Ducana

Caribbean sweet potato⏱ 45 min⚡ Vegetarian

Ducana are soft, fragrant sweet potato dumplings steamed in banana leaves until tender and lightly pudding-like. They carry warm notes of coconut, cinnamon, and vanilla, with a gentle sweetness and an earthy aroma from the leaf wrapping.

Nutrition · per serving

390kcal

5.5gProtein

59gCarbs

16gFat

7.5gFiber

2 servings

Ingredients

11 items

Ducana mixture

sweet potato, peeled and finely grated350 g

plain flour60 g

freshly grated coconut80 g

light brown sugar35 g

fine salt2 g

ground cinnamon1 g

vanilla extract5 ml

water60 ml

Wrapping and steaming

banana leaves, cut into 4 rectangles about 25 x 20 cm4 pieces

neutral oil5 ml

water for steaming1.5 litres

Tips

•If banana leaves are unavailable, use parchment paper plus foil as a practical substitute, though the flavour will be less traditional.
•Grate the sweet potato on the small holes of a box grater for the best soft but slightly textured dumpling.
•Do not pack the mixture too tightly; a looser fill gives a tender steamed texture.
•For a richer coconut flavour, use freshly grated coconut if possible rather than dried desiccated coconut.

Steps

1
Bring a kettle or small pot of water to a boil for steaming. Rinse the banana leaves and briefly pass them over a flame or dip them in hot water for 10 to 15 seconds, just until they turn glossy and flexible; this prevents tearing. Lightly brush the dull side of each leaf rectangle with oil.
4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm5 ml neutral oil1.5 litres water for steaming
2
In a bowl, combine the grated sweet potato, plain flour, grated coconut, brown sugar, salt, cinnamon, vanilla, and water. Mix thoroughly until you have a moist, spoonable mixture that holds together; if it seems dry, add 1 teaspoon more water at a time.
350 g sweet potato, peeled and finely grated60 g plain flour80 g freshly grated coconut35 g light brown sugar2 g fine salt1 g ground cinnamon5 ml vanilla extract60 ml water
3
Divide the mixture into 4 equal portions. Spoon one portion onto the centre of each banana leaf rectangle and shape into short logs. Fold the long sides of the leaf over the filling, then fold in the ends to make neat packets. If needed, place each packet seam-side down so it stays closed.
4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm350 g sweet potato, peeled and finely grated60 g plain flour80 g freshly grated coconut35 g light brown sugar2 g fine salt1 g ground cinnamon5 ml vanilla extract60 ml water
4
Set up a steamer over simmering water and arrange the packets in a single layer, seam-side down. Cover and steam for 25 minutes. The ducana are done when the mixture feels firm through the leaf and no longer looks wet if you carefully open one packet.
1.5 litres water for steaming4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm
5
Let the packets rest for 5 minutes so they set and are easier to unwrap. Serve warm in the leaves or partially unwrapped. They are excellent on their own or alongside saltfish for a traditional contrast of sweet and savoury.

Origin & History

Ducana is a traditional Eastern Caribbean preparation, especially associated with Antigua and Barbuda, where it is often served with saltfish as a beloved sweet-savoury pairing. The dish reflects African and Indigenous Caribbean influences, using local staples such as sweet potato, coconut, spices, and banana leaves for steaming.

caribbean sweet potato vegetarian steamed banana leaf coconut beginner

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Steps

Bring a kettle or small pot of water to a boil for steaming. Rinse the banana leaves and briefly pass them over a flame or dip them in hot water for 10 to 15 seconds, just until they turn glossy and flexible; this prevents tearing. Lightly brush the dull side of each leaf rectangle with oil.

4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm5 ml neutral oil1.5 litres water for steaming

In a bowl, combine the grated sweet potato, plain flour, grated coconut, brown sugar, salt, cinnamon, vanilla, and water. Mix thoroughly until you have a moist, spoonable mixture that holds together; if it seems dry, add 1 teaspoon more water at a time.

350 g sweet potato, peeled and finely grated60 g plain flour80 g freshly grated coconut35 g light brown sugar2 g fine salt1 g ground cinnamon5 ml vanilla extract60 ml water

Divide the mixture into 4 equal portions. Spoon one portion onto the centre of each banana leaf rectangle and shape into short logs. Fold the long sides of the leaf over the filling, then fold in the ends to make neat packets. If needed, place each packet seam-side down so it stays closed.

4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm350 g sweet potato, peeled and finely grated60 g plain flour80 g freshly grated coconut35 g light brown sugar2 g fine salt1 g ground cinnamon5 ml vanilla extract60 ml water

Set up a steamer over simmering water and arrange the packets in a single layer, seam-side down. Cover and steam for 25 minutes. The ducana are done when the mixture feels firm through the leaf and no longer looks wet if you carefully open one packet.

1.5 litres water for steaming4 pieces banana leaves, cut into 4 rectangles about 25 x 20 cm

Let the packets rest for 5 minutes so they set and are easier to unwrap. Serve warm in the leaves or partially unwrapped. They are excellent on their own or alongside saltfish for a traditional contrast of sweet and savoury.

Origin & History