Entree: Antigua and Barbuda – Central Culinary Region – Ducana and Saltfish

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked in several changes of cold water for 24 hours and flaked
- 2 tbsp (30 ml) vegetable oil or coconut oil, divided
- 1 small yellow onion, thinly sliced
- 1 medium tomato, chopped
- 1 scallion (green onion), sliced
- 1 small bell pepper (sweet pepper), chopped
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, optional
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 1 cup (200 g) grated sweet potato (about 1 medium sweet potato)
- 1 cup (80 g) grated fresh coconut or unsweetened desiccated coconut
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1.5 g) salt (adjust if saltfish was not fully desalinated)
- 1/2 cup (120 ml) coconut milk (plus extra if batter is too dry)
- 6–8 banana leaves or aluminum foil for wrapping (banana leaves preferred)
- 1/4 cup (40 g) raisins, optional

Instructions

1. Prepare the saltfish: after initial soaking, drain and rinse the salted cod, then place in a pot of fresh water, bring to a boil and simmer 8–10 minutes to finish desalting; drain, cool slightly, remove skin and bones, and flake into bite-sized pieces.
2. In a skillet, heat 1 tbsp (15 ml) oil over medium heat; sauté the sliced onion, scallion, bell pepper, and chopped tomato until softened, about 4–5 minutes. Add the Scotch bonnet (if using), thyme, and black pepper; cook 1 minute.
3. Add the flaked saltfish to the vegetable mixture and sauté 2–3 minutes more to meld flavors. Stir in lime juice, adjust seasoning, and keep warm while you make the ducana.
4. For the ducana, combine grated sweet potato, grated coconut, flour, brown sugar, cinnamon, nutmeg, and 1/4 tsp (1.5 g) salt in a bowl; mix well. Stir in 1/2 cup (120 ml) coconut milk and raisins (if using) to form a soft, pliable batter—add a little more coconut milk if too dry.
5. Prepare banana leaves by blanching briefly in hot water or passing over a flame to make them pliable; cut into 8–10 inch (20–25 cm) squares. Spoon about 1/3 cup (80 g) of ducana batter onto each leaf, fold and seal into parcels (or wrap tightly in aluminum foil if leaves not available).
6. Arrange wrapped ducana in a steamer basket or large pot with a few inches of simmering water; steam 45–60 minutes until set and cooked through (a skewer should come out clean). Alternatively, boil wrapped parcels gently for 45–60 minutes.
7. Unwrap ducana just before serving. To serve, plate two ducana per person with a generous portion of the warm saltfish mixture; spoon pan juices over the saltfish and garnish with extra scallion or thyme if desired.
8. Traditional serving suggestion: accompany with a side of steamed callaloo, boiled ground provision, or fresh slices of avocado for a complete Antiguan meal.