Duckunoo — "blue drawers" or "tie-a-leaf" — is one of Jamaica's oldest sweets, brought from West Africa. A spiced cornmeal-and-coconut batter is wrapped in banana leaf parcels and boiled, which steams it into a firm, fragrant pudding. The leaf gives it its unmistakable aroma.
Ingredients
- 2 cups fine cornmeal
- 1 cup grated coconut + 1 cup coconut milk
- ¾ cup brown sugar
- 1 tsp nutmeg + 1 tsp cinnamon
- 1 tsp vanilla + pinch of salt
- Banana leaves (softened) & kitchen string
Method
- Mix the cornmeal, grated coconut, brown sugar, nutmeg, cinnamon, salt, vanilla and coconut milk into a thick, scoopable batter (add a little water if needed).
- Soften the banana leaves by passing them quickly over a flame until pliable; wipe clean and cut into roughly 8-inch squares.
- Spoon batter into the centre of each leaf, fold into a sealed parcel, and tie securely with string.
- Lower the parcels into boiling water and cook 40–45 minutes, until firm.
- Lift out, let cool slightly, then unwrap and serve warm.
🍃 No banana leaf?
Foil or parchment parcels work as a substitute — you lose the leaf's aroma, but the pudding still comes out beautifully. Tie or fold tightly so no water gets in.
“Blue drawers,” tied in a leaf
Duckunoo — also called "blue drawers" or "tie-a-leaf" — is a traditional Jamaican dessert with clear West African roots: a spiced cornmeal-and-coconut batter tied up in banana leaves and boiled until firm. It's one of the island's oldest sweets, and the leaf isn't just a wrapper — it perfumes the whole thing.
Unwrapping one at the table is half the pleasure.
Ingredient notes & substitutions
- Cornmeal — the base; sometimes with grated sweet potato or green banana.
- Coconut milk — for richness and flavour.
- Brown sugar and raisins.
- Spices — nutmeg, cinnamon and vanilla.
- Banana leaves — for wrapping. Foil or parchment work, but you lose the aroma.
🔥 Pro tips
Soften the banana leaves briefly over a flame or in hot water so they fold without splitting. Keep the batter thick enough to hold its shape inside the parcel. Tie the parcels securely — a loose tie lets water in and ruins the texture. Boil gently until firm, then let them cool a little before unwrapping.
Common mistakes to avoid
- Batter too loose. It won't set inside the parcel.
- Un-softened leaves. They crack and split as you fold.
- Loose ties. Water gets in and you end up with soggy pudding.
- Boiling too hard. Keep it at a gentle, steady simmer.
What to serve with duckunoo
- Warm or cool, unwrapped at the table.
- With a cup of tea.
- As part of an old-time Jamaican dessert spread.
Storage & reheating
Duckunoo keeps for 3–4 days refrigerated, still in its wrappers, and freezes well. Steam or boil the parcels briefly to reheat.
Duckunoo FAQ
What is duckunoo?
A traditional Jamaican dessert of spiced cornmeal and coconut batter tied in banana leaves and boiled until firm.
Why is it called "blue drawers"?
The name comes from the parcels themselves — the wrapped, tied bundles, and the way the leaf colours the pudding as it boils.
Can I use foil instead of banana leaves?
Yes, though you lose the distinctive aroma the leaves give. Parchment inside foil is a decent compromise.
Why is mine soggy?
Water got into the parcel. Tie the wrappers tightly and keep the boil gentle.
How do I reheat duckunoo?
Steam or briefly boil the parcels — that keeps the texture right.