Authentic Belizean Ducunu: A Step-By-Step Guide

Ducunu, a Belizean dish, is a sweet tamales-type dish made with corn and coconut milk. It is a staple in Belize, where it is also known as boiled corn, derived from the Garifuna language. The Garifuna are an Afro-indigenous people originally from the Island of St. Vincent who eventually settled in Belize. Ducunu is a time-consuming dish to prepare, but it is a unique culinary treat with a rich flavour.

Soak corn husks in water

To make Belizean ducunu, you'll need to start by soaking some corn husks in water. This is an important step as it ensures the husks are soft and pliable, making them easier to fold and work with when it comes to wrapping your ducunu.

You'll want to use enough corn husks to make between 6 and 8 ducunu, depending on how large you make them. The corn husks should be completely submerged in a bowl of water and left to soak for at least 30 minutes but ideally for a few hours or until they are soft. You can also use the husks from corn on the cob, but these will need to be boiled to soften them enough to work with.

While your corn husks are soaking, you can get started on the ducunu filling. This is made by roasting corn kernels and blending them with coconut milk, butter, salt, sugar, and baking powder. Check out the full recipe below.

Once your corn husks are soft, you can fill them with the ducunu mixture and fold the sides towards the centre. Place the filled husks in a steamer and steam for around 30 minutes.

Finally, serve your freshly steamed ducunu and remember to let your guests know to remove the husks before eating!

Prepare corn and other ingredients

To prepare the corn and other ingredients for Belizean ducunu, you'll need 6-8 ears of corn, which you'll shuck and roast in the oven. You can then slice the corn kernels off the cob and blend them with water to create a liquefied mixture.

Next, you'll want to gather and prepare the remaining ingredients: coconut milk, butter or margarine, baking powder, salt, and sugar. You will also need corn husks, which should be pre-soaked in water until they are soft and pliable.

Some recipes call for additional ingredients, such as black pepper, vegetable or coconut oil, and sweet bell peppers, so feel free to include these if you wish. You can also add a little hot sauce to give your ducunu a kick.

Once you have all your ingredients ready, it's time to start combining them. Melt the butter or margarine and add it to the liquefied corn mixture, along with the coconut milk, baking powder, salt, and sugar. Mix everything together in a blender or by hand until you have a smooth, uniform batter.

Make the filling

To make the filling for Belizean ducunu, you will need:

• 6-8 ears of corn, shucked
• 1/2 cup of coconut milk
• 2 tablespoons of melted butter
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of sugar

Preheat your oven to 375°F (190°C). Use butter to coat the corn, then wrap each ear in foil. Place the wrapped corn on a baking dish and roast in the oven for 25-30 minutes until tender.

Once the corn is roasted, remove it from the oven and use a knife to slice off the corn kernels. Put the corn kernels and 2 tablespoons of water in a blender and blend until liquefied. Then, add the coconut milk, remaining butter, salt, sugar, and baking powder to the blender and mix until smooth.

Now you have your filling for the ducunu! The next step is to assemble and steam the tamales.

Fold the tamales

Now that you have your corn mixture, it's time to fold the tamales!

Start by taking a corn husk and filling it with 1-2 tablespoons of the corn mixture. You can use a spoon to do this, or you can pour the mixture directly into the husk. Be careful not to overfill the husk, as you will need to be able to fold it closed.

Once the husk is filled, carefully fold the sides of the husk towards the centre. You want to create a tight package that will hold together during steaming. Some people like to fold the husk like an envelope, while others prefer to roll it into a cylinder. Either method will work, so choose the one that you find easiest.

If you're using the envelope method, simply fold the sides of the husk towards the centre, one after the other, until they overlap. Then, fold the top and bottom of the husk towards the centre as well, securing the package.

If you're using the rolling method, start by folding one side of the husk tightly over the filling towards the centre. Then, fold the other side over, overlapping the first fold. Finally, roll the husk from the bottom up, creating a tight cylinder. You can secure the husk with a strip of corn husk or kitchen twine if needed.

Repeat this process until you have filled and folded all of your corn husks. This may take some time, so feel free to take breaks as needed!

Once all of your tamales are folded, it's time to steam them. Place them in a steamer and cook for 20-30 minutes, or until they are firm and cooked through.

And that's it! Your Belizean ducunu is now ready to serve. Be sure to remove the husks before eating and enjoy the delicious, sweet and savoury flavours of this unique dish.

Steam the tamales

To steam the tamales, start by setting up your steamer and adding water below the steam basket. Make sure there is enough water in the steamer—fill it up to the steamer insert. Place the tamales in the steamer, open side up, and stack them so they are not falling over. Be careful to ensure that the water is not touching the tamales, as this will make the masa mushy.

Turn the heat up to high and wait for the water to start boiling. Once the pot is producing lots of steam, reduce the heat to medium, cover, and steam. Most tamales take at least 45 minutes but can take up to 1 hour or 1 hour and 30 minutes, depending on their size and how much filling they contain. If you are using a pressure cooker, 15 minutes will be enough.

Check the tamales after 45 minutes to see if they are ready. To do this, remove one tamale and unwrap it. If the corn husk comes away from the masa without sticking, the tamales are ready. If you are using a steamer, you will also need to check the water level consistently and add more water as needed.

Once the tamales are cooked, remove them from the steamer and place them on a platter. Cover with a clean kitchen towel and let them rest for 30 minutes to finish cooking. They will still be hot when you serve them.

Frequently asked questions