duckanoo
{{short description|Caribbean dessert tamale}}
{{Use dmy dates|date=February 2022}}
{{Infobox food
| name = Duckanoo
| image = Jamaican cornmeal duckunoo.jpg
| image_size = 250px
| caption = Duckunoo made with cornmeal, spices, coconut milk, vanilla and raisins in Jamaica
| alternate_name = Tie-a-leaf or blue drawers (in Jamaica); Doukounou (in Haiti); Ducana (in Antigua and Barbuda)
| country = Caribbean
| creator = Indigenous Amerindians, then adopted by Africans who were brought to the Caribbean
| course =
| type = Sweet starch / Dessert
| served = Hot or warm
| main_ingredient = Batata, coconut, spices, brown sugar, cornmeal and coconut milk
| variations = Sweet tamale or Tamal dulce; Tamalito (in Latin America)
| other =
}}
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles. It is a variation of tamale, which originated in Mesoamerica as early as 8000 to 5000 BC.{{cite book|title=Tamales| last=Daniel|first=Hoyer|date=2008|publisher=Gibbs Smith|isbn=9781423603191|edition=1st|location=Salt Lake City, Utah|oclc=199465927}} The Caribbean dish which has Amerindian and African influences,{{cite web |date=January 2023|title=Dukunoo: a recipe of ingenuity / Cookup |author= Vaughn Stafford Gray|url=https://www.caribbean-beat.com/issue-174/dukunoo-a-recipe-of-ingenuity-cookup#axzz8wLCNLyOP|access-date=2025-01-04}} is typically made from batata (sweet potato), coconut, cornmeal, spices like cinnamon and nutmeg, brown sugar and vanilla, all tied up in a banana leaf. It is then cooked in boiling water.Breton, Father Raymond: 1665. Dictionnaire, Caraibe-Francois. Gilles Bouquet, Auxerre, France. Chambers, Mr. Walter: 1995. Personal communication.Jane, Charles: 1982. Antigua Black - A Pineapple of the Gods. Museum Library, ref: P-10.Little & Wadsworth: 1964. The Common Trees of Puerto Rico and the Virgin Islands, US Department of Agriculture, Puerto Rico.Martin, F.W. & Rubert, Ruth M.: 1979. Edible Leaves of the Tropics, US Dept. of Agriculture, Puerto Rico.
History
Duckunoo originated in the Caribbean and is closely related to the Mesoamerican 'tamale de dulce' or 'tamal dulce' (sweet tamale), which is a popular indigenous dessert in the Americas, especially in Mexico.{{Cite web |date=2019-03-11 |title= My Latina Table:How To Make Authentic Sweet Tamales (3 Different Varieties)|url=https://www.mylatinatable.com/how-to-make-authentic-sweet-tamales/ |access-date=2024-11-17|language=en}} It is the sweet variation of the more popular savoury tamale, which may date from around 100 AD, according to archaeologists Karl Taube, William Saturno, and David Stuart. It was adopted by Africans who were brought to the Americas during slavery and indentureship— particularly the Maroons, who intermingled with the Amerindians. Corn and sweet potato which are native to the Americas were staples of Mesoamericans, and the indigenous Amerindians, the Arawaks, cultivated them in the Caribbean,{{Cite web |date=2011-10-05|title= Smithsonian: Who Were the Taíno, the Original Inhabitants of Columbus' Island Colonies?|url=https://www.smithsonianmag.com/history/who-were-taino-original-inhabitants-columbus-island-73824867/|access-date=2024-11-17}}{{Cite journal|date=2023-10-11 |title= Edible flora in pre-Columbian Caribbean coprolites: Expected and unexpected data|pmc= 10566737|language=en|last1= Reynoso-García|first1= J.|last2= Santiago-Rodriguez|first2= T. M.|last3= Narganes-Storde|first3= Y.|last4= Cano|first4= R. J.|last5= Toranzos|first5= G. A.|journal= PLOS ONE|volume= 18|issue= 10|pages= e0292077|doi= 10.1371/journal.pone.0292077|doi-access= free|pmid= 37819893|bibcode= 2023PLoSO..1892077R}} which could explain their use as key ingredients.{{cite web|title=The Taino's Contributions to Jamaican Cuisine|url=https://www.my-island-jamaica.com/the-tainos-contribution-to-jamaican-cuisine-bammies-and-more.html|access-date=2025-02-12}}
Etymology
In Ghana, there is a dish known as dokono or Odokono in the Twi language,{{cite web |date=2006-01-12 |title=A Dictionary of Ghanaian English |url=https://www.rogerblench.info/Language/English/Ghana%20English%20dictionary.pdf|access-date=2024-12-10 |language=en}} which is made from fermented corn dough. Though this dish is different from the Caribbean dessert, variations of its name have been adopted regionally.{{cite web|date=2016-09-19 |title=African dokono, Caribbean dokunu, South American dokoen and doku|url=https://tamaledigest.blogspot.com/2016/09/african-dokono-caribbean-dokunu-south.html|access-date=2025-02-12}}
Variations and similar dishes
=Caribbean=
==Lesser Antilles==
In Antigua and Barbuda,Luffman, John: 1788. A Brief Account of Antigua ... In Oliver’s History, 1898. ingredients such as eddoe / dasheen is used, and ducana is often served with okra, eggplant, vegetables and bonavista bean— a popular meal during Easter.{{Cite web |date=2016-09-14 |title= Ducana (Antiguan Boiled Sweet Potato) |url=https://tarasmulticulturaltable.com/ducana-antiguan-sweet-potato-dumpling/ |access-date=2024-11-17|language=en}}
Sometimes, other islanders use pumpkin, plantain-flour or regular flour as a substitute for cornmeal, butter and raisins. The dish is called paime, in Trinidad and Tobago, which is eaten especially at Christmas.{{cite web | url=https://www.simplytrinicooking.com/trinidad-paime/ | title=Trinidad Paime: A Favourite Christmas Treat | date=25 January 2008 | publisher=SimplyTriniCooking.com | accessdate=2024-12-05}} The more savoury version is called pastelle— also prepared in Puerto Rico, the Dominican Republic and Colombia, and is similar to tamale, hallaca (from Venezuela) or ayaka (from Aruba, Bonaire and Curaçao).
In St Lucia, paime also called penmi, is typically eaten on Jounen Kwéyòl or Creole Day.{{Cite web |date=2023-10-15 |title= Jounen Kwéyòl foods: Penmi|url=https://stlucia.loopnews.com/content/jounen-kewyol-foods-penmi-recipe|access-date=2024-12-05|language=en}}
==Greater Antilles and Belize==
In Jamaica, it is common to add grated green banana, coconut, sweet potato and/or cornmeal with coconut milk, brown sugar, mixed spices (cinnamon, nutmeg and anise) and vanilla— raisins are optional.{{Cite web |date=2013-08-01 |title= Sweet treat for Jamaican foodies|url=https://jamaica-gleaner.com/gleaner/20130801/cook/cook1.html|access-date=2024-12-05|newspaper= Jamaica Gleaner|language=en}} It can be served with an orange sauce.{{Cite web |title= Duckunoo|url=https://gracefoods.com/recipe-a-z/recipe/4817-cornmeal-duckunoo|access-date=2024-12-07|website= Grace}} Blue drawers or tie-a-leaf is eaten as a dessert or snack, but is typically seen at cultural or heritage celebrations.{{Cite news |date=2018-07-24 |title= JCDC Hosts Culinary Arts Expo August 2|url=https://jis.gov.jm/jcdc-hosts-culinary-arts-expo-august-2/|website= Jamaica Information Service (JIS)|language=en}}
Doukounou is considered to be a sweet and/or savoury dish eaten as a breakfast or dessert, in Haiti. It is made with cornmeal, milk, sugar, cinnamon, raisins, vanilla extract and eggs, and is served with a sweet sauce.{{Cite web |date=2023-08-03 |title= Chef's Pencil: 9 Tasty Haitian Desserts You Need to Try |url=https://www.chefspencil.com/haitian-desserts-you-need-to-try/|access-date=2024-12-07|language=en}}
There is a similar dish called guanime dulce in Puerto Rico, which is prepared with cornmeal or corn flour, coconut milk and sugar / honey or molasses.{{Cite web|date=2016-05-11|title= Guanimes Dulces (Recipe for Sweet Guanimes |url=https://www.recetaspuertorico.com/acompanates/guanimes-dulces/|access-date=2024-11-17}} It can also include ripe plantain, raisins, vanilla and anise.{{Cite web |date=2015-05-05 |title=Receta de Guanimes de plátano|url=https://www.recetasgratis.net/receta-de-guanimes-de-platano-6931.html|access-date=2025-02-12}}
In Belize, the dish is called dukunu, tamalito or ducunu which is said to be the Garifuna word for 'boiled corn'.{{Cite web|date=2021-07-21|title=Tamalito (Ducunu)|url=https://melindas.com/blogs/recipes/tamalito-ducunu-1#:~:text=They%20are%20also%20know%20in,%2C%20carnitas%2C%20barbacoa%2C%20etc.|access-date=2024-11-17|language=en}} It includes cornmeal, sweet corn, sugar, butter, baking powder and coconut milk.{{Cite web|title= A Delicious Belizean Dish: Dukunu|url=https://www.belizehub.com/delicious-belizean-dish-dukunu/|access-date=2024-11-17|language=en}}
=Latin America=
==Central America==
In Latin America, particularly Mexico, there are a variety of sweet tamales and tamalitos which are made in different colours and flavours, with masa instead of cornmeal, and cooked in corn husks. Ingredients include sugar, cinnamon, raisins, nuts, fruits or fruit preserves like pineapple, strawberry and peach, cajeta or dulce de leche and chocolate. They are typically eaten on Día de la Candelaria, during Christmas and other holidays, and as a common street food.{{Cite web |date=2019-03-11 |title= My Latina Table:How To Make Authentic Sweet Tamales (3 Different Varieties)|url=https://www.mylatinatable.com/how-to-make-authentic-sweet-tamales/ |access-date=2024-11-17|language=en}}{{Cite web |date=2021-01-30 |title= Sweet Tamales – Tamales de Dulce|url=https://mysliceofmexico.ca/2021/01/30/sweet-tamales-tamales-de-dulce/ |access-date=2024-12-05|language=en}} In Oaxaca, Mexico, they are eaten for breakfast. A similar dish called chepo or uchepo from the Tierra Caliente region (Michoacán and Guerrero), is made with corn, milk, baking powder, sugar, cinnamon, vanilla, butter and/or crème fraîche.{{Cite web |title=Uchepos |url=https://hoycocinoyo.com.mx/especialidades/tamal-de-elote-dulce-receta-uchepos-michoacanos/|access-date=2024-12-07 |website=Hoy Cocino Yo}}{{Cite web |title=Uchepos (Fresh Corn Tamales) Recipe |url=https://www.foodandwine.com/recipes/uchepos-fresh-corn-tamales |access-date=2024-12-07 |website=Food & Wine |language=en}} It may be served with green tomatillo salsa, queso fresco or covered in sweetened condensed milk.{{Cite web |last=CZ |first=Joel |date=2022-02-18 |title=Corundas and Uchepos: The Tamale Lovers Rejoice |url=https://www.vamonostomexico.com/mexican-gastronomy/corundas-and-uchepos/ |access-date=2024-12-07 |website=Vamonos to Mexico |language=en-us}} It is typically eaten during the summer.{{Cite web |author=Sylvia Reynoso, UCCE Master Food Preserver of El Dorado County|date=2021-07-14 |title=Pre-Columbian Uchepos for Modern Day Eating|url=https://ucanr.edu/sites/mfp_of_cs/files/365816.pdf|access-date=2025-02-12|website=University of California Agriculture and Natural Resources}}
File:Tamal verde salado y dulce verde.jpg
File:Tamal-de-cambray-2.jpg tamal de cambray]]
Similarly, in Guatemala, tamales or tamalitos de elote are made with corn instead of masa, brown sugar, cinnamon, vanilla and/or cheese, cream and raisins.{{Cite web|title=Guatemalan Tamal De Elote: Easy Recipe For Sweet Corn Tamales | date=11 January 2022| url=https://growingupbilingual.com/guatemalan-tamal-de-elote-easy-recipe-for-sweet-corn-tamales/|access-date=2024-12-07|language=en}} Tamal de cambray is another traditional dessert usually prepared for special occasions and Christmas. It is made with raisins, almonds or prunes, pink sugar or colouring, margarine and masa with cinnamon or anise water.{{Cite web|title= Tamales De Cambray: An Easy Recipe for Guatemalan Sweet Tamales| date=2 December 2021| url=https://growingupbilingual.com/tamales-de-cambray-an-easy-recipe-for-guatemalan-sweet-tamales/|access-date=2024-12-05|language=en}} Tamalito is also made in Honduras, and it is a popular street food.{{Cite web|date=2017-10-22|title=Honduran: Sweet Corn Tamales–"Tamalitos" |url=https://therecipeisland.blog/sweet-corn-tamales/|access-date=2024-12-07}} Ingredients include corn, sugar, salt and milk, with butter and/or cheese.{{Cite web |title= Tamalitos de elote |url=https://www.buenprovecho.hn/recipe/tamalitos-de-elote/|access-date=2024-12-07}}
Nicaraguan sweet tamale or yoltamal can be made with masa, corn, evaporated milk, sugar, cinnamon, vanilla and fruits / fruit preserves.{{Cite web|title= Sweet Tamales Nicaragua| date=28 March 2021| url=https://customcakesbyjill.com/sweet-tamales/|access-date=2024-12-05|language=en}}{{Cite web|title=Nicaraguan Sweet Tamales| url=https://www.verybestbaking.com/carnation/recipes/nicaraguan-sweet-tamales/|access-date=2024-12-05|language=en}} It is served with cream / crème fraîche or queso fresco.{{Cite web|title= Recetas de Nicaragua: Nicaraguan Yoltamal| url=https://www.recetas-nicaragua.com/recetas/entradas/yoltamal-nicaraguense|access-date=2024-12-07}}
In Costa Rica, a variation called tamal dulce de elote or tamalitos de elote{{Cite web| date=2009-08-16|title= Cocina Costarricense:Tamal dulce de elote|url=https://www.recetasdecostarica.com/2009/08/tamales-dulce-de-elote.html|access-date=2024-12-05}} is made, usually for Christmas and/or Holy Week (Semana Santa). Ingredients include corn (grated or ground) or masa, sugar, butter / margarine, cream, flour, vanilla and/or cheese. The mixture is wrapped in banana / plantain leaves or corn husks, and then baked.{{Cite web|title= Tamalitos de elote -Sicultura Costa Rica |url=https://si.cultura.cr/manifestaciones-culturales/tamalitos-de-elote|access-date=2024-12-07}}
==South America==
In Brazil, pamonhas{{Cite web |date=2024-10-11 |title= Brazilian Cuisine: Pamonha|url=https://cookifya.com/brazilian-cuisine/pamonha/|access-date=2024-12-06|language=en}} are made with grated or ground corn, sugar, coconut milk, butter, cinnamon and/or coconut, and then boiled in corn husks or banana leaves. They are indigenous to the northeastern region,{{Cite web |date=2021-04-18 |title= Pamonha, Brazilian Sweet Corn Dish|url=https://blog.amigofoods.com/index.php/brazilian-foods/pamonha/|access-date=2024-12-06|language=en}} and can be found in Minas Gerais, Goiás, Mato Grosso, Rondônia, São Paulo, Paraná and Tocantins. In some regions, the dish resembles a corn cake wrapped in banana leaves, later dissolved in sugar and water when served, hence the name garapa de pamonha. Pamonhas are widely consumed during Festas Juninas, a festival which coincides with Brazil’s harvest of corn and the end of the rainy season. They are sold in shops or by street vendors as a sweet snack or dessert. The name “pamonha” comes from the indigenous Tupi-Guarani word pa'muna meaning 'sticky', which might describe the dish's consistency.
There are many other variations of sweet tamales, humitas (humintas) or bollos (envueltos), similar to
duckunoo and the other regional variations mentioned, which are made in Panama, Peru, Bolivia, Ecuador and Colombia. In the central Andes region, sweet humitas{{Cite web |title= Humitas dulces|url=https://www.tasteatlas.com/humitas-dulces|access-date=2024-12-10|language=en}} are made with fresh corn, butter, sugar, cinnamon, vanilla, evaporated milk, anise and raisins.{{Cite web |date=2024-07-14 |title= Humitas Dulces de Choclo: Traditional Peruvian Sweet Corn Treat|url=https://en.ceciliatupac.com/post/peruvian-humitas-dulces-recipe|access-date=2024-12-10}} They are wrapped in corn husks and can be cooked in boiling water, in a pachamanca oven, or steamed.
Bollos{{cite book|author= Angel de Altolaguirre and Duvale|title = Vasco Nuñez de Balboa
|year = 1914|page = 160|url= https://archive.org/stream/vasconuezdeba00alto#page/160/mode/2up/search/maiz}} can be made with masa, cornmeal, plantain, batata (sweet potato) or cassava / yuca.{{cite book |author = Diego Ruiz de Campos|title =Biblioteca Nacional de Panamá: Relación sobre la Costa de Panameña en el Mar del Sur|year = 1981–1986|page= 285
|url=http://bdigital.binal.ac.pa/bdp/older/geografiapa-3.pdf}}{{cite book|author = Juan Requejo Salcedo|title = Biblioteca Nacional de Panamá: Histórica y Geográfica de la Provincia Panamá|year = 1981–1986|page= 285|url =http://bdigital.binal.ac.pa/bdp/older/geografiapa-4.pdf}}{{Cite web |date=2013-07-28 |title=Bollos de Mazorca (Colombian) |url=https://www.mycolombianrecipes.com/bollos-de-mazorca-steamed-fresh-corn-rolls/|access-date=2024-12-10}}{{Cite web |date=2011-05-23 |title=Bollos de Angelito |url=https://saboreandoacolombia-blogspot-com.translate.goog/2011/05/bollo-de-angelito.html?_x_tr_sch=http&_x_tr_sl=es&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc|website=Saboreando a Colombia |access-date=2024-12-10}}{{Cite web |date=2014-12-02 |title=The popular Sucre buns, gastronomic heritage |url=https://www-elheraldo-co.translate.goog/tendencias/2014/12/02/los-populares-bollos-de-sucre-patrimonio-gastronomico/?_x_tr_sl=es&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc|access-date=2024-12-10}} They are boiled in corn husks, sugarcane leaves or banana leaves. Depending on the type, other ingredients may include coconut, pumpkin, sugar, honey, vanilla, cheese, panela, anise, cinnamon, milk and/or banana (ripe or green).
File:Tamal peruano envuelto.jpg envueltos cooked in plantain leaf]]
Tamalito de elote.jpg|Tamalito de elote
File:Envueltos de maiz.jpg|Guatemalan envueltos / bollos made with corn
File:Pamonha (8226084473).jpg| Pamonhas in Natal, Brazil
File:Humintas, dulces y de ají.jpg| Traditional Holy Week dish—sweet and spicy humitas
File:Humintas de Sorata 3.jpg| Bolivian humintas made with corn, anise, sugar, cinnamon and a little oil