Ducana

Ingredients

Instructions

1. 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.

2. 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.

3. 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. 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.

5. 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.

Nutrition per serving

Notes

• •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.

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