Welcome to our sixth episode of the Culinary Tour of the World. This post takes us to the Carribean islands of Antigua and Barbuda (Antigua is pronounced as "Antigah"). Antigua and Barbuda are islands in the West Indies. As I was researching the cuisine, I learnt that there are many dishes which are similar across the various Caribbean islands like fungie. There are many seafood and other meat dishes which have a variety of vegetables too and and fresh tropical fruits are aplenty! A couple of dishes that I observed were spoken of when speciality from Antigua was discussed in some Caribbean food groups, one was home made ginger beer and the other was ducana. I bought the ingredients to make ginger beer, which was essentially a lot of grated ginger, sugar and water to create a ginger drink (non-fermented), but then realized that this is a commonly brewed drink on other islands too. So, finally I decided to make ducana which is a speciality made with coconut and sweet potato and usually served along with saltfish and vegetables.
It was absolutely delicious!! We topped it with a little ghee (clarified butter) and oh my goodness, it made a delicious dessert. The taste is very similar to the coconut dumpling (modak), except here all the ingredients are cooked together. It is always exciting to find similarities between known dishes and new ones I am exploring through this project!
Link to the video recipe
Ingredients
1/2 cup coconut, grated (fresh or frozen and thawed)
1/2 cup sweet potato, grated (Japanese sweet potato or one which has cream colored flesh)
1/3 cup sugar
2 tbsp water
1/2 to 2/3 cup all purpose flour
1/4 tsp nutmeg powder
1/4 tsp ginger powder
1/2 tsp vanilla essence
banana leaves and foil to wrap the ducanas
water to boil the ducanas
Method
In a bowl, mix together the coconut, sweet potato and sugar. Mix well and then add the water, then add the spices and vanilla essence. Then mix in the all purpose flour. Add only a little to begin with and mix it to see how thick the mixture gets. It should be like a thick cake batter. I needed to use only about 1/2 cup of flour. If you live in a humid climate, or if there is a greater moisture content in your ingredients, you may need to use more flour.
Place a banana leaf (about 8"X4") on top of a foil which has similar dimensions. Add some batter (1/4th of the total) to the center and shape it into a rectangle (see video). Then fold the leaf over the batter, to create a rectangular packet. Then fold the foil to create a rectangular packet.
Boil water in a saucepan or large pan. To this add the foil packets and cook for about 45 mins to an hour. Remove the packets from water and drain well. Serve warm. It is not usually topped with butter or ghee, but adding a dollop really enhances the dish.
Tips
Double the ingredients to make 8 ducanas. This recipe will yield 4 ducanas which are about 2 inches by 4 inches in size. You can use desiccated coconut too, if you cannot find fresh coconut. However, soak it in a little milk before using it. The amount of flour you use will depend on the moisture content of the rest of the ingredients. You need enough to create a thick batter. Too much may yield to a stiff dumpling.
