My son and I cook three delicious recipes from Antigua and Barbuda in the Caribbean. We cook saltfish, ducana, and chop-up for a traditional and hearty Antiguan meal on our international kids cooking adventure.
ЁЯФ┤ Subscribe https://bit.ly/3oKDBqi for new weekly episodes of Around the World in One Kitchen when my three year old son Sam and I cook authentic food from every country in the world
Read more about this experiment and Antiguan and Barbuda cuisine: http://eatthisny.com/2021/02/11/web-series/saltfish-ducana-and-chop-up-from-antigua-and-barbuda-around-the-world-in-one-kitchen/
Logo: noahdiamond.com/design
I guess you could call this plate Antiguan breakfast.
This is also a popular combination on Good Friday, when many Antiguans don’t eat meat.
The main protein here is saltfish, also known as dried salted cod (sometimes other fish are used). This dish is both the name of the dish and of the ingredient (not so different from Algerian couscous in that way).
You certainly find saltfish all over the region (from Jamaica to Trinidad) but ducana seems to be a bit more specialized. From my research, Antigua is most associated with Ducana, but you can also find them on St. Vincent and the Grenadines.
It’s essentially a sweet potato dumpling that is cooked in the same manner as a tamale. While tamales are wrapped in a corn husk, ducana are wrapped up in a banana leaf and boiled. It’s a bit unusual sounding, but is incredibly delicious. The sweetness of the dumpling contrasts with the salty savory saltfish very well.
And probably for a bit of good health, we have chop-up. Just as the name indicates, vegetables are softened and chopped up into a mash. Hearty greens like callaloo or spinach are the base and then the other vegetables could be eggplant, squash, okra, onions, or just about anything else that softens that you can get your hands on.
RECIPE:
INGREDIENTS:
Saltfish
1.5 pounds dried and salted cod soaked in water overnight
1 tbspn olive oil
1 yellow onion medium
2 peppers (can be green, red, or combo) sliced into strips
2 garlic cloves sliced thin
1 tbspn dried thyme
1 cup tomatoes diced
2 tbspn apple cider vinegar
1 tbspn butter
1 hot pepper (scotch bonnet or something else) pierced throughout with a knife
1/2 tspn black pepper
Ducana
1.5 cups flour
1 tspn cinnamon
1/2 tspn nutmeg
2 white sweet potatoes peeled and grated
2 cups coconut grated
1/2 cup raisins
1 cup brown sugar
1 tspn vanilla
salt
8-10 banana leaves or aluminum foil
Chop-Up
1 bunch hearty greens like spinach or calalloo
1 eggplant peeled and cubed
1 onion chopped
1 tbspn olive oil
INSTRUCTIONS
Saltfish
Be sure to soak the salted cod overnight. Change the water every few hours.
Add the fish to boiling water and boil for 45 minutes.
Drain the water and pour cold ice water on fish to cool it down.
Once cool, drain from the water and remove bones breaking apart the fish pieces with your fingers.
Heat olive oil in frying pan over medium high heat. Add sliced onions, peppers, garlic, and thyme. Stir until translucent.
Add diced tomatoes, apple cider vinegar, butter, hot pepper, and black pepper and continue to saute. Add shredded fish and lower heat. Cook for 5-7 minutes, stirring occassionally.
Ducana
Wash banana leaves well and dry thoroughly. If you’re feeling brave, you can quickly heat the banana leaves over an open flame to dry and stiffen. This makes them easier to work with. Be sure to constantly move the leaf over the flame to prevent burning or flames.
Mix flour, cinnamon, nutmeg, and pinch or two of salt. Add grated sweet potatoes, coconut, sugar, raisins, and vanilla. Mix very well.
Spoon mixture carefully onto a 5 inch square of banana leaf. Wrap up tightly and tie closed ensuring there are no open areas. Alternatively, you can use aluminum foil.
Boil large pot of water and add dumpling. Cover and steam for 45-60 minutes.
Be sure to let cool slightly before you unwrap and enjoy the insides.
Chop-Up
Chop greens well. Add to boiling water and cook until wilted. Drain and season with salt and pepper. Set aside.
Heat olive oil over medium heat and sautee onion until softened. Add eggplant cubes and season with salt. Cook stirring often until eggplant becomes mushy. Season and add greens. Stir all together.
TIMESTAMPS:
Introduction to Saltfish, Ducana, and Chop-Up: 0:00
To jump straight to the cooking: 1:24
Ducana 1:24
Saltfish: 4:01
Chop-Up: 5:35
The Carbs: 3:44
The Final Dish: 5:59
Sam’s Food Review 6:27
Bonus Clip: 7:26
Watch our most recent videos: https://www.youtube.com/user/EatThisNY/videos
Watch the original journey Around the World in One City with guests at global restaurants in New York City: https://www.youtube.com/playlist?list=PLR4R6woLBRs2g5zm1kllhzIJfizhYpfU4
CONNECT WITH US:
Eat This NY Blog – http://eatthisny.com
Instagram – https://www.instagram.com/eatthisny/
Facebook – https://www.facebook.com/Eat-This-NY-209449281899
Twitter – https://twitter.com/eatthisny
source
