8 oz Cornmeal

4 oz Raw cane sugar

¾ pt Coconut milk

½ tsp Ground cinnamon

4–5 Drops vanilla essence

3 oz raisins 
 

1. Mix together the cornmeal and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
5. Fold the foil to make parcels of the mixture and press the edges well to seal.
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar.
Serves 4
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten)
(Common to several Caribbean Islands, this dish is of African origin.  The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.

8 oz Grated Sweet Potato

4 oz Raw cane sugar

¾ pt Coconut milk

½ tsp Ground cinnamon

4–5 Drops vanilla essence

3 oz raisins (optional)

1 oz hot peppers (bird peppers)

1. Mix together the grated sweet potato and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf.
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl.
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot.

Serves 4