Culture & context
About this dish
Duckunoo is also called blue draws or tie-a-leaf. The blue tint traditionally came from banana leaves during cooking; the dish carries African and Indigenous Caribbean foodways.
Did you know? The names duckunoo, blue draws and tie-a-leaf all point to the wrapped parcel; family names and fillings vary, but the banana-leaf package remains central.
Food-safety note
Use food-safe banana leaves, soften them over heat without burning, tie parcels securely and open away from steam. Raw grated provisions must cook fully.
Equipment needed
- Box grater or food processor with grating disc
- Large mixing bowl
- Large covered stockpot
- Kitchen string
- Tongs or slotted spoon
- Clean cloth for wiping banana leaves
- Measuring cups and spoons
Ingredients
- 4 green bananas, peeled and grated
- 450 g (1 lb) Jamaican sweet potato, peeled and grated
- 120 g (¾ cup) fine cornmeal
- 250 ml (1 cup) coconut milk
- 150 g (¾ cup) brown sugar
- 60 g (½ cup) grated coconut
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground pimento
- ½ teaspoon salt
- 75 g (½ cup) raisins, optional
- 10 banana-leaf squares
- Kitchen string
Before the heat
Preparation steps
- Soften the leaves Pass washed banana leaves briefly over low heat until flexible, then wipe and cut them into even squares.
- Grate the base Grate green banana and sweet potato finely so the filling cooks into one cohesive pudding.
- Set up the pot Bring enough water to a gentle boil before wrapping so the parcels can go straight into the pot.
At the stove
Cooking instructions
- Prepare leavesWash banana leaves, pass briefly over low heat until pliable, wipe clean and cut into squares.
- Mix the fillingCombine grated banana, sweet potato, cornmeal, coconut milk, sugar, coconut, vanilla, spices, salt and raisins into a thick spoonable mixture.
- Wrap securelyPlace filling on each leaf, fold into tight parcels and tie with kitchen string, leaving a little room for expansion.
- BoilLower parcels into gently boiling water, cover and cook 50–60 minutes, turning once.
- Cool before openingDrain and rest 10 minutes. Open carefully away from escaping steam.
Working timeline
- 0:00–25 minutes: Prepare leaves and grate the banana and sweet potato
- 25–40 minutes: Mix the filling and wrap the parcels
- 40–100 minutes: Boil gently, turning once
- 100–110 minutes: Drain and rest before opening
Chef’s tips
- The filling should be thick enough to mound on the leaf; add a little cornmeal if it is runny.
- Leave a small amount of expansion room but fold every seam securely.
- Maintain a gentle boil and keep the parcels submerged with the lid on.
Common mistakes
- Using brittle leaves without softening them first, causing splits and leaks.
- Overfilling or tying loosely so the mixture escapes into the water.
- Opening the parcels immediately and risking a steam burn or a filling that has not finished setting.
What to serve with it
- Fresh fruit
- Ginger tea
- Coffee
Storage & reheating
Refrigerate wrapped parcels up to 4 days. Reheat by steaming 10–15 minutes; freeze up to 2 months.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.