Ducana - Antiguan Sweet Potato Dumplings

I’m from Antigua, a Caribbean island known for its 365 beaches. I study Statistics and Economics at the University of the West Indies, and love expressing myself through art. For this cookbook, I chose Ducana—a sweet potato dumpling my mom makes every Easter. In my family, it’s more than food—it’s tradition.

I’m from Peñuelas, Puerto Rico, and discovered my love for baking in high school by experimenting with recipes. I studied Culinary Arts at NUC in Mayagüez. Making Ducana for the first time felt nostalgic—it reminded me of home. In Tennessee, I’ve grown in a fast-paced kitchen and hope to explore desserts around the world.

INGREDIENTS

2 cups grated sweet potato
1½ cups grated coconut
1½ cups brown sugar
1½ cups flour
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
½–¾ cup water (as needed)
Banana leaves (or foil) for wrapping

INSTRUCTIONS

1. PREPARE THE BATTER
In a large bowl, mix grated sweet potato, coconut, sugar, flour, raisins, cinnamon, nutmeg, salt, and vanilla. Gradually add water until you reach a sticky but scoopable consistency.

2. WRAP THE DUCANA
Cut banana leaves into rectangles and lightly warm them to make them pliable. Spoon 3–4 tablespoons of the mixture into the center of each leaf. Fold into a tight package and secure with kitchen twine or foil if using.

3. BOIL
Bring a large pot of water to a boil. Add the wrapped ducana and boil for 30–40 minutes, or until firm.

5. SERVE
Let cool slightly before unwrapping. Serve warm, traditionally with saltfish or as a sweet side dish.