Conkies
conkie
Spiced cornmeal, pumpkin, coconut, and sweet potato parcels steamed in banana leaves, traditionally made around Independence.
About this dish
Spiced cornmeal, pumpkin, coconut, and sweet potato parcels steamed in banana leaves, traditionally made around Independence. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Barbadian pumpkin and coconut conkies
- 250 g fine cornmeal
- 70 g all-purpose flour
- 350 g peeled pumpkin, finely grated
- 200 g peeled sweet potato, finely grated
- 150 g fresh grated coconut
- 150 g brown sugar
- 100 g melted butter
- 1 egg
- 180-220 ml milk
- 80 g raisins
- 1 tsp mixed spice
- 1/2 tsp nutmeg
- 1/2 tsp almond extract
- 1/4 tsp salt
- 16 banana-leaf squares (22 cm)
- 1
Use 250 g fine cornmeal; 70 g all-purpose flour; 350 g peeled pumpkin, finely grated and the listed remaining ingredients. Mix cornmeal, flour, grated vegetables, coconut, sugar, raisins, spices and salt. Grate vegetables finely and mix dry ingredients evenly so spice pockets do not remain.
- 2
Stir in butter, egg, almond extract and 180 ml milk; add more milk only for a thick mixture that drops slowly from a spoon. Beat egg into liquids and start with lower milk; mixture should drop slowly, not run off a leaf.
- 3
Soften leaves over steam, add equal scoops and fold into fully enclosed flat parcels. Wash and soften leaves until flexible, pat dry and fold every opening closed; keep parcels evenly thick.
- 4
Steam over boiling water 60-75 minutes until firm and cooked throughout. Rest 10 minutes before unwrapping. Keep above water, time from steady steam and top up as needed. Test a firm center with cooked vegetables and no raw flour or egg; rest before opening.
Note
Use fine cornmeal, not cornstarch despite “corn flour” wording in one source. Milk amount varies with moisture in grated pumpkin.