1-First, grate the sweet potatoes and coconut finely; combine them in a bowl with sugar, butter, cinnamon, vanilla, nutmeg, and optional raisins.

2-Next, add flour gradually until the mixture forms a dough, adjusting with water if it feels too dry.

3-Then, prepare your banana leaves by rinsing them under hot water or lightly toasting to make them pliable for wrapping.

4-After that, divide the dough into portions and wrap each securely in the softened banana leaves or aluminum foil.

5-Place the wrapped portions in a pot of boiling water and cook for 30 to 45 minutes opt for less time for a softer texture or more for a firmer one that slices well.

6-Finally, remove from the pot, let cool slightly, and serve warm, at room temperature, or cool, ideally with stewed fish and a side of chop-up featuring vegetables like spinach, eggplant, or okra. Leftover Ducana can be sliced and pan-fried for a crispy exterior, adding a new twist to the dish.