Entree: Antigua and Barbuda – Southern Culinary Region – Ducana and Saltfish (Sweet coconut-and-sweet-potato dumplings served with salted cod cooked with peppers and aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 3 hrs

Total 3 hrs 45 min

Ingredients

- 2 cups (280 g) grated sweet potato
- 1 cup (80 g) grated fresh coconut
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) ground nutmeg
- 1/2 tsp (2.5 g) salt
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 g) melted butter
- Banana leaves for wrapping
- 1 lb (454 g) salted cod (saltfish), soaked and drained
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 2 sprigs fresh thyme
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice

Instructions

1. Prepare the ducana dough: in a large bowl combine grated sweet potato, grated coconut, flour, sugar, baking powder, nutmeg, and salt. Stir in coconut milk and melted butter until a thick, scoopable batter forms.
2. Cut banana leaves into 8–10 inch (20–25 cm) squares and warm briefly over a flame or in hot water until pliable. Spoon about 1/3 cup (80 ml) of batter onto each leaf, fold and roll tightly to enclose, and secure ends by folding or tying with kitchen twine.
3. Bring a large pot of water to a simmer and gently add wrapped ducana. Cover and simmer 25–30 minutes until dumplings are set and a skewer inserted comes out clean. Remove and set aside to cool slightly before unwrapping.
4. While ducana cook, soak the salted cod: place saltfish in a bowl, cover with cold water, and soak 2–4 hours in the refrigerator, changing the water once or twice to reduce salt. For quicker method, simmer in fresh water 10–15 minutes, drain, and flake.
5. Flake the drained saltfish into bite-sized pieces, removing any skin and bones.
6. Heat vegetable oil in a skillet over medium heat. Sauté onion until translucent, about 3–4 minutes, then add garlic and cook 30 seconds until fragrant.
7. Add chopped tomato, scotch bonnet (if using), thyme, and black pepper. Cook until tomato softens, about 3 minutes.
8. Stir in flaked saltfish and cook 3–5 minutes to heat through and meld flavors. Add lime juice, taste, and adjust seasoning if needed (note saltfish may still be salty).
9. To serve, unwrap ducana and serve 2 per person alongside a generous portion of stewed saltfish. Garnish with extra thyme or sliced scallion if desired.