Duckanoo

Duckunooorduckanoo, also referred to astie-a-leaf,blue drawers(draws),dokonon(in French Guiana), anddukunou(in Haiti) is a dessert inJamaica,Haiti,Antigua and Barbuda,Belize,St Vincent,French Guianaand some other islands in theLesser Antilles. It is a variation oftamale, which originated inMesoamericaas early as 8000 to 5000 BC.TheCaribbeandish which hasAmerindianandAfricaninfluences,is typically made from batata (sweet potato),coconut,cornmeal,spiceslikecinnamonandnutmeg,brown sugarandvanilla, all tied up in abanana leaf.  It is then cooked in boiling water.
Duckunoo originated in the Caribbean, and is closely related to theMesoamerican'tamale de dulce' or 'tamal dulce' (sweet tamale),which is a popular indigenous dessert in theAmericas, especially inMexico.It is the sweet variation of the more popular savourytamale, which may date from around 100 AD, according to archaeologistsKarl Taube,William Saturno, andDavid Stuart. It was adopted by Africans who were brought to the Americas during slavery and indentureship— particularly theMaroons,who intermingled with the Amerindians.Cornandsweet potatowhich are native to the Americas were staples of Mesoamericans, and the indigenousAmerindians, theArawaks, cultivated them in theCaribbean,which could explain their use as key ingredients.
InGhana, there is a dish known asdokonoorOdokonoin theTwi language,which is made from fermented corn dough. Though this dish is different from the Caribbean dessert, variations of its name have been adopted regionally.
InAntigua and Barbuda,ingredients such as eddoe /dasheenis used, andducanais often served with okra, eggplant, vegetables andbonavistabean— a popular meal duringEaster.Sometimes, other islanders usepumpkin,plantain-flour or regularflouras a substitute forcornmeal,butterandraisins. The dish is calledpaime, inTrinidad and Tobago, which is eaten especially atChristmas.The more savoury version is calledpastelle— also prepared inPuerto Rico, theDominican RepublicandColombia, and is similar to tamale,hallaca(fromVenezuela) orayaka(fromAruba,BonaireandCuraçao).
InSt Lucia,paimealso calledpenmi, is typically eaten onJounen KwéyòlorCreole Day.
InJamaica, it is common to add gratedgreen banana,coconut, sweet potato and/or cornmeal withcoconut milk, brown sugar,mixed spices(cinnamon, nutmeg andanise) and vanilla— raisins are optional.It can be served with an orange sauce.Blue drawers or tie-a-leafis eaten as a dessert or snack, but is typically  seen at cultural or heritage celebrations.
Doukounouis considered to be a sweet and/or savoury dish eaten as a breakfast or dessert, inHaiti. It is made with cornmeal, milk, sugar, cinnamon, raisins, vanilla extract and eggs, and is served with a sweet sauce.
There is a similar dish calledguanime dulceinPuerto Rico, which is prepared with cornmeal or corn flour, coconut milk and sugar / honey ormolasses.It can also include ripe plantain, raisins, vanilla and anise.
InBelize, the dish is calleddukunu,tamalitoorducunuwhich is said to be theGarifunaword for 'boiled corn'.It includes cornmeal,sweet corn, sugar, butter, baking powder and coconut milk.
InLatin America, particularlyMexico, there are a variety of sweettamalesandtamalitoswhich are made in different colours and flavours, withmasainstead of cornmeal, and cooked in corn husks. Ingredients include sugar, cinnamon, raisins, nuts, fruits orfruit preserveslikepineapple,strawberryandpeach,cajetaordulce de lecheandchocolate. They are typically eaten onDía de la Candelaria, during Christmas and other holidays, and as a common street food.InOaxaca, Mexico, they are eaten for breakfast.  A similar dish calledchepooruchepofrom theTierra Calienteregion (MichoacánandGuerrero), is made with corn, milk, baking powder, sugar, cinnamon, vanilla, butter and/orcrème fraîche.It may be served with greentomatillosalsa,queso frescoor covered insweetened condensed milk.It is typically eaten during the summer.
Similarly, inGuatemala,tamales or tamalitos de eloteare made with corn instead of masa, brown sugar, cinnamon, vanilla and/or cheese, cream and raisins.Tamal de cambrayis another traditional dessert usually prepared for special occasions and Christmas. It is made with raisins, almonds or prunes,pink sugaror colouring, margarine and masa with cinnamon or anise water.Tamalitois also made inHonduras, and it is a popular street food.Ingredients include corn, sugar, salt and milk, with butter and/or cheese.
Nicaraguansweet tamaleoryoltamalcan be made with masa, corn, evaporated milk, sugar, cinnamon, vanilla and fruits / fruit preserves.It is served with cream /crème fraîcheorqueso fresco.
InCosta Rica, a variation calledtamal dulce de eloteortamalitos de eloteis made, usually for Christmas and/orHoly Week(Semana Santa). Ingredients include corn (grated or ground) or masa, sugar, butter / margarine, cream, flour, vanilla and/or cheese. The mixture is wrapped in banana / plantain leaves or corn husks, and then baked.
InBrazil,pamonhasare made with grated or ground corn, sugar, coconut milk, butter, cinnamon and/or coconut, and then boiled in corn husks or banana leaves. They are indigenous to thenortheastern region,and can be found inMinas Gerais,Goiás,Mato Grosso,Rondônia,São Paulo,ParanáandTocantins. In some regions, the dish resembles a corn cake wrapped in banana leaves, later dissolved in sugar and water when served, hence the namegarapa de pamonha.Pamonhasare widely consumed duringFestas Juninas, a festival which coincides with Brazil’s harvest of corn and the end of the rainy season.They are sold in shops or by street vendors as a sweet snack or dessert. The name “pamonha” comes from the indigenousTupi-Guaraniwordpa'munameaning 'sticky',which might describe the dish's consistency.
There are many other variations ofsweet tamales,humitas(humintas) orbollos(envueltos), similar toduckunooand the other regional variations mentioned, which are made inPanama,Peru,Bolivia,EcuadorandColombia. In the centralAndesregion,sweet humitasare made with fresh corn, butter, sugar, cinnamon, vanilla, evaporated milk, anise and raisins.They are wrapped in corn husks and can be cooked in boiling water, in apachamancaoven, or steamed.Bolloscan be made with masa, cornmeal, plantain, batata (sweet potato) or cassava / yuca.They are boiled in corn husks,sugarcaneleaves or banana leaves. Depending on the type, other ingredients may include coconut, pumpkin, sugar, honey, vanilla, cheese,panela, anise, cinnamon, milk and/or banana (ripe or green).