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
- 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.
- Mix all the ingredients in a bowl in the order they appear in the ingredients.
- Cut 10×12 pieces of foil paper to wrap the ducana.
- 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.
- 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.
- Fold in/ roll up each end of the foil to seal in the batter.
- Place ducana in boiling water and cook for 30 minutes.
- 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
- Soak the fish in water for about 4 hours or overnight.
- Boil fish in water for 45 minutes.
- 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.
- Take out as many bones as possible. Break into bit size pieces and set aside.
- Cut onion into rings
- Cut peppers into strips length wise
- Slice garlic thin.
- Pour oil in frying pan and add the onion, peppers and garlic.
- Stirring until vegetables are translucent.
- Add tomato sauce, fish, vinegar, and butter to the pan then a sprinkle of black pepper.
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.
Ducana & SaltFish by Cordy’sCorner is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.