Dukuna

The preparation of dukuna brings back memories of my childhood of going to the river (ghaut) to collect Chainy bush. I can remember the huge boulders (stones), the slippery stones and the water flowing.

I recall the time our Duke of Edinburgh group went on an expedition and decided to rest at Trants’ Estate outside the old plantation house ruins. We prepared dukuna on site as our leaders sat and talked about old jumbie (ghost) stories.

I have to admit until now I never thought about where dukuna originated. However, I can assume that given the ingredients; sweet potato, sugar, ginger, coconut and also given the virtue of how it is prepared; grass roots preparation wrapping in dasheen bush (chainy bush) suggests a slave innovation for them to make best use of what they had to eat.

According to the dictionary of Caribbean English usage dukuna is called ‘dukana‘ in Antigua, British Virgin Islands, St. Vincent, blue-draw(er)s in Jamaica, Boyo in Belize and Jamaica, Cankie in Guyana, Conchi in Nevis, Conkie in Antigua, barbados, St. Kitts, corn-dumpling in St. Kitts, dokunu in Belize and Jamaica, pemi in Tobago, Trinidad, Pone in Jamaica. There are varying mixtures of ingredients all wrapped in a leaf. Ingredients

• 1 lb sweet potatoes, peeled (grated)
• 1 cup of coconut (grated)
• 1 cup of brown sugar
• ¼ cup vegetable oil
• ¼ cup flour
• 1/2 teaspoon salt, or to taste
• 1 table spoon of ginger
• 1 teaspoon ground black pepper,

Directions

1. Peel and grate the potatoes .
2. Place them in a bowl of cold water to prevent discoloration.
3. Remove (with a knife) the hard layer of the endosperm (coconut).
4. Grate coconut in a large bowl.
5. In a large bowl, combine coconut, potatoes, ginger and oil.
6. Stir in the sugar, black pepper and salt to taste.
7. Gradually mix in the flour.
8. Divide the dukuna mixture into a plant leaf such as elephant ear leaf(chainy bush)/banana leaf/ sea-grape leaf wrap with banana palm strings (use aluminum foil if you do not have leaves).
9. Pour water into a large pot and bring to boil.
10. Place the completed dukuna in water.
11. Cook in a covered pot for 1 ½ hour on medium heat.
12. Untie and enjoy. Serve hot or cold.

The preparation of dukuna brings back memories of my childhood of going to the river (ghaut) to collect dasheen bush (Chainy). I can remember the huge boulders (stones), the slippery stones and the water flowing.

I have to admit until now I never thought about where dukuna originated from. However, I can assume that given the ingredients (potato, sugar, ginger, coconut). Also given the virtue of how it is prepared; grass roots preparation wrapping in dasheen bush (chainy bush) suggests a slave innovation for the slaves to find something to eat.

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My Sugar Cake Cravings!

For days or it may be weeks I had a mild desire to consume sugar cake/coconut cake. Well yesterday this desire was upgraded from mild to intense. While I was pinning for sugar cake my mind raced back to my Primary School days. I use to make a detour to Miss Grace Shop to buy sugar cake at 5cents EC (Eastern Caribbean Currency) a piece.

Some researchers state that some food cravings are when the body is deficient in a particular nutrient, mineral or vitamin or it can be associated with pregnancy. Researchers further reveal that food cravings are common in 60% of the population. While it is believed that cravings in males are associated with being hungry, cravings in woman are related to emotional state (emotions like stress or boredom).

Well I had to go to some lengths to satisfy this craving for coconut cake. I went to a well known candy shop and paid two (United States/Bahamian) dollars for my sugar cake  talk about inflation! Upon purchasing the sugar cake I realized that coconut meat had to be contaminated. I was so upset that I had to fling it in the garbage. On my way home yesterday I stopped at the food store and purchase a coconut; after breaking it I found that it was spoiled. As we say back home come hell or high water (by any means) I had to have my sugar cake.

I returned to the food store and closely examined the four remaining dry coconuts (endocarp) with no outer fibers (coir) attached I discovered that the germination pore (three circles on top of the nut) was filled with mold. However, I was urged to crack one open by the cashier  when I did the coconut meat (albuminous endosperm) was brilliant white but the water was not sweet. In fact the water was light brown and it had no aerated feel but it was not yet bitter. I registered my concern but the other cashiers insisted that given the white of the coconut meat it was good. I conceded and left.

Well to curb my sugar cake desire I began to separate the parts that had been not so white and improvise and set off on the task ahead. After the grating of the coconut, the boiling of the coconut, some vanilla extract, nutmeg and a pinch of ginger out came the sugar cake. Then there were the compliments, the increase in my blood glucose, and the release of my b-endorphins. My 9,000 taste buds were delighted and I was truly satisfied.

Some say that most woman experience guilt after satisfying their cravings. Well GUILTY I am not. For the sugar cake was my love molecule. Suzane Giesemnan author of  Conquer Your Cravings said when we give in to our cravings one will immediately feel better but the effect is temporary and will return again and never satisfied. We will see as greatly rewarded am I.