Entree: Antigua and Barbuda – National Cuisine – Ducana and Saltfish (Sweet coconut and sweet-potato dumplings served with salted cod stewed with vegetables and herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- Ducana:
- 2 cups (16 oz / 450 g) grated sweet potato, packed
- 1 cup (4 oz / 115 g) grated fresh coconut or unsweetened desiccated coconut
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2.5 g) ground nutmeg
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1.5 g) salt
- 1/2 cup (120 ml) coconut milk or regular milk
- 1/4 cup (40 g) raisins (optional)
- Banana leaves or heavy-duty aluminum foil for wrapping
- Saltfish:
- 1 lb (454 g) salted cod (saltfish), soaked and/or boiled to remove excess salt
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 scotch bonnet pepper or 1 small hot pepper, whole or halved (optional)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) fresh lime or lemon juice (optional)

Instructions

1. Prepare the ducana: in a large bowl combine 2 cups (450 g) grated sweet potato, 1 cup (115 g) grated coconut, 3/4 cup (150 g) sugar, 1/2 cup (60 g) flour, nutmeg, cinnamon, and 1/4 tsp (1.5 g) salt. Stir in 1/2 cup (120 ml) coconut milk to make a thick, spreadable batter. Fold in raisins if using.
2. Spoon 1/3 to 1/2 cup (about 85–115 g) portions of the batter onto banana leaves or foil, fold and seal packets tightly. If using foil, double-wrap to prevent leaks. Repeat until batter is used.
3. Boil the ducana packets in a large pot of gently simmering water for 30–45 minutes until set and firm. Remove, unwrap, and keep warm.
4. Prepare the saltfish: if not already done, soak 1 lb (454 g) salted cod in cold water overnight with several changes of water, or boil 10–15 minutes and drain. Flake the fish with a fork, removing any bones and skin.
5. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté sliced onion and bell pepper 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
6. Add chopped tomatoes, flaked saltfish, thyme, and the whole scotch bonnet (if using) and cook 5–7 minutes, stirring to combine and allow flavors to meld. Season with freshly ground black pepper and, if desired, finish with 1 tbsp (15 ml) lime or lemon juice. Remove whole pepper before serving if left intact.
7. Serve hot: place 1 ducana per serving alongside a generous portion of saltfish.