What You Need to Know
Moist heat converts cassava starch granules into a gel matrix while coconut lipids undergo limited hydrolysis, releasing medium-chain fatty acids that carry spice volatiles.
The banana leaf wrapper imparts vegetal aroma compounds while preventing moisture loss during steaming.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
75 minutes
60 minutes - 90 minutes
Equipment
Banana leaves (fresh or frozen)Steamer basketCheesecloth (optional for wrapping)
Steps
- 1.
Duckunoo (alternative name) (Jamaican countryside): Traditional festival food
The Science
Primary Reaction
Starch gelatinization