Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles. It is a variation of tamale, which originated in Mesoamerica as early as 8000 to 5000 BC. The Caribbean dish which has Amerindian and African influences, is typically made from batata (sweet potato), coconut, cornmeal, spices like cinnamon and nutmeg, brown sugar and vanilla, all tied up in a banana leaf. It is then cooked in boiling water.

Duckunoo originated in the Caribbean and is closely related to the Mesoamerican 'tamale de dulce' or 'tamal dulce' (sweet tamale), which is a popular indigenous dessert in the Americas, especially in Mexico. It is the sweet variation of the more popular savoury tamale, which may date from around 100 AD, according to archaeologists Karl Taube, William Saturno, and David Stuart. It was adopted by Africans who were brought to the Americas during slavery and indentureship— particularly the Maroons, who intermingled with the Amerindians. Corn and sweet potato which are native to the Americas were staples of Mesoamericans, and the indigenous Amerindians, the Arawaks, cultivated them in the Caribbean, which could explain their use as key ingredients.

In Ghana, there is a dish known as dokono or Odokono in the Twi language, which is made from fermented corn dough. Though this dish is different from the Caribbean dessert, variations of its name have been adopted regionally.

In Antigua and Barbuda, ingredients such as eddoe / dasheen is used, and ducana is often served with okra, eggplant, vegetables and bonavista bean— a popular meal during Easter. Sometimes, other islanders use pumpkin, plantain-flour or regular flour as a substitute for cornmeal, butter and raisins. The dish is called paime, in Trinidad and Tobago, which is eaten especially at Christmas. The more savoury version is called pastelle— also prepared in Puerto Rico, the Dominican Republic and Colombia, and is similar to tamale, hallaca (from Venezuela) or ayaka (from Aruba, Bonaire and Curaçao). In St Lucia, paime also called penmi, is typically eaten on Jounen Kwéyòl or Creole Day.

In Jamaica, it is common to add grated green banana, coconut, sweet potato and/or cornmeal with coconut milk, brown sugar, mixed spices (cinnamon, nutmeg and anise) and vanilla— raisins are optional. It can be served with an orange sauce. Blue drawers or tie-a-leaf is eaten as a dessert or snack, but is typically seen at cultural or heritage celebrations.

Doukounou is considered to be a sweet and/or savoury dish eaten as a breakfast or dessert, in Haiti. It is made with cornmeal, milk, sugar, cinnamon, raisins, vanilla extract and eggs, and is served with a sweet sauce.

There is a similar dish called guanime dulce in Puerto Rico, which is prepared with cornmeal or corn flour, coconut milk and sugar / honey or molasses. It can also include ripe plantain, raisins, vanilla and anise.

In Belize, the dish is called dukunu, tamalito or ducunu which is said to be the Garifuna word for 'boiled corn'. It includes cornmeal, sweet corn, sugar, butter, baking powder and coconut milk.