Posted on: April 4th, 2010 Recipes

West Indian Recipes

This section will showcase recipes from across the West Indies.

Ducana and Saltfish

Last modified on 2011-04-28 11:57:03 GMT. 0 comments. Top.

Ducana and saltfish are an Easter tradition in the islands. More so Antigua than any other, but due to migration and proximity, other islands have adopted the recipe. Ducana/canky is made of sweet potato and grated coconut. Source: Jack Schouten, 2010 Definition: (Spelled “kanki”). “coconut, cornmeal, sweet potato, seasoned paste; rolled, tied and boiled in a banana leaf.”

Ducana

Ingredients:

2 cups grated coconut*

2 cups grated sweet potatoes

2 cups of sugar

1 tsp cinnamon

1 tsp grated nutmeg

1 tbsp of vanilla extract

1 cup of raisins

1 ½ cups of flour

Ducana Directions:

Grate coconut and sweet potatoes in a blender. You will need some liquid to help the grating process, either use the coconut water, milk or just water, but no more than 1 1/2 cup of liquid.

Mix all the ingredients in a bowl in the order they appear in the ingredients.

Cut 10×12 pieces of foil paper to wrap the ducana. (If you are in the islands you use banana leaf if it easily accessible…u can usually go and cut them from your yard foil is really the substitute for the banana leaf)

Use a ladle or large spoon to scoop the batter into the center of the foil then fold the foil 2/3 of the way, covering the mixture.

Fold the batter and foil once more (or twice depending on the size of batter you scooped out) making sure to keep the ends pinned so the batter doesn’t ooze out either side. The foil and batter should look like a flattened cylinder.

Fold in/ roll up each end of the foil to seal in the batter.

Place ducana in boiling water and cook for 30 minutes.

Remove them from the water and let them cool for 10 minutes before opening them.

Salt Fish

Ingredients:

1 pack of salted cod fish about a pound

1 Medium sized onion

½ of a green, red and yellow pepper

2 cloves garlic

1 8oz can tomato sauce

2 tbsp apple cider vinegar

½ cup vegetable or canola oil

1 tbsp butter

¼ tsp black pepper

Directions:

Soak the fish in water for about 4 hours or overnight.

Boil fish in water for 45 minutes.

Drain off hot water and pour cold water on fish to cool them down, making sure they get to a comfortable enough temperature to handle.

Take out as many bones as possible or buy the boneless saltfish. Break into bit size pieces and set aside.

Cut onion into rings

Cut peppers into strips length wise

Slice garlic thin.

Pour oil in frying pan and add the onion, peppers and garlic.

Stirring until vegetables are translucent.

Add tomato sauce, fish, vinegar, and butter to the pan then a sprinkle of black pepper.

Recipe courtesy of Cordy’s Corner Be sure to visit and sample the other recipes.

Portions of the definition courtesy of What a Pistarckle! A Dictionary of Virgin Islands English Creole. St. John, USVI. 1981. Source: Page 66 By: Virgin Islands Dictionary

Imagery courtesy of The 3 Star Traveler

Coquito

Last modified on 2010-12-24 13:26:17 GMT. 0 comments. Top.

Coquito is an eggnog-like alcoholic beverage traditionally served in Puerto Rico, the Virgin Islands and other islands with a strong Spanish influence. . It is made with egg yolks, rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, where it is traditionally served along with other holiday food.

Variations of the drink include ginger, ground nuts, vanilla and evaporated milk; these ingredients are not required but are used to make the taste sweeter. Coquito is served in shot glasses or small cups and it is usually sprinkled with grated nutmeg or cinnamon.

A Cuban version (with no garnishes) uses one can of Coco López, one can of evaporated milk, one cup of white rum, and two scoops of coconut ice cream.

Many people opt for not including the eggs.

Ingredients
• 2 egg yolks, beaten
• 1 (12 fluid ounce) can evaporated milk
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup white rum
• 1/2 cup water
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.

Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

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