Street Food
Dukunu (Belizean Sweet Corn Tamale)
Ingredients
- - 8 ears fresh sweet corn, kernels removed (about 900g / 5 cups kernels)
- - 150g (3/4 cup) sugar
- - 60g (1/4 cup) butter, softened
- - 1/2 tsp salt
- - 1/2 tsp ground cinnamon
- - 60ml (1/4 cup) coconut milk
- - Corn husks or banana/plantain leaves, softened, for wrapping
- - Kitchen string or extra husk strips, for tying
Method
- Blend the corn kernels until fairly smooth, leaving a little texture, adding the coconut milk to help it along.
- Transfer to a large bowl and stir in the sugar, softened butter, salt and cinnamon until well combined.
- Lay out a softened corn husk or piece of banana leaf and spoon about 3-4 tablespoons of the corn mixture into the centre.
- Fold the husk or leaf around the filling to enclose it fully, then tie securely with string or a strip of husk.
- Arrange the wrapped dukunu in a steamer basket set over simmering water, making sure the water doesn't touch them.
- Cover and steam for 45-50 minutes until firm and set. Test one by unwrapping; it should hold together like a soft, custardy pudding.
- Let cool for 10 minutes before unwrapping and serving.
Introduction: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf.
Cultural Background: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Sold by street vendors and made at home across Belize, they carry deep Garifuna and Creole roots and are prized for their delicate, pudding-like texture.
Tips: Fresh, in-season sweet corn gives by far the best flavour and texture; frozen corn kernels can be used in a pinch but will be less sweet. Wrap firmly but not overly tight, as the mixture needs a little room to set evenly as it steams.
Variations: Add a handful of raisins to the mixture for a fruitier version. A savoury version omits the sugar and cinnamon and adds a pinch of salt and black pepper instead, served alongside stewed meats.
Storage: Refrigerate wrapped dukunu for up to 3 days.
Reheating: Re-steam for 10-15 minutes, or microwave, still wrapped, for 1-2 minutes until heated through.
Nutrition: Approx. 160 kcal, 3g protein, 6g fat, 26g carbohydrate per piece
FAQs:
Q: Can I use canned or frozen corn? A: Yes, though fresh corn gives the most authentic sweetness and texture; if using frozen, thaw fully and drain well before blending. Q: What can I use instead of corn husks? A: Parchment paper tied with string works in a pinch, though it won’t add the subtle flavour that husks or banana leaves impart during steaming.
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