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.
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.
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
Where Doukounou Haitian sits in the Haitian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 30 min
- 110 min
Soften banana or corn leaves over a flame so they fold without cracking.
Watch outWarm the leaves over the flame just until they turn supple and glossy — brittle leaves crack at the fold and let the batter leak.
- 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.
Watch outFold and tie each parcel snug so no batter can escape — a loose wrap leaks into the water and the pudding won't set firm.
- 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.
