Ducana with Coconut Sauce

Ingredients

• 2 cups (400g) grated sweet potatoes 2 cups (400g) grated sweet potatoes
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Banana leaves (for wrapping) Banana leaves (for wrapping)
• Coconut Sauce: Coconut Sauce:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 5g
• Fiber: 6g
• Salt: 0.3g

Preparation

1. 1.
   In a large bowl, combine the grated sweet potatoes, grated coconut, flour, brown sugar, cinnamon, nutmeg, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Cut the banana leaves into square pieces, approximately 8x8 inches in size.
3. 3.
   Place a portion of the Ducana mixture onto each banana leaf square. Fold the banana leaf over the mixture to form a neat parcel, securing the edges with toothpicks or kitchen twine.
4. 4.
   Fill a large pot with water and bring it to a boil. Carefully place the wrapped Ducana parcels into the pot, ensuring they are fully submerged in the water.
5. 5.
   Reduce the heat to medium-low and let the Ducana steam for about 1 hour, or until they are tender and cooked through.
6. 6.
   While the Ducana is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, brown sugar, vanilla extract, and salt. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and set aside.
7. 7.
   Once the Ducana is cooked, carefully remove them from the pot and unwrap the banana leaves.
8. 8.
   Serve the Ducana warm, drizzled with the creamy coconut sauce.

Treat your ingredients with care...

• Grated sweet potatoes — Make sure to use fresh sweet potatoes and grate them just before using to prevent discoloration.
• Grated coconut — If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ground cloves or ginger to the Ducana mixture.
• If you don't have banana leaves, you can use parchment paper as a substitute for wrapping the Ducana.
• For a sweeter sauce, you can add a tablespoon of honey or maple syrup to the coconut sauce.

Serving advice

Serve the Ducana as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a side dish with grilled fish or chicken.

Presentation advice

Arrange the unwrapped Ducana on a platter and drizzle the coconut sauce over them. Garnish with a sprinkle of cinnamon or grated coconut for an extra touch of elegance.