Re: Thumbnail Impressions from Wadadli
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mountaingal</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: sukuna</div><div class="ubbcode-body">---- Chacha Dumpling -----
Ground corn, milk, sugar, essence rolled in banana leaves and baked in/on a yabba.
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this sounds like Dukunu in Jamaica. Which I've never had, BTW. I've also never been sure if it's a dessert or wha.
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It is a bit different. Especially how it is cooked. From what I know the dukuna is the same and made of sweet patato. used to be in fig leaves nonetheless but is cooked in water or even steamed. Dukuna and saltfish was almost our national dish but fungi took its place. Fungee or Tunfungi to some roun south, me think is turn cornmeal.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mountaingal</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: sukuna</div><div class="ubbcode-body">---- Chacha Dumpling -----
Ground corn, milk, sugar, essence rolled in banana leaves and baked in/on a yabba.

this sounds like Dukunu in Jamaica. Which I've never had, BTW. I've also never been sure if it's a dessert or wha.
</div></div>
It is a bit different. Especially how it is cooked. From what I know the dukuna is the same and made of sweet patato. used to be in fig leaves nonetheless but is cooked in water or even steamed. Dukuna and saltfish was almost our national dish but fungi took its place. Fungee or Tunfungi to some roun south, me think is turn cornmeal.
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