Blue Drawers (Dukunu)
Sweet cornmeal pudding steamed in banana leaves for a dense, custardy bite
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Tree nuts
Blue drawers, also called dukunu or tie-a-leaf, is a Caribbean steamed pudding made from grated cornmeal, coconut, and warm spices, bundled in banana leaves and simmered until firm. The leaves impart a faint earthy aroma while the filling turns dense, sweet, and custardy. It's a traditional street snack and dessert, often paired with saltfish or eaten on its own.
Ingredients
- 3 cups fine yellow cornmeal
- 1 cup freshly grated coconut
- 1 cup brown sugar
- 1 cup coconut milk
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 banana leaf squares, about 10 inches, softened over heat
- kitchen twine or strips of banana leaf, for tying
Method
-
In a large bowl, combine the cornmeal, grated coconut, brown sugar, cinnamon, nutmeg, ginger, and salt.
-
Stir in the coconut milk and vanilla extract, mixing until a thick, evenly moistened batter forms.
-
Fold in the raisins, distributing them evenly through the batter.
-
Let the batter rest for 15 minutes so the cornmeal can absorb the liquid.
-
Pass each banana leaf square briefly over an open flame or hot burner for a few seconds per side until pliable and glossy.
-
Spoon about 1/3 cup of batter into the center of each softened leaf square.
-
Fold the leaf over the filling into a tight rectangular packet and tie securely with kitchen twine or a banana leaf strip.
-
Bring a large pot of water to a boil and arrange the tied packets in a single layer, adding more water if needed to keep them submerged.
-
Reduce heat to a steady simmer, cover, and cook the packets for 90 minutes, checking occasionally to top up water.
-
Remove the packets from the pot and let them cool for 15 minutes before unwrapping; the filling firms up as it cools.
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Blue Drawers (Dukunu)
Blue drawers, also called dukunu or tie-a-leaf, is a Caribbean steamed pudding made from grated cornmeal, coconut, and warm spices, bundled in banana leaves and simmered until firm. The leaves impart a faint earthy aroma while the filling turns dense, sweet, and custardy. It's a traditional street snack and dessert, often paired with saltfish or eaten on its own.
2 hr 15 min 12 servings 245 cal
Ingredients
- 3 cups fine yellow cornmeal
- 1 cup freshly grated coconut
- 1 cup brown sugar
- 1 cup coconut milk
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 banana leaf squares, about 10 inches, softened over heat
- kitchen twine or strips of banana leaf, for tying
Method
- 1
In a large bowl, combine the cornmeal, grated coconut, brown sugar, cinnamon, nutmeg, ginger, and salt.
- 2
Stir in the coconut milk and vanilla extract, mixing until a thick, evenly moistened batter forms.
- 3
Fold in the raisins, distributing them evenly through the batter.
- 4
Let the batter rest for 15 minutes so the cornmeal can absorb the liquid.
- 5
Pass each banana leaf square briefly over an open flame or hot burner for a few seconds per side until pliable and glossy.
- 6
Spoon about 1/3 cup of batter into the center of each softened leaf square.
- 7
Fold the leaf over the filling into a tight rectangular packet and tie securely with kitchen twine or a banana leaf strip.
- 8
Bring a large pot of water to a boil and arrange the tied packets in a single layer, adding more water if needed to keep them submerged.
- 9
Reduce heat to a steady simmer, cover, and cook the packets for 90 minutes, checking occasionally to top up water.
- 10
Remove the packets from the pot and let them cool for 15 minutes before unwrapping; the filling firms up as it cools.