We are going to make a traditional treat called Dukunu. This delicious cornmeal pudding is a staple at every Belizean gathering.

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Today, we’re diving into the heart of Belizean cuisine.  We are going to make a traditional treat called Dukunu. This delicious cornmeal pudding is a staple at every gathering, and it’s about to become a staple in your kitchen too! Get ready to learn the secrets to making authentic Dukunu, from the perfect cornmeal to the ideal tastiness. Let’s get cooking!

Let’s start by preparing our corn. Wash the corn while it is still in the husks. Next cut the stem end off of the corn then remove the husks, saving them for the wrap. Remove the silks and throw them out.

Remove the corn kernels from the cob. I use a mandolin but you can also use a knife slicing the kernels off.

Now blend the kernels to a medium consistency, not too coarse and not too smooth. If you’re using sweet corn, remember it has less starch than the traditional field corn used in Belize. This difference necessitates adding cornmeal to the mixture to achieve the desired firmness.

In a large bowl, combine the blended corn with cornmeal, finely chopped onion, minced garlic, chopped habanero, and melted butter. Mix well until everything is evenly distributed. Gradually stir in the coconut milk until you achieve a thick but pourable batter. Season with salt, pepper, and sugar to taste.

Make sure your corn husks are clean and dry. If they are too small, consider doubling them up to secure the Dukunu. Spoon the mixture onto the center of each husk, fold the sides over the filling, add a husk to the top and then fold up the bottom to the top to enclose it.

Place the wrapped Dukunu in a steamer or a large pot with a steamer insert. Add water to the pot, but ensure it does not touch the Dukunu. Steam over medium heat for about 40-45 minutes, or until firm.

Let the Dukunu cool slightly before unwrapping. Serve warm, garnished with parsley, and accompanied by stewed chicken, shrimp, or your choice of protein.

Recipe

Belizean Dukunu – A Delicious Treat

6-7 cups of sweet corn kernels (freshly cut from the cob)

Cornmeal (as needed to add firmness, approximately 1 cup)

1 cup of canned or fresh coconut milk

1 medium onion, finely chopped

2 cloves of garlic, minced

1 habanero pepper or Serrano pepper, finely chopped

Salt and pepper to taste

2 tablespoons melted butter

A few tablespoons of sugar (optional, to taste)

Corn husks for wrapping

Remove the husks and set aside. Remove the corn kernels from the cob and blend them to a medium consistency, not too coarse and not too smooth.

In a large bowl, combine the blended corn with cornmeal, finely chopped onion, minced garlic, chopped habanero, and melted butter. Mix well until everything is evenly distributed.

Gradually stir in the coconut milk until you achieve a thick but pourable batter. Season with salt, pepper, and sugar to taste.

When using the corn husks, ensure they are clean and dry. Spoon the mixture onto the center of each husk, fold the sides over the filling, add a husk to the top and then fold up the bottom up to the top to enclose it.

Place the wrapped Dukunu in a steamer. Add water to the pot, but ensure it does not touch the Dukunu. Steam over medium heat for about 40-45 minutes, or until firm.

Let the Dukunu cool slightly before unwrapping. Serve warm, garnished with parsley, and accompanied by stewed chicken, shrimp, or your choice of protein.