Entree: Antigua and Barbuda – Northern Culinary Region – Ducana and Saltfish (Sweet grated coconut and sweet potato dumplings paired with salted codfish prepared with peppers and onions)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Total 45 min

Ingredients

- For the ducana:
  - 2 cups (500 g) grated sweet potato
  - 1 1/2 cups (150 g) grated fresh coconut or unsweetened shredded coconut
  - 3/4 cup (150 g) brown sugar
  - 1 cup (125 g) all-purpose flour
  - 1/2 tsp (2 g) ground nutmeg
  - 1/2 tsp (2 g) ground ginger
  - 1/4 tsp (1 g) salt
  - 1/2 cup (120 ml) coconut milk
  - 2 tbsp (30 ml) melted butter
  - 6–8 banana leaves, washed and softened over flame or steamed, or parchment paper if banana leaves are unavailable
  - Kitchen twine for tying
- For the saltfish:
  - 1 lb (454 g) salted codfish, soaked in cold water 12–24 hours with at least two changes of water and drained
  - 2 tbsp (30 ml) vegetable oil
  - 1 medium yellow onion, thinly sliced
  - 1 red bell pepper, thinly sliced
  - 2 scallions, chopped
  - 2 cloves garlic, minced
  - 1 medium tomato, diced
  - 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat)
  - 1/4 tsp (1 g) black pepper
  - 1/4 cup (60 ml) water
  - Fresh cilantro or parsley for garnish

Instructions

1. Prepare the ducana mixture by combining 2 cups (500 g) grated sweet potato, 1 1/2 cups (150 g) grated coconut, 3/4 cup (150 g) brown sugar, 1 cup (125 g) flour, 1/2 tsp (2 g) nutmeg, 1/2 tsp (2 g) ginger, and 1/4 tsp (1 g) salt in a large bowl. Stir in 1/2 cup (120 ml) coconut milk and 2 tbsp (30 ml) melted butter until a soft, slightly sticky dough forms.
2. Cut banana leaves into 8–10 inch (20–25 cm) squares and warm them so they become pliable. Spoon about 1/3 cup (80 g) of the ducana mixture onto each leaf, fold into a tight parcel, and tie securely with kitchen twine. Repeat for remaining mixture.
3. Place the wrapped ducana parcels in a large pot of boiling water, ensuring they are covered by water, and boil gently for 25–30 minutes until firm. Remove and set aside to cool slightly before unwrapping.
4. While ducana cooks, flake the soaked and drained saltfish into bite-sized pieces and remove any remaining bones.
5. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté 1 medium sliced onion, 1 red bell pepper, 2 chopped scallions, and 2 minced garlic cloves until softened, about 4–5 minutes.
6. Add the flaked saltfish to the skillet along with 1 diced tomato, 1/4 tsp (1 g) black pepper, and the optional chopped scotch bonnet. Pour in 1/4 cup (60 ml) water, stir to combine, and simmer 5–7 minutes until flavors meld and liquid reduces slightly. Adjust seasoning to taste.
7. To serve, unwrap ducana and slice or serve whole alongside a generous portion of the saltfish. Garnish with chopped cilantro or parsley.