📝 About This Recipe
A cherished Jamaican treasure, Blue Draws—also affectionately known as 'Tie-a-Leaf'—is a sweet, starchy pudding steamed to perfection inside scorched banana leaves. This traditional treat blends green bananas, sweet potatoes, and coconut milk into a dense, fudge-like consistency infused with warm spices like nutmeg and cinnamon. It is a nostalgic street food staple that captures the essence of Caribbean hearth cooking, offering a unique texture that is both firm and creamy.
🥗 Ingredients
The Starch Base
- 2 cups Green Bananas (peeled and finely grated to a pulp)
- 1 cup Sweet Potato (peeled and finely grated (use the red-skinned variety))
- 1 cup All-purpose Flour (sifted to remove lumps)
- 1/2 cup Cornmeal (fine yellow cornmeal for texture)
Sweeteners and Aromatics
- 1 cup Brown Sugar (packed)
- 1.5 cups Coconut Milk (freshly squeezed or full-fat canned)
- 1 tablespoon Vanilla Extract (pure Jamaican vanilla preferred)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/4 cup Raisins (optional, for added bursts of sweetness)
Wrapping Materials
- 2-3 large leaves Banana Leaves (cleaned and cut into 8x10 inch rectangles)
- 1 roll Kitchen Twine (or dried banana bark strips for tying)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them with a damp cloth. Gently pass each leaf rectangle over an open flame (gas stove) for a few seconds until it turns bright green and becomes pliable; this prevents cracking during folding.
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2
In a large mixing bowl, combine the finely grated green bananas and grated sweet potatoes. Ensure they are grated on the finest side of the grater for a smooth consistency.
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3
Stir in the brown sugar, salt, cinnamon, and nutmeg into the grated mixture until the sugar begins to dissolve.
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4
Gradually add the flour and cornmeal to the bowl, folding them in with a wooden spoon until well incorporated.
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5
Slowly pour in the coconut milk and vanilla extract. Stir vigorously until you achieve a thick, dropping consistency—it should be heavy, not runny.
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6
If using raisins, fold them in now so they are evenly distributed throughout the batter.
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7
Bring a large pot of water to a rolling boil. Ensure the pot is large enough to submerge several bundles.
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8
Lay a scorched banana leaf flat on a clean surface. Place about 3 to 4 tablespoons of the mixture into the center of the leaf.
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9
Fold the sides of the leaf over the mixture, then fold the top and bottom ends inward to create a neat rectangular parcel.
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10
Secure the parcel tightly with kitchen twine or banana bark strips, tying it like a small gift to ensure no water enters the package.
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11
Carefully lower the tied bundles into the boiling water. Cover the pot and reduce heat to medium-high.
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12
Boil the Blue Draws for 45 to 60 minutes. The bundles will feel firm to the touch when they are fully cooked.
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13
Use tongs to remove the bundles from the water and place them in a colander to drain and cool.
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14
Allow them to rest for at least 15 minutes before unwrapping; this allows the pudding to 'set' and achieve its signature texture.
💡 Chef's Tips
Scorching the banana leaves is non-negotiable; it makes them flexible enough to tie without tearing. If you cannot find banana leaves, parchment paper followed by a layer of aluminum foil can work as a substitute. Don't over-process the bananas in a blender; the traditional hand-grated texture is what gives Blue Draws its unique bite. Always ensure the water is boiling before adding the bundles to prevent the starch from leaching out. Adjust the sugar level based on the natural sweetness of your sweet potatoes—the red-skinned Caribbean variety is usually sweetest.
🍽️ Serving Suggestions
Serve warm or at room temperature directly from the leaf for an authentic experience. Pair with a glass of ice-cold Jamaican Sorrel or a hot cup of ginger tea. Enjoy as a mid-afternoon snack or a rustic dessert after a spicy meal. Store leftovers in the refrigerator; they become even firmer and are delicious when eaten cold the next day.