#ducana

Evolving from Ghanaian ‘dokono’, this celebratory Caribbean dish calls for cornmeal, pumpkin or sweet potato, raisins and fresh spices, sweetened with sugar and coconut, then wrapped and steamed inside banana leaves

One source for the black bean cakes recipe: http://www.food.com/recipe/black-bean-cakes-antigua-and-barbuda-468337?scaleto=2&mode=null&st=true

Instructions hours before you plan to meat this dish, make the salt fish: pour a thin layer of salt on the bottom of a pan. Wash and dry the fish, being careful not to tear the fillets, and place the pieces on top of the salt layer. Completely cover the surface with more salt and toss until they are covered on all sides. Tightly wrap the pieces in plastic wrap and place the fish on a dish. If you would like, you can place the fish on a rack with a plate underneath it to catch the moisture released during the drying process. Place the plate in the fridge and let it be for 24 hours. Just be careful when you lift the plate 24 the following day since there will be liquid underneath the fish. Take the fish out of the fridge, unwrap and soak the pieces in water for about 4 hours then boil them in water for 45 minutes. While the fillets are boiling, prep the vegetables for the salt fish and the sweet potato mixture for the ducana. Slice the peppers, onions and garlic and put them aside. To make the ducana: in a food processor or by hand, grate the sweet potato and coconut together. Add 1½ cups of water to add moisture. Mix all of the other ingredients in the bowl in the order they appear on the list. Before cookig the ducana, remove the fish from the boiling water, drain and add cold water so the fish can cool. Then continue preparing the ducana. Place a large pot of water on the stove to boil. Meanwhile, use 8 pre-cut 10×12 pieces of foil paper to wrap the mixture (or rip your own foil pieces). Using a large spoon, scoop the batter into the center of the foil then fold it ⅔ of the way, covering the mixture. Fold the top ⅓ of the foil over the mixture, making sure to pin the end of the batter so it doesn’t ooze out of the sides. Folded in each end to seal it all in. Repeated the process 7 more times and the water should be boiling. Place the foil packets in the boiling water for 20-30 minutes. While the ducana cooks, break the fish into bite size pieces and set it aside. Pour the oil in a frying pan on medium-high heat and add the prepared peppers, onions and garlic. Stir until the vegetables are translucent. Add the tomato sauce, vinegar and fish to the pan and sprinkle with black pepper. Stir everything together and let the mixture sit on the stove over medium-low heat until the ducana is done boiling. Carefully remove the ducana packets from the boiling water, open up and eat. - MELINDA STRAUSS

Ducana with saltfish, pumpkin and spinach Ducana is made from sweet potatoes, coconut and raisins and is usually served with saltfish. It is boiled wrapped in banana leaves, or if one is from the newer generation, aluminum foil.