COOKING ANTIGUA & BARBUDA: Salt Fish & Ducana 🇦🇬

salt fish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and easier to find.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and widely available.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more common and cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is usually less expensive.

Cover the fresh fillet of cod completely with sea salt and refrigerate for 24 hours.

After 24 hours, soak the salted fish in cold water for 4 hours to remove excess salt.

Boil the fish in a big pot of water for 45 minutes.

Prepare the vegetables by slicing the onion into rings and cutting the peppers into strips.

Peel and grate two sweet potatoes to yield two cups.

Remove the fish from the boiling water using a sieve and place it into cold water.

Cut the boiled fish into small pieces.

In a mixing bowl, combine 2 cups of grated coconut, 2 cups of sweet potato, 1.5 cups of water, 2 cups of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1 tablespoon of vanilla extract, 1 cup of raisins, and 1.5 cups of flour.

Mix the ingredients together until combined, adding more flour if necessary.

Wash the banana leaves thoroughly and dry them.

Spoon half a cup of the mixture into each banana leaf and fold to create pouches.

Place the banana leaf pouches into boiling water, keeping them submerged at a simmer for 20-40 minutes, rotating them occasionally.

After about 25 minutes, remove the pouches from the water and let them cool slightly.

In a pan over medium-high heat, add about a quarter cup of vegetable oil and sauté the peppers and onions until translucent.

Add a can of tomato sauce and 2 tablespoons of apple cider vinegar to the pan, then add the cut-up fish and season with salt and black pepper.

Remove the pan from heat and serve the salt fish with the ducana.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens