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  1. In a large bowl, combine cornmeal, brown sugar, cinnamon, allspice and salt.
  2. In a medium bowl, combine coconut milk, molasses, vanilla extract, and raisins.
  3. Add coconut milk mixture to dry ingredients and stir well.
  4. Mixture should have the consistency of thick cookie dough.
  5. Stir in a few drops of water to thin if necessary.
  6. Drop about 2 tablespoons of dough into cooking bag, twist bag closed and secure with a rubber band or piece of string.
  7. Repeat with remaining dough.
  8. Fill a large kettle half full of water and bring to a boil over high heat.
  9. Carefully drop cooking bags into boiling water and reduce heat to medium-high.
  10. Cover, leaving cover slightly ajar to let steam escape.
  11. Boil gently for 1½ hours or until mixture is firm.
  12. With a slotted spoon, remove bags from water.
  13. Dry off bags and unwrap duckunoo.
  14. Serve warm or cold.