Doukounou Haitian
“A traditional Haitian steamed pudding of cornmeal, coconut milk, sugar and warm spices, sometimes studded with raisins, wrapped tightly in banana or corn leaves and steamed until firm. Unwrapped to reveal a dense, fragrant, sweet cake.”
Where it comes from
Doukounou descends from West African leaf-wrapped cornmeal puddings carried across the Atlantic, sharing roots with the dukunu found across the Caribbean. In Haiti it became a humble, festive sweet, the leaf wrapping both flavoring the pudding and serving as a natural, portable package.
On the plate
Dense and moist, with the toasty corn flavor deepened by coconut, cinnamon and the green perfume of the leaf. Sweet but not cloying, with chewy raisins and a satisfying, cake-like heft.
How it works
Steaming inside the sealed leaf traps moisture so the cornmeal starch gelatinizes evenly into a firm set, while the leaf's aromatic compounds infuse the pudding the way a banana-leaf wrap flavors many tropical dishes.
Variations
savory unsweetened version, made with sweet potato, flavored with anise or lime zest
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓20 min active · 35 min waiting
How it's made
8 steps · Show ↓- 110 min
Soften banana or corn leaves over a flame so they fold without cracking.
- 25 min
Whisk cornmeal with coconut milk, sugar, cinnamon, nutmeg and vanilla into a thick batter.
- 32 min
Stir in raisins and a pinch of salt.
- 45 min
Spoon the batter onto pieces of leaf.
- 58 min
Fold and tie each parcel tightly so no batter escapes.
- 63 min
Lower the parcels into simmering water or a steamer.
- 735 min
Steam until firm and set, about 35 minutes.
- 85 min
Cool slightly, unwrap and serve warm or at room temperature.
