Ducuna Recipes Recipezaar

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DUCUNA



Ducuna image

Make and share this Ducuna recipe from Food.com.

Provided by Mand1642

Categories     Yam/Sweet Potato

Time 1h

Yield 5 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1 dash allspice
2 1/2 cups flour
2 sweet potatoes (large)
1 dash cinnamon (optional)
1/3 cup raisins (optional)

Steps:

  • Preparations for making Ducuna. First grate.the sweet potatoes and add sugar. Leave for a while it will spring water from mixture so. You do not have to add water at anytime.
  • Add spices and raisin, mix in the flour. You may proceed to add a little bit of water, if the mixture seems to be too watery add a bit more flour.
  • Spoon some of mixture in the foil paper. You maybe able to make about 5 individual Ducuna from the above recipe.
  • Wrap the Ducuna and place right into boiling water and boil for 45 minutes until they are firm. It will be hot. Carefully unwrap and enjoy.

Nutrition Facts : Calories 349.7, Fat 0.6, SaturatedFat 0.1, Sodium 29.9, Carbohydrate 78.2, Fiber 3.2, Sugar 22.3, Protein 7.3

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN BY "WHAT'S COOKING" ON 'RECIPEZAAR.COM'



QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN BY

Categories     Side     Vegetarian     Quick & Easy

Yield 4-6

Number Of Ingredients 9

1 (16 ounce) package prepared polenta (original, unflavored)
1/2 cup of freshly shredded parmesan cheese
romano cheese
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
3 garlic cloves, finely chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • 1Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish. 2Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks. 3Sprinkle cheese evenly across the polenta. 4In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds. 5Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta. 6Broil for 3-5 minutes.

DUCKANOO



Duckanoo image

Funny name for a boiled pudding from the Caribbean that is reminiscent of tamales dulces. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes".

Provided by Muffin Goddess

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups fine cornmeal
12 ounces fresh coconut, chopped
2 1/2 cups whole milk
3/4 cup raisins (either golden or dark)
4 tablespoons butter, melted
1/2 cup raw sugar (such as Sugar in The Raw)
4 tablespoons water
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
freshly whipped sweetened cream (optional, for serving)

Steps:

  • Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
  • Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed.
  • Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
  • Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour.
  • Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.

Nutrition Facts : Calories 674.8, Fat 32.4, SaturatedFat 24.1, Cholesterol 30.5, Sodium 146.6, Carbohydrate 91.8, Fiber 10.4, Sugar 36.6, Protein 10.7

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