When we finally wrapped our mouths around ducana, it proved worth the wait. Reminiscent of Mexican tamales and Puerto Rican pasteles, ducana are flattened brownish cylinders of grated white sweet potato and coconut steamed in banana leaves. Of the two varieties offered at Cricketer's Café, one is studded with raisins while the other is not, a distinction probably lost on the ducana neophyte. But such subtleties are common in food from Antigua, a small island in the Leeward Lesser Antilles, that, as one website helpfully points out, is 2.5 times the size of Washington, D.C. Inspired by a cornmeal pudding from Ghana called dokono, ducana are served with an oily stew of salt cod, onions, and tomatoes, making one of the island's... More >>>