Duckunoo

Duckunoo Recipe from Trinidad and Tobago | Cornmeal, Coconut Milk, and Raisins

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 1.5 hour | Servings: 8

Introduction

Duckunoo, also known as tie-a-leaf or blue drawers, is a traditional Jamaican dessert made with cornmeal, coconut milk, and spices. This sweet treat is often enjoyed during special occasions and celebrations.

History

Duckunoo has its roots in Jamaican culture and is believed to have been influenced by African cooking traditions. The name "duckunoo" is derived from the Jamaican patois word "duckanoo," which means "sweet dumpling wrapped in banana leaves."

Ingredients

3.5 cups yellow cornmeal
1.5 cups dark brown sugar
1 tsp cinnamon
0.5 tsp allspice
0.25 tsp salt
1.5 cups coconut milk
2 tsp molasses
1 tsp vanilla extract
0.33 cup raisins

How to prepare

In a large bowl, combine cornmeal, brown sugar, cinnamon, allspice, and salt.
In a medium bowl, combine coconut milk, molasses, vanilla extract, and raisins.
Add the coconut milk mixture to the dry ingredients and stir well.
The mixture should have the consistency of thick cookie dough.
Stir in a few drops of water to thin if necessary.
Drop about 2 tbsp of dough into a cooking bag, twist the bag closed, and secure it with a rubber band or piece of string.
Repeat with the remaining dough.
Fill a large kettle half full of water and bring it to a boil over high heat.
Carefully drop the cooking bags into the boiling water and reduce the heat to medium-high.
Cover the kettle, leaving the cover slightly ajar to let steam escape.
Boil gently for 1.5 hours or until the mixture is firm.
Using a slotted spoon, remove the bags from the water.
Dry off the bags and unwrap the duckunoo.
Serve warm or cold.

Variations

Add chopped nuts or dried fruits to the dough for added texture and flavor.
Substitute coconut milk with almond milk for a dairy-free version.

Cooking Tips & Tricks

Make sure to stir the coconut milk mixture well before adding it to the dry ingredients to ensure a smooth consistency.

- Adjust the amount of water added to the dough to achieve the desired thickness.

- Be careful when boiling the cooking bags to prevent them from bursting open.

Serving Suggestions

Duckunoo can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Boiling the cooking bags gently ensures that the duckunoo cooks evenly and retains its shape.

Ingredient Substitutions

If you don't have coconut milk, you can use regular milk as a substitute.

Make Ahead Tips

Duckunoo can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve duckunoo in banana leaves for an authentic presentation.

Pairing Recommendations

Pair duckunoo with a cup of Jamaican Blue Mountain coffee for a delightful combination.

Storage and Reheating Instructions

Store leftover duckunoo in an airtight container in the refrigerator. Reheat in the microwave or steamer before serving.

Nutrition Information

Calories per serving

Each serving of duckunoo contains approximately 250 calories.

Carbohydrates

Each serving of duckunoo contains approximately 45 grams of carbohydrates.

Fats

Each serving of duckunoo contains approximately 8 grams of fats.

Proteins

Each serving of duckunoo contains approximately 3 grams of proteins.

Vitamins and minerals

Duckunoo is a good source of iron, magnesium, and vitamin B6.

Alergens

Duckunoo may contain allergens such as coconut and raisins.

Summary

Duckunoo is a delicious dessert that is rich in carbohydrates and fats. It also provides essential vitamins and minerals, making it a satisfying treat.

Summary

Duckunoo is a traditional Jamaican dessert that is easy to make and full of flavor. Enjoy this sweet treat with friends and family during your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was passed down to me by an old friend who had learned it from her grandmother many years ago. The recipe was for a traditional Jamaican dish called Duckunoo, a sweet and savory dessert made with grated coconut, cornmeal, and spices. I was intrigued by the combination of ingredients and couldn't wait to try making it for myself.

My friend had fond memories of her grandmother making Duckunoo for special occasions, such as birthdays and holidays. She described the process of making the dish in great detail, from grating fresh coconut to layering the mixture in banana leaves before steaming it to perfection. Her grandmother's Duckunoo was always a hit with the family, and my friend had always wanted to carry on the tradition.

I was thrilled when my friend shared the recipe with me and offered to teach me how to make it. We spent a whole afternoon in her kitchen, gathering the ingredients and preparing the mixture. I watched in awe as she effortlessly grated the coconut and mixed it with the cornmeal, brown sugar, spices, and a touch of vanilla extract. The aroma that filled the kitchen was simply divine, and I knew I was in for a treat.

After the mixture was ready, my friend showed me how to layer it in banana leaves and tie them securely with string. She explained that the banana leaves would infuse the Duckunoo with a subtle flavor and keep it moist during the steaming process. I carefully followed her instructions, trying to mimic her precise movements and gentle touch. It was clear that making Duckunoo was a labor of love, requiring patience and attention to detail.

As the Duckunoo steamed on the stove, my friend and I chatted about our shared love of cooking and the joy of sharing food with loved ones. She told me stories about her grandmother and the traditional dishes she used to make, passing down recipes from generation to generation. I listened intently, savoring every word and feeling grateful for the opportunity to learn from her wisdom and experience.

When the Duckunoo was finally ready, we unwrapped the banana leaves and marveled at the beautiful golden color and fragrant aroma. My friend cut the Duckunoo into slices and served them on a platter, inviting me to taste the fruits of our labor. I took a bite and was immediately transported to a world of flavors and textures, with the sweetness of the coconut and sugar balanced by the earthy cornmeal and warm spices. It was unlike anything I had ever tasted before, a true culinary masterpiece.

From that day on, Duckunoo became a staple in my kitchen, a beloved recipe that I would make for special occasions and gatherings with family and friends. I would think of my friend and her grandmother every time I made it, grateful for their generosity and wisdom in sharing this precious recipe with me. And as I continued to cook and bake, I would pass on the tradition of Duckunoo to future generations, ensuring that its legacy would live on for years to come.

In the end, I realized that Duckunoo was more than just a recipe – it was a symbol of love, tradition, and connection to my roots. It brought me closer to my friend, her grandmother, and the rich culinary heritage of Jamaica. And for that, I would always be grateful.