| Duckanoo | |
| Alternate Name: | Ducana (in Antigua and Barbuda); Tie-a-leaf or blue drawers (in Jamaica); Doukounou (in Haiti) |
| Country: | Caribbean |
| Creator: | Indigenous Caribbean people from Mesoamerica, then adopted by African people who were brought to the Caribbean during slavery and indentureship. |
| Type: | Sweet Starch / Dessert |
| Served: | Hot or Warm |
| Main Ingredient: | Sweet potato |
| Minor Ingredient: | Batata (sweet potato), coconut, spices, brown sugar, coconut milk and cornmeal |
| Variations: | Some islanders use pumpkin; Sweet tamale or Tamal dulce (in Latin America) |
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles. It is a variation of tamale, which originated in Mesoamerica as early as 8000 to 5000 BC.[1] The Caribbean dish which has Amerindian and African influences, is typically made from batata or sweet potato, coconut, cornmeal, spices like cinnamon and nutmeg, brown sugar and vanilla, all tied up in a banana leaf. It is then cooked in boiling water.[2] [3] [4] [5]
Duckunoo is closely related to the Mesoamerican 'tamale de dulce' or 'tamal dulce' (sweet tamale), which is a popular indigenous dessert in the Americas, especially in Mexico.[6] It is the sweet variation of the more popular savory tamale, which may date from around 100 AD, according to archaeologists Karl Taube, William Saturno, and David Stuart. It was adopted by Africans who were brought to the Americas during slavery and indentureship. Corn and sweet potato which are native to the Americas were staples of Mesoamericans, and the indigenous Amerindians cultivated them in the Caribbean[7] [8], which could explain their use as key ingredients.
In Antigua and Barbuda[9], ingredients such as eddoe / dasheen is used, and ducana is often served with okra, eggplant, vegetables and bonavista bean—this is a popular meal during Easter.[10] Sometimes, other islanders use pumpkin, plantain-flour as a substitute for cornmeal and raisins.
In Jamaica, it is common to add grated green banana, coconut, sweet potato and/or cornmeal with coconut milk, sugar, spices and vanilla. Raisins are optional. In Belize, the dish is called dukunu, tamalito or ducunu which is said to be the Garifuna word for 'boiled corn'.[11] It includes cornmeal, sweet corn, sugar and coconut milk.[12] In Puerto Rico, there is a similar dish called guanime dulce, which is prepared with cornmeal, coconut milk, sugar / honey or molasses.[13] It can also include ripe plantain, raisins, vanilla and anise.
In Latin America, particularly Mexico, there are a variety of sweet tamales which are made in different colours and flavours, with masa instead of cornmeal, and cooked in corn husks. Ingredients include raisins, fruits or fruit preserves like pineapple, strawberry and peach, cajeta or dulce de leche and chocolate. They are typically eaten on Día de la Candelaria, and as a common street food. Similarly, in Guatemala, it is called tamal de cambray, which is a traditional dessert usually prepared for special occasions. It is made with raisins, almonds or prunes, pink sugar or colouring, and masa with cinnamon or anise water. Nicaraguan sweet tamale can be made with masa, corn, cream or crème fraîche, queso fresco and sugar. In Costa Rica, a similar version called tamale de masa is made, usually for Holy Week (Semana Santa). Another Costa Rican variation, with similar ingredients, is a sweet corn starch tamale pudding called tamal de maicena, which is baked.
In Ghana, there is a dish known as dokono or Odokono in the Twi language, which is made from fermented corn dough. Though this dish is different from the Caribbean dessert, variations of its name have been adopted regionally.