Antiguan ducana

Prepare the banana leaves by cutting them into 30cm x 20cm pieces, then rinse and set aside to dry.

Mix the flour, cornmeal, sugar, cinnamon, nutmeg and ½ tsp of salt in a bowl, then add the grated pumpkin and coconut, and combine well. Gradually add the milk and vanilla extract, mixing while you pour to avoid any lumps, until a wet mixture forms. Fold in the butter, followed by the raisins. Chill until you are ready to fill the banana leaves.

Prepare the steamer and let the water start to boil on a low-medium heat.

To fill the banana leaves, put a prepared leaf on a flat surface, pour a little oil on your hands, then rub lightly onto the leaf. Add a few spoonfuls of the mixture into the centre of the leaf. Shape the dough into a log shape with your hands, keeping it in the centre of the leaf. To seal, fold the longest horizontal sides into the centre, covering the dough entirely, then fold both ends into the centre. Tie across the centre of the parcel in a cross shape using kitchen string to ensure there are no open sides.

Repeat until all the mixture is used up, then put the parcels inside the steamer on top of each other for 30-40 minutes.

The ducana are ready when the dough is opaque and slightly firm. Enjoy by themselves or with stewed saltfish and antruba (chopped okra with aubergine).