Just a bit of trivia about Ducuna. Ducuna is a dish that is steeped in Caribbean tradition; in that it is cooked in several of the islands and known by different names (conkies, paimi and bluedrawers) are just a few! This dish is traditionally cooked on holidays and specifically on Good Friday- recall that on Good Friday the only flesh eaten is fish, i.e. ducuna and salt fish. Additionally, at least three different dishes can be made from the same ingredients as ducuna, the only difference being the proportions used, minor additions and different methods of preparing and cooking. We can look at the others in upcoming issues of Kittivisian Life.

Ingredients:   

• 1 med. dry coconut (grated)
• 3 lbs sweet potato (grated)

Flour to bind, sugar to taste, water or diluted milk,vanilla essence, powdered cinnamon, half tsp. salt, nutmeg, half cup raisins (optional), banana leaves for wrapping the ducuna (if not available use foil wrap).

Method:
Mix all ingredients together until combined. Test taste for sugar and salt. Test for consistency, and if mixture is too loose add flour until it is of a dropping consistency. Clean the banana leaves, and wilt, either by immersing in hot water, holding over a low flame, or 20-30 seconds in the microwave! Cut into sheets approx 5" square. Place about 4/5 tablespoons of mixture onto a square of banana leaf and fold into a neat parcel. Tie with string/banana flagging. Cook in boiling water for about twenty minutes. Drain and allow to cool. Ducuna will become more firm as they cool. Serve with salt fish, eggplant and assorted greens. 

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