The independent nation of Antigua and Barbuda is formed by Antigua, Barbuda and Redonda, located in the eastern Caribbean Sea. Antigua and Barbuda is a part of the Leeward Islands in the West Indies. And, as we learned when we “traveled” to Anguilla, these islands were first populated by Amerindian tribes. Christopher Columbus “discovered” Antigua and Barbuda in 1493, naming the island after the Church of Santa Maria de la Antigua in Seville
There were settlements by the Spanish and French and eventually the English, who formed a colony in 1667. Sugar plantations were the main source of income. With the English colonial plantation system came slavery.
Before slavery was abolished (in 1834) the sugar industry in British colonies was beginning to wane. These islands did not fare well and struggled to prosper. It wasn’t until tourism became a significant part of the economy that Antiguans prospered. With a strong labor movement that began in the 1940’s Antiguans sought independence. It wasn’t until 1981 that Antigua and Barbuda became fully independent.
Most Antiguans are of African lineage, descendants of slaves brought to the island centuries ago to labor in the sugarcane fields. But, the colonial British left their mark on the islands. The culture of Antigua and Barbuda is an example of a Creole culture which came from the three primary peoples who resided there: Amerindian, West African and British (along with other Europeans). But, most cultural habits are primarily British, such as Cricket being the national sport.
While the food of Antigua and Barbuda is mostly imported, the Creole influence is ever present. Some of the most common foods are: Fungie, pepper pot, ducana and salt cod. We chose the ducana for two reasons: it is a delicious representative of Antigua and Barbuda’s cuisine and it is a fantastic food for this time of year.
Ducana is versatile as it is the perfect food for a breakfast meal or a dessert. But, if you are truly into the island experience, prepare the ducana and serve it with prepared salt fish. We omitted the salt fish because the cook is highly sensitive to the smell and would much rather eat the ducana on its own. However, if you’d like to try that combination you might want to stop by Cutlass and Cane for a salt fish and ducana recipe that seems worth the effort. If you aren’t in the mood for salt cod try our recipe for sweet ducana.
Ducana
Ingredients
2 sweet potatoes, peeled and grated*
½ cup shredded coconut (unsweet)
½ cup sugar
2 cups all purpose flour
1 tablespoon coconut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
Directions
1. Fill a large pot ½ ways with water and bring to a boil.
2. In a large mixing bowl add all the ingredients. Mix with your hands.
3. Form the mixture into dumplings about 1x1 inch. Wrap each ducana in aluminum foil ensuring that the foil is sealed well.
4. Place the ducana packets in the pot and boil for 15 minutes.
5. Remove from the water. Let cool for 5-10 minutes. Unwrap the dumplings and either sift cinnamon sugar over the ducana or roll the ducana in a bowl with cinnamon sugar, coating the entire dimpling. If the ducana are still very warm the cinnamon sugar forms a little bit of a syrup on the dumpling.
*Being east coast ladies, one of us from New Jersey, we decided to use Jersey white sweet potatoes for this recipe therefore the dumplings were not orange in color.
the food dude
November 25, 2011 at 10:09 am //
Really interesting how history and culture can evolve into a unique yet familiar cuisine. Your Worldly Wednesday posts really allow me to taste the world without leaving home. Great recipe!
mjskit
November 25, 2011 at 11:46 am //
What an interesting post! Loved learning the history of these islands and the region. These ducana look and sounds like a mouthful of sweet goodness! Love the combination of sweet potatoes and coconut and then outer dusting – YUM! I think I’d leave out the salt cod as well. :)
Richa@HobbyandMore
November 25, 2011 at 1:13 pm //
thats a lovely post with an interesting history. the ducanas look great and the flavors sound so good togehter.
Kiri W.
November 26, 2011 at 3:27 am //
This sounds incredibly delicious! Sweet potatoes with coconut is magical, in my book, and your pictures are gorgeous.
myfudo
November 26, 2011 at 7:04 am //
Thank you so much for your wonderful and thoughtful comments = )
Ruth @ Spring of a Curiouseed
November 26, 2011 at 9:48 am //
That recipe is so interesting! I would love to try it!
myfudo
November 26, 2011 at 10:36 am //
Thank you Ruth!
jms
November 26, 2011 at 4:18 pm //
Yummy…More syrup Please..
Sandra's Easy Cooking
November 28, 2011 at 8:17 am //
This looks fantastic..what a great recipe, and photos are truly mouthwatering!