Duckna is a traditional Montserratian recipe for a classic steamed blend of sweet potatoes, coconut, sugar and evaporated milk with spices typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Duckna.
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Ducana is a dessert dish that is popular on the Caribbean islands of Antigua and St. Vincent and the Grenadines (where its called Ducana) and Montserrat. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavours.
Ingredients:
300g sweet potatoes, grated (the white-fleshed variety)
150g fresh coconut, grated
100g brown sugar
60g plain (all-purpose) flour
½ tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp freshly-grated nutmeg
¼ tsp ground allspice
80g raisins (optional)
125ml evaporated milk (or coconut milk)
2 tablespoons melted butter
Banana leaves or foil (for wrapping)
Method:
Peel and grate the sweet potatoes into a large mixing bowl. Add the grated coconut, brown sugar, and raisins (if using). Mix in the flour, salt, cinnamon, nutmeg, and allspice.
Pour in the evaporated (or coconut) milk, vanilla extract, and melted butter. Stir everything well until you end up with a slightly thick, sticky batter.
Cut banana leaves (or kitchen foil) into large pieces and soften them by briefly heating them over a flame or steaming them. Place about 120ml of the batter in the centre of each leaf or foil piece. Fold and secure the edges tightly, ensuring no batter leaks out.
Steam to Perfection
Bring a large pot of water to a boil and set up a steaming basket or rack. Place the wrapped Ducana inside, cover, and steam for 45 minutes, or until firm to the touch.
Remove from the heat and let it cool slightly before unwrapping. Serve warm alongside salt cod, avocado, or sautéed vegetables.
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