Sweet cornmeal cakes wrapped in banana leaves and steamed until firm, flavored with coconut, cinnamon, and nutmeg. A traditional Haitian treat.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf, partially unwrapped
Garnishes: cinnamon dusting
Accompaniments: coffee, hot chocolate
Instructions
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1
If using fresh banana leaves, pass them briefly over an open flame to make them pliable. Cut into large rectangles.
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2
Mix cornmeal, sugar, cinnamon, nutmeg, vanilla, and salt in a large bowl.
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3
Add coconut milk, water, mashed banana, and raisins. Stir until a thick, smooth batter forms.
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4
Place two to three tablespoons of batter in the center of each banana leaf rectangle. Fold into tight packages and tie with kitchen twine.
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5
Arrange packages in a steamer or on a rack inside a large pot with water. Steam for one hour until firm.
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6
Let cool slightly before unwrapping. Serve warm or at room temperature as a sweet snack.
Did You Know?
Doukounou is one of the few Haitian dishes that directly preserves Taino cooking methods, specifically the technique of wrapping food in leaves for cooking.
Chef's Notes
Equipment Tips
- large mixing bowl
- banana leaves
- steamer or large pot
- kitchen twine
Garnishing
cinnamon dusting
Accompaniments
coffee, hot chocolate
The Story Behind Doukounou
Doukounou is a living link to Haiti's indigenous past, preserving the Taino technique of wrapping corn-based preparations in leaves for cooking. When African culinary traditions arrived with enslaved peoples, they enriched the dish with coconut and spices, creating the version known today. Doukounou occupies a special place in Haitian food culture as a treat that connects three continents: the corn of the Americas, the coconut of Africa and Asia, and the spices of global trade routes.
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