Ducuna
Delight in the authentic flavors of the Caribbean with this traditional Ducuna recipe, a steamed sweet potato pudding wrapped in banana leaves or foil for a rustic charm. Perfectly spiced with warm cinnamon and nutmeg, sweetened with a touch of brown sugar, and enriched by the subtle texture of grated coconut, Ducuna offers a harmonious blend of sweet and earthy notes. This gluten-free delight is easy to prepare, thanks to a simple mixture of grated sweet potatoes, spices, and a hint of vanilla, all lovingly wrapped and gently steamed to perfection. Whether served as a standalone treat or paired with savory dishes, Ducuna makes for a deliciously unique side or dessert that’s steeped in Caribbean tradition. Learn how to create these flavorful parcels of comfort in just over an hour, and add a taste of the islands to your table today!
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs) Sweet potatoes
- 3 tablespoons Brown sugar
- 0.5 cup Grated coconut
- 0.5 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 6 large sheets (for wrapping) Banana leaves or aluminum foil
- 8 cups (for steaming) Water
Instructions
Peel the sweet potatoes and grate them finely into a large mixing bowl.
Add the brown sugar, grated coconut, all-purpose flour, ground cinnamon, ground nutmeg, and salt into the bowl with the grated sweet potatoes. Mix until well combined.
Stir in the vanilla extract and continue to mix until the batter is cohesive and slightly sticky.
Prepare the banana leaves or aluminum foil: cut them into rectangular sheets large enough to wrap the batter (about 12x12 inches). If using banana leaves, wash them thoroughly and pass them briefly over an open flame to make them pliable.
Place a scoop of the sweet potato mixture (approximately 1/3 cup) onto the center of a leaf or foil sheet. Spread it slightly and then fold the sides over the mixture, creating a neat parcel. If using foil, crimp the edges to seal; if using banana leaves, tie with kitchen twine to secure.
Repeat the process for the remaining mixture, creating 6 parcels in total.
Fill a large pot or steamer with about 8 cups of water and bring it to a boil. Lower the heat to a simmer and arrange the ducuna parcels in the steamer or on a steamer rack above the water.
Cover the pot and let the ducuna steam for about 45 minutes, or until they are firm to the touch and cooked through.
Remove the parcels from the pot, let them cool slightly, and serve warm. Ducuna is often enjoyed on its own or as a side dish to savory meals.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 357.7 g | 130% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 90.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
