Posted by: cordyscorner | August 9, 2009

Ducana & Salt Fish

Ducana Ingredients:

2 cups grated coconut*

2 cups grated sweet potatoes

2 cups of sugar

1 tsp cinnamon

1 tsp grated nutmeg

1 tbsp of vanilla extract

1 cup of raisins

1 ½ cups of flour

Directions:

  1. Grate coconut and sweet potatoes in a blender.  You will need some liquid to help the grating process, either use the coconut water, milk or just water,  but no more than 1 1/2  cup of liquid.
  2. Mix all the ingredients in a bowl in the order they appear in the ingredients.
  3. Cut 10×12 pieces of foil paper to wrap the ducana.
  4. Use a ladle or large spoon to scoop the batter into the center of the foil then fold the foil 2/3 of the way, covering the mixture.
  5. Fold the batter and foil once more (or twice depending on the size of batter you scooped out)  making sure to keep the ends pinned so the batter doesn’t ooze out either side.  The foil and batter should look like a flattened cylinder.
  6. Fold in/ roll up  each end of the foil to seal in the batter.ducana wrap
  7. Place ducana in boiling water and cook for 30 minutes.
  8. Remove them from the water and let them cool for 10 minutes before opening them.

Salt Fish Ingredients:

1 pack of salted cod fish about a pound

1 Medium sized onion

½ of a green, red and yellow pepper

2 cloves garlic

1 8oz can tomato sauce

2 tbsp apple cider vinegar

½ cup vegetable or canola oil

1 tbsp butter

¼ tsp black pepper

Directions:

  1. Soak the fish in water for about 4 hours or overnight.
  2. Boil fish in water for 45 minutes.
  3. Drain off hot water and pour cold water on fish to cool them down, making sure they get to a comfortable enough temperature to handle.
  4. Take out as many bones as possible. Break into bit size pieces and set aside.
  5. Cut onion into rings
  6. Cut peppers into strips length wise
  7. Slice garlic thin.
  8. Pour oil in frying pan and add the onion, peppers and garlic.
  9. Stirring until vegetables are translucent.
  10. Add tomato sauce, fish, vinegar, and butter to the pan then a sprinkle of black pepper.

You’re done.

Serve with fresh steamed spinach seasoned with butter to taste. (Do Not Boil Fresh Spinach) You can use eggplant mix with the spinach and/or long squash. In Antigua we call it chop up. As the photo shows I have pieces of pumpkins. You can also put it beside some boiled okras.

TIPS: * You can also use grated pumpkins along with the sweet potatoes and coconut; it gives your ducana a smooth texture also a different color, a yellowish grey.

This recipe is especially written for my son Ché and all of my nieces that live in the USA.

Creative Commons License
Ducana & SaltFish by Cordy’sCorner is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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Responses

  1. So I finally made mine.

    It came out perfect thanks to your recipe. I made a couple of substitutions.

    flour –> wheat flour
    sugar –> light brown sugar

    It came out brown instead of grey, but I think that’s because of the wheat flour and the brown sugar. They were just as thick and sweet as the ones you make. I had two but Shani could barely hold down one. I was so anxious to try them I didn’t bother making the saltfish and spinach (might try it tomorrow though)

    Thanks for another delicious recipe.

    – Ché

  2. Im so proud of your website. Go girl!!!!

  3. Thank you for this delicious recipe for dinner. I am on a cooking adventure around the world and found your recipe while searching recipes for Antigua. It is so far my husband’s favorite meal! We will definitely prepare this dinner again. We used fresh cod instead of salt cod and I used unsweetened dried coconut because I did not have time to prepare with fresh coconut. It was delicious but must be amazing made fresh. Thank you again. You are a good cook!

  4. My best friend called me and was so needing this recipe. Her fiance always talked bout it and she couldn’t take it anymore. So I googled it , gave her the recipe and she made it fa dinner. Her fiance was overwhelmed with joy. Thank you for ya easy recipe…

  5. Thank You

  6. Thank you so much for this recipe. It came out great! I very proud to say I an Antiguan I can now cook DUCANA thanks to CORDY!!!

    • Thanks Sherine! you are so, so welcome. You make me want to sing- Am proud to be an Antiguan everyday.

  7. [...] The recipe for Ducana was adapted from the “Cordy’s Corner” blog, and Black Bean Cakes were discovered [...]

  8. Hi Cordy,

    Can you tell me a little more about the “Chop-Up” that goes with this dish? If I wanted to add eggplant or squash, how do I prepare the whole thing? Steam everything?

    I love your recipe and would like to give you full credit for it on my own blog, with your permission!

    Thanks,
    Mark

    • Yes you can steam everything. You can use both eggplant and squash if you like. Spinach can also be added for a nice color. Sure you can use my recipe.

  9. can you use white sweet potatoes for this recipe

    • You can Bonita or Korean sweet potatoes. Both of these have red skin. I’ve never heard of white sweet potatoes.

  10. [...] prep-work was made really easy this time: I found the recipes for the entire meal on just one page! Big thanks to Cordy for that, especially the photos which helped me make sure I did it [...]

  11. Thanks to this easy to follow recipe, I was able to make this incredible dish!! Ive always wanted to learn being that im west indian. My family was very pleased with the outcome and I can’t thank you enough:)!!!

  12. THE INGREDIENTS LOOK RIGHT. I DID NOT TRY IT. ALL I KNOW IS THAT YOU ARE NOT SUPPOSE TO ADD ANY WATER TO DUCANA AND YOU MAKE THE DUCANA INTO DUMPLING BEFORE YOU WRAP THEM.

    • My dear Jacinta, when you use a blender to grind the coconut and potato, thats when you will need liquid. I sometimes use the coconut water instead of just plain water in the blender. I do not HANDLE my ducana, I use a wooded spoon. My mother and grand-mother, they use a grater and mix the ingredients by hand and you really don’t need NO liquid when doing it that way. You mentioned making a dumpling first before wrapping, question so why don’t you just make Dumpling then? The dumpling is firm so that you can handle it, DUCANA is not. It suppose to be spooned into fig leaf or foil what ever you have available. Remember BLENDER NEEDS LIQUID/HAND MIX DONT. So why dont you try it before you knock it.

  13. How many will this serve

    • Hi Christina,
      I didn’t actually count them but I can give you an estimate, I will say about 12 to 14.
      The good thing is ducana doesn’t get spoil easily, you can even left it out overnight and eat it just so without warming it up :)
      because of the sugar and spices. My suggestion is if you just want to make about six or so cut the ingredients in half and if more
      double it. Normally a person will eat just two or three. Thanks for the insight.

  14. [...] courtesy of Cordy’s Corner Be sure to visit and sample their other [...]

  15. Hi Hon,
    The recipe sounds great, my boyfriend always talks about it, and I’ll like to make it for him, I’m just very confused. Can you explain to me a little more how to wrap it in the foil and in general approx how much goes in each piece 1/3 1/4 etc… The shape is also confusing me, is it suppose to be round when wrapped or rectangular. I also wanted to know if it would be a big deal if I were to use the already grated coconut that comes in a bag and just added that into the blender with the sweet potatoes. Thank you for your recipe and futher explanation will be greatly appreciated.

    • Hi Nikki,

      FOIL SIZE: As for wrapping the ducana; first cut the foil to about a letter sized sheet of paper (8 ½” X 11”). Then, place approximately 2/3 cup of batter into the center of the foil paper. Now fold the foil in half. You then fold the top edge 3 or more times, making sure the batter does not spill out the sides of the fold. Finally, fold the 2 short edges 3 or more times until you have a cylindrical, rectangular shape (see the image on the post).

      AMOUNT: Each scoop is approximately 2/3 cup. That should make a “nice” sized ducana but feel free to put a little more or a little less depending on how large or small you like them.

      FRESH COCONUT: For a better tasting ducana use freshly grated coconuts. The grated coconut, sold in bags, usually has salt added to them. I tried it with my coconut tarts and I really missed the flavor and the richness of freshly grated coconut. You can experiment with the bagged grated coconut, but I would suggest using some canned coconut milk to give it that milky coconut taste which would make up for the lack of moisture. Also, if you plan to go this route be sure to check the consistency of the batter. You don’t want to make it too runny. Instead of adding water to the blender use the coconut milk.

      I hope this is helpful.

      • Yes it was very helpful! Thank you. Now my last question is if a food processor is used to grate the coconut and sweet potatoes instead of a blender, should coconut water, water, or coconut milk still be added?

  16. Thank You, Thank You, Thank You…This was EXCELLENT. I grew up on this and had been looking for a great recipe and this is it!! You have made fans out of me and my family.

  17. […] Via Cordyscorner […]

  18. […] Via Cordyscorner […]

  19. How to make the ducana hard an not fall apart I have been boiling it but still come out falling apart not solid

    • Hi Karen, try grating the potatoes and coconut with a grater instead of a blender, maybe you are adding too much liquid.
      Grating by hand doesn’t need any liquid to be added. Try that way, I don’t know what type of sweet potatoes you are using
      don’t use yams.


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