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Antiguan Coconut Sweet Potato Dumplings with Saltfish

Antiguan ducana made with sweet potato and coconut, served with savory saltfish.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Antiguan Coconut Sweet Potato Dumplings with Saltfish

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 25 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The ducana needs about 20 minutes of gentle steaming or simmering until the sweet potato dumplings feel firm.

Method

  1. Mix Sweet Potato, Freshly Grated Coconut, All-Purpose Flour, Brown Sugar, Ground Cinnamon, Nutmeg Powder, Coconut Milk, and Salt into a thick ducana batter.

  2. Shape the mixture into four small oval dumplings.

  3. Steam or gently simmer the dumplings over Water for 30 to 35 minutes, until firm and cooked through.

    30–35 min

  4. Heat Cooking Oil in a pan and cook Onion for 3 minutes.

    3 min

  5. Add Tomato, Scotch Bonnet Pepper, and Thyme, then cook for 3 minutes.

    3 min

  6. Add Salt Cod and cook for 5 to 6 minutes, stirring gently.

    5–6 min

  7. Serve the warm ducana dumplings with the savory saltfish mixture.

How to tell it's done

Ducana should be firm, moist, and lightly sweet, while the saltfish should be savory and flaky.

Getting it right

Tip

The ducana batter should be thick enough to hold shape; add flour only a little at a time if it feels loose.

What to serve it with

Serve with cucumber slices or a simple green salad to balance the sweet-savory flavors.

Common mistakes

The ducana falls apart or tastes floury.
Keep the batter thick enough to hold shape and simmer gently. If it looks loose, add flour a spoonful at a time before cooking.

Substitutions

  • Freshly Grated Coconut — Use Desiccated Coconut rehydrated with a little Coconut Milk if fresh coconut is unavailable.
  • Salt Cod — Use another firm salted fish only when Salt Cod is unavailable.

Storing and reheating

Refrigerate ducana and saltfish separately for up to 2 days. Reheat the ducana by steaming or microwaving covered, and warm the saltfish gently; freezing is not recommended.