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

  1. 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).
  2. Soften the banana leaves by passing them quickly over a flame until pliable; wipe clean and cut into roughly 8-inch squares.
  3. Spoon batter into the centre of each leaf, fold into a sealed parcel, and tie securely with string.
  4. Lower the parcels into boiling water and cook 40–45 minutes, until firm.
  5. 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.