Love this! My parents are from Antigua and my husband. We make dukuna and salt fish every Good Friday. The sweet potato that is used is different though. It is called batata in the Caribbean store the flesh is white. You did a great job! I saw you put raisins. In some homes we don’t, it’s a debate yearly lol raisins or no raisins.
Definitely need white sweet potatoes .... in Barbados we have a similar recipe called conkies with pumpkin instead of sweet potatoes... raisins always!!!
The fact that you researched this region- I am super impressed- nice one, I appreciate the cultural sensitivity 🤗😊💯 Ps. I live in Bermuda way north of the Greater Antilles... 😊😊 Every Sunday it’s tradition to have Codfish ( salted cod) and Potatoes - there is a red sauce, butter &onion sauce or egg sauce ( less common- my Mom makes it and it’s delicious) served with Avocado, boiled egg and a banana. Johnny Bread or cornbread as well... A lot of our grandparents came from the Islands- St.Kitts and Nevis, Antigua, Jamaica, etc... so you will see a lot of similar ingredients 😊 Can’t wait until you get to Jamaica and Trinidad- so much yummy food.
Apologies if this advice has already been given (I'm new to your channel and only part-way through the series!) but if you work with banana leaves again try briefly holding/moving them over a low flame on your stovetop (until they change to a darker green). This will make the leaves more pliable and less likely to crack when folding. It also makes your kitchen smell delicious.
This was amazing to watch you cover Caribbean food! Ducana is a staple in many Caribbean islands, usually eaten around Easter for some. I got a little homesick for the US Virgin Islands watching this. In the Caribbean, our sweet potato is actually different.
@@antichef And I shall be there to watch! This series is an awesome idea and I can't wait to see what dish you do next! Also appreciate the fact you learned a bit about the Caribbean- we are a beautiful and diverse people.
Love to see this, thanks! In Antigua we pronounce it DU-KU-NA. You can absolutely use foil paper instead if you don't have banana leaves but love how you kept it as authentic as possible. Yum 👍🏽🥰
That looks so good! Being Filipino, I can't help but crave that fish dish over rice, and have the sweet potato has a side or even dessert. Very impressive!
Thank you for featuring Antigua. This is my country and we have amazing food. The fish to me was too much work lol I’d just buy the salt fish from the store but I’m guessing you worked with what you have. Thanks for sharing.
I love the fact that you're trying these carribean dishes! I'm from 🇹🇹 Trinidad and I hope that you have an opportunity to try some trinidadian dishes! Love your work btw!
I am live in Nevis in the Caribbean, which is a 10 minutes flight away from Antigua and I can see Antigua literally from my island. Great first attempt. We here in Nevis make saltfish similarly to Antiguans and Barbudans as well as most people who live in the Leeward islands. Another general knowledge trivia is the Lesser Antilles are further broken down into Leeward islands and Windward islands. I eat saltfish almost every week so I will give some tips. 1. Buy the prepared saltfish (salted cod is best). Most Caribbean people never make it from scratch. So go to a Caribbean shop and see if they have it. 2. Boil the saltfish with sugar which will help to draw out the salt from the fish. Soursop leaves are great to boil the salt fish with it, but you will not get access to that. 3. Add in butter, as you know that is added flavour. 4. Allow the fish to simmer in the sauce for well over 30 minutes to 1 hr. The sauce is supposed to be more coated on the fish much better so that you cannot see the white colour of the fish. 4. Fresh tomatoes are a great addition before adding the tomato sauce. If added allow the tomatoes to release its juices before adding the sauce. 5. There is no need for vinegar to the recipe, you will get the acidity from the tomatoes 6. This is my personal preference, but I like to add both ketchup (sweet type of ketchup) and tomato paste for a better flavour sauce.
In regards to Ducana, you are not pronouncing it properly, but that is okay. Ducana is endemic to Antigua, but we make something similar called conkie. Here is another tip. When dealing with banana leaves, you will need to either quickly blanch the leaves or place the leaves over open flame. This will make the leaves pliable. Also we use the strips of strings that come from the banana tree to tie, which will need to be blanch as well. In regards to conkie, we use grated coconut, grated sweet potatoes, grated pumpkin, with all the ingredients you used, but NO raisins. Good attempt.
Yeah there is literally no reason to salt your own fish, you are basically just removing water and adding it back again... if you have fresh fish, use it fresh, but that's obviously not gonna be appropriate for a salt-preserved fish-dish.
@@Sindrijo He needs to salt the fish due to the recipe is based on salted cod fish. In present times, we don't need to salt meat because we have refrigerators, but fresh fish and meat are different in texture and flavor to salted fish and meat. Salt fish is a delicacy and known fixture in English Caribbean cuisine. But as I said in an earlier comment, we buy it already salted and don't need to go through that initial process.
Wow... And I even went to school with people from st Lucia, st Kitts and Nevis, Grenada (not even sure it's Caribbean). Just to say I admire you for looking really looking up and learning about the places you'll cook a dish from.
Our favorite place to visit is Bonaire. It’s the far,far southwestern Caribbean and it’s a Dutch island. We scuba dive so don’t spend a lot of time going to restaurants but it’s a great island for water lovers.
I really love this series!! Been watching your stuff for a while since you've been making the milk bar cakes. Just keeps getting better, man! Watching from the 🇵🇭🇵🇭
thank you for saying Antigua correctly. we gonna have to work on how you say Barbuda lol. Also we gonna work on how you say Ducana. But I love your curiosity. You are welcome here anytime
I am happy you are doing a meal from all countries in the world, I am intrigued when you reach Trinidad and Tobago what you will choose, as there is no one dish but a few such as Pelau, Roti, (Trinidad) Crab and Callaloo (Tobago)
Love Roti. Years ago, I had a roommate who was from Trinidad and Tobago. I used to love watching her make the Roti and cook it. Such wonderful memories.
Just a heads up…the sweet potato in Antigua is not the yellow sweet potatoes found in the states. Your Farmers market may have the correct sweet potato under the name “Boniato” or Korean sweet potatoes are more likened to the sweet potatoes found in the Caribbean.
Is this a dessert? (all that sugar) With fish? My country (Cameroon) has many dishes wrapped in banana leaves. But we steam rather than submerge... I still don't know what to recommend though. I really want you to try something different but that you'll like
