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? 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.
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
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
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
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyUse food-safe banana leaves, soften them over heat without burning, tie parcels securely and open away from steam. Raw grated provisions must cook fully.
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
- 0:00–45 minutes: Preparation
- Next 1 hour: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
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
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.