need time to set.
💡 Chef's Tips
Use the white-fleshed Caribbean sweet potato (Boniato) rather than the orange yam for the most authentic texture. If using aluminum foil instead of banana leaves, lightly grease the inside of the foil with butter to prevent sticking. Do not over-grate the potato into a mush; a fine grate provides the perfect slightly-fibrous texture characteristic of real Dukuna. Leftover Dukuna is incredible the next day—slice the cold dumplings and lightly pan-fry them in butter until the edges are crispy. Ensure your water is boiling before adding the parcels to prevent the batter from leaking out before the leaf seals.
🍽️ Serving Suggestions
Serve warm alongside traditional Antiguan Saltfish and 'Chop-up' (a mash of spinach, okra, and eggplant). Pair with a cold glass of homemade West Indian Ginger Beer or Sorrel drink. Enjoy as a sweet snack or breakfast item with a hot cup of cocoa tea. Serve as a side dish to stewed saltpork or smoked herring for a savory-sweet contrast. Drizzle with a little extra melted butter or a touch of honey if serving as a dessert.