This Jamaican Blue Draws recipe has been one of my childhood favorites. My mom made it often, using sweet potatoes and green bananas from our garden. Other childhood favorite recipes are Jamaican Sweet Potato Pudding, Jamaican Cornmeal Porridge, and Jamaican Rice And Peas.

Jamaican Blue Draws

Jamaican blue draws originated from West Africa. It was called dokunu in Ghana by the Asante tribe. This method of cooking corn dough in banana leaves was brought to the Caribbean by the slaves.

The Jamaican version is sweetened, so it is served as a dessert or snack. In Trinidad, it is called paime (payme), and conkies in Barbados. Recipes are mainly made with cornmeal, but green banana, sweet potato, pumpkin, yam, plantain, cassava, and other root vegetables are added depending on where you are from. Flour, coconut milk, and spices are also added.

My easy blue draws recipe is not only vegan but also gluten-free. I have this simple shortcut the method to prepare the grated banana, and potato, by using a blender to prepare the coconut milk, sweet potato, and green banana. I don’t like to grate using a box grater so I use my high-speed blender or food processor instead.

How To Grate Coconut For Jamaican Blue Draws Without A Box Grater?

Make sure to buy dried coconut without cracks, or mold. Shake coconut and make sure you feel the movement of the coconut water. The water keeps the coconut fresh.
Using a sharp knife or screwdriver, make a puncture in one of the eyes of the coconut. The eye is usually one of 3 dark circles at the top of the coconut.
Place a glass jar or large cup over the eye, invert the coconut and drain the coconut water into the container. Set aside to drink.
Using a hammer, hit the coconut and rotate to crack the shell of the coconut open. You can also place the coconut into a plastic bag and hit it against a hard surface to crack the shell.
Insert a dull knife in between the coconut and the shell and separate the white flesh, repeat until you have removed all the white flesh. Discard the shell.
Cut the flesh up your coconut so that they are in small pieces.
Place the coconut pieces into a food processor and process. Scrape the sides down and process again until the flesh is into small pieces like that of a box grater.
To prepare coconut milk, add about 3 cups of water and process in a blender. Strain using a nut-milk bag, fine-meshed strainer, or cheesecloth. Reserve 1 cup of the remaining coconut grated coconut to add to the blue draws.

Jamaican Blue Draws Ingredients

Cornmeal – The base for most blue draws recipes. Fine-medium ground cornmeal works best.
All-purpose gluten-free flour – I used gluten-free flour but any traditional flour will work.
Cane Sugar – I used organic cane sugar but maple syrup, and coconut sugar can be used as a substitute.
Cinnamon – Added to boost flavor but you can substitute with your favorite spice. If you don’t use cinnamon or are allergic to it, then a combination of cardamon and coriander makes a great substitute.
Nutmeg – A traditional spice that boosts the flavor. A little goes a long way.
Salt – Balances the overall flavor.
Coconut Milk – You can use canned coconut milk or make your own from the flesh/meat of a dried whole coconut, which can be purchased from Caribbean or Hispanic grocery stores.
Green Banana – My mom only made her duckunu with green bananas, so I’m partial, but you can actually leave it out.
Sweet Potato – Adds a great flavor to your blue draws, reminiscent of sweet potato pudding. Make sure you use the Caribbean sweet potato found in Caribbean or Hispanic stores. It has white or cream flesh with red skin.
Vanilla – Also boosts the flavor of your blue draws. You could substitute with 1/2 teaspoon almond flavor for a different flavor profile.
Raisins – The addition of raisins is totally optional.
Green Banana Leaves – If you are in a tropical location where freshly picked banana leaves are available, then that is wonderful. If not, then you can find frozen banana leaves in the Caribbean or in Hispanic grocery stores. Banana leaves give your blue draws a unique flavor.
Baker’s Twine – Used for tying the parcel of blue draws. You can also use pieces of banana bark.

How To Make Jamaican Blue Draws?

Prepare the banana leaf by cutting along the midvein of the leaf and discarding it. Cut the leaf into equal rectangular pieces. Wilt or quail banana leaves by passing them over an open flame, or bring a large pot of water to boil and dip the leaves in the boiling water until they are wilted. Use a pair of tongs to remove them, and set aside.
In a large bowl, add cornmeal, flour, sugar, cinnamon, nutmeg, and salt, and mix until fully combined. Set aside.
Add coconut milk, green banana, sweet potato, and vanilla to a high-speed blender, or grate green banana and sweet potato using a box grater. Process until mixture resembles a coarse batter.
Stir mixture into the dry ingredients and mix until combined, then fold in the grated coconut and raisins.
Place about 2 tablespoons of the batter onto the center of the banana leaf. Bring the edges of the banana leaf over the batter. Fold the edges under to make a tight package, then tie the blue draws with strips of banana bark or baker’s twine. Repeat until all the batter is gone.
Bring a large pot of water to boil over medium-high heat. Add blue draws parcels, return to a boil then reduce to simmer for one hour.

Tip For Making Blue Draws

Use parchment paper or aluminum foil if banana leaves aren’t available.

Other Vegan Jamaican Recipes To Try

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Jamaican Blue Draws

This amazing Jamaican blue draws, also know as duckunu/duckunoo, or tie-a-leaf, is a delicious treat, made from cornmeal, sweet potato, green banana, freshly grated coconut, coconut milk, and a blend of spices, wrapped in green banana leaf and boiled for a moist and incredibly tasty pudding.

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Keyword: blue draws, Jamaican blue draws

Prep Time: 20

Cook Time: 1

Servings: servings

Calories: 300kcal

Equipment

1 stock pot

Ingredients

2 cups cornmeal
1 cup all purpose gluten-free flour
1 1/2 cups cane sugar or maple syrup or coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups coconut milk
2 fingers green bananas peeled and chopped
1 medium sweet potato peeled and chopped
2 teaspoons vanilla
1 cup grated coconut or shredded coconut
1/3 cup raisins optional
Fresh banana leaves
baker’s twine for tying

Instructions

Prepare the banana leaf by cutting along the midvein of the leaf and discarding it. Cut the leaf into equal rectangular pieces. Wilt or quail banana leaves by passing them over an open flame, or bring a large pot of water to boil and dip the leaves in the boiling water until they are wilted. You can use a pair of tongs to remove them, and then set aside.
In a large bowl, add cornmeal, flour, sugar or sweetener of choice, cinnamon, nutmeg, and salt, and mix until fully combined. Set aside.
Add coconut milk, green banana, sweet potato, and vanilla to a high-speed blender, or grate green banana and sweet potato using a box grater. Process until the mixture resembles a coarse batter.
Stir the mixture into the dry ingredients and mix until combined, then fold in the grated coconut and raisins.
Place about 2-3 tablespoons of the batter onto the center of the banana leaf, then bring the edges of the banana leaf over the batter.
Fold the edges under to make a tight package, then tie the blue draws with strips of banana bark or baker's twine securely. Repeat until all the batter is gone.
Bring a large pot of water to boil over medium-high heat. Add blue draws parcels. Return to a boil, then reduce to simmer for one hour.
Remove each of the blue draws from the pot using a pair of tongs, and place into a serving plate. Remove the tie from each parcel and serve.

Nutrition

37 Comments

Christy G says:

October 18, 2023 at 8:33 am

I haven’t ever heard of this dish before. It sounds interesting. I’ll have to give it a try.

1. Michelle Blackwood says:
  
  October 20, 2023 at 11:47 am
  
  It’s always exciting to try new dishes! I hope you enjoy making and tasting this new dish. Exploring new flavors can be a culinary adventure, and who knows, you might discover a new favorite!