Authentic Ducana and Salt Fish Recipe | Antiguan Style Dish

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess

Toast three cinnamon sticks, eight allspice berries, and a quarter of a nutmeg for 2-3 minutes until aromatic.

Blend one cup of coconut flesh with 3/4 cup coconut water to make fresh coconut milk.

Set aside 1/2 cup of the coconut milk and infuse it with vanilla bean seeds scraped from one vanilla bean.

Peel and chop sweet potatoes, then pulse three cups in a blender until smooth.

Blend in two cups of coconut to the sweet potatoes.

In a mixing bowl, combine sweet potato, coconut, 1 cup brown sugar, toasted spices, 1 tablespoon minced ginger, a pinch of salt, 1/4 cup infused coconut milk, and 3/4 cup flour. Mix until a thick batter forms.

Heat banana leaves to make them pliable, then add 2-3 spoonfuls of the mixture onto each leaf and fold tightly, tying with kitchen twine if necessary.

Boil the wrapped ducana in a large pot of water for 40 minutes until cooked through.

Soak 2 lbs of salt fish in water for 20 minutes, then rinse and boil in fresh water for 15 minutes, strain, and let cool.

Debone and break the salt fish into small pieces.

Heat coconut oil, add 1 cup chopped onions, and sauté until soft.

Add 6 cloves minced garlic and a couple sprigs of thyme, cooking until fragrant.

Stir in 1 tablespoon tomato paste and cook for 2 minutes.

Add 1/4 cup each of green and red bell peppers, then add the salt fish, 1 and 1/2 teaspoon black pepper, 3 tablespoons tomato sauce, 1 chopped tomato, and 1/2 cup water. Cook for 10 minutes.

Sauté fresh spinach in coconut oil with a pinch of salt, garlic powder, and onion powder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens