Duckanoo

Method

In a large bowl, combine cornmeal, grated coconut, sweet potato, plantain, sugar, melted butter, salt, cinnamon, nutmeg and vanilla extract, mixing thoroughly until well incorporated. Add water or coconut milk gradually until the mixture reaches a thick, porridge-like consistency. Blanch banana leaves briefly in hot water to soften them. Divide the mixture evenly onto the banana leaves and fold securely into parcels. Bring a large pot of water to boil and carefully place the parcels into the boiling water, seam side down. Boil for approximately 45 minutes to 1 hour until the duckanoo is set and firm. Remove with a slotted spoon and cool slightly before serving, either in the leaf wrapping or unwrapped on a plate.