Belizean Dukunu

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is easier to find and still provides a non-stick surface.

Cut off both ends of the sweet corn and peel the husk off, discarding the first two or three pieces that look dirty.

Rinse the remaining husks and set them aside for wrapping the dukunu.

Cut the kernels off the cob and measure out 6.5 cups of corn, adjusting as necessary since corn sizes vary.

Blend the corn for 1-2 minutes until it's in the middle range of texture, not too coarse and not too smooth.

Add melted margarine and salt to the blended corn and stir to combine.

Add cornmeal to the mixture to help bind it together since sweet corn lacks enough starch.

Spoon the filling onto the top side of a corn husk, fold it over, and then fold the bottom portion up to secure it.

Wrap the filled husk in a piece of foil to keep it together, as the husks are small and may not hold securely on their own.

Fill the pack about a quarter of the way up with water to avoid it getting into the filling.

Bring a pot of water to a boil, then lower the heat to medium and cook the wrapped packages for 40 minutes.

After cooking, let the packages cool slightly before unwrapping them from the foil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary