A TASTE OF WA

The Chef -Explorer been busy teaching lately (see photo) and enjoying a break over Easter. I still have not eaten all my Easter Eggs-Honest!

Meanwhile, back to THE A-Z of THE WORLD! To the island of Antigua & Barbuda for a 'Ducuna'.

Try this Recipe. and if your a new 'Chef-Explorer' check the photos on Facebook.

ANTIGUAN DUCUNA

This recipe is traditional from the islands of Antigua & Barbuda, a dessert made with Sweet Potatoes. There is also ‘Duckanoo’ made with cornmeal and coconut which seems to be more Jamaican in origin. I have adapted this, including coconut in my recipe and cut down on the sugar content! I have also divided them into smaller portions to speed up the cooking process.

Ingredients

2 medium sized sweet potatoes

150g brown sugar

50g sultanas or raisons

30g desiccated coconut

250g plain flour

½ level T-spoon allspice

For Dusting

Cinnamon

Icing sugar

Foil

oil

Method

1. Grate sweet potatoes (I got approx 350g when grated) and mix in a bowl with the sugar. Let rest for a while. It will draw out juice from the potato. This is ok as will keep it moist.

2. Meanwhile, weigh other ingredients and mix well together.

3. Combine the two. You should have a wet, sticky dough like mixture

4. Cut 10 pieces of foil paper and lightly brush with oil

5. I evenly divide the mixture with my hands shaping into rolls or buns and wrapped each tightly in foil obtaining 10. You could spoon them into the foils too. Remember that traditionally this would be one mix wrapped in banana leaves!

6. Poach these in simmering water for 30 minutes approx.

7. Cool as quickly as possible and unwrap.

8. Eat whole whilst still warm and dip in whipped cream. Or slice into thick ‘biscuit’ size pieces and dust with cinnamon and icing sugar.