Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 cups yellow cornmeal
- 1 1/2 cups dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- 1/3 cup raisins
Directions
In a large bowl, combine cornmeal, brown sugar, cinnamon, allspice and salt.
In a medium bowl, combine coconut milk, molasses, vanilla extract, and raisins. Add coconut milk mixture to dry ingredients and stir well. Mixture should have the consistency of thick cookie dough.Stir in a few drops of water to thin if necessary.
Drop about 2 tablespoons of dough into cooking bag, twist bag closed and secure with a rubber band or piece of string.
Repeat with remaining dough.
Fill a large kettle half full of water and bring to a boil over high heat.
Carefully drop cooking bags into boiling water and reduce heat to medium-high.
Cover, leaving cover slightly ajar to let steam escape.
Boil gently for 1 1/2 hours or until mixture is firm.
With a slotted spoon, remove bags from water.
Dry off bags and unwrap duckunoo. Serve warm or cold.
Category:Trinidadian Recipes
Category:Trinidadian Desserts