📝 About This Recipe
A cherished culinary gem of Barbados, Conkies are vibrant, leaf-wrapped parcels traditionally prepared to celebrate Independence Month. This soulful dish harmonizes the earthy sweetness of pumpkin and sweet potato with the tropical richness of fresh coconut and aromatic spices. Steamed to perfection in banana leaves, each bite offers a moist, pudding-like texture that captures the warm, sun-drenched spirit of the Caribbean.
🥗 Ingredients
The Fresh Base
- 2 cups Pumpkin (finely grated (Calabaza or Butternut squash work best))
- 1 cup Sweet Potato (finely grated)
- 1 cup Fresh Coconut (finely grated)
Dry Ingredients
- 2 cups Cornmeal (fine yellow cornmeal)
- 1/2 cup All-purpose Flour
- 1 cup Brown Sugar (firmly packed)
- 1/2 teaspoon Salt
- 1/2 cup Raisins (optional but highly recommended)
Fats and Liquids
- 4 ounces Butter (melted and cooled slightly)
- 1 cup Whole Milk (evaporated milk can also be used for extra richness)
- 1 teaspoon Vanilla Essence
- 1/2 teaspoon Almond Essence
Spice Blend
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
Wrapping
- 3-4 large leaves Banana Leaves (singed over an open flame to soften)
- 1 roll Kitchen Twine (for tying parcels if leaves aren't tucked)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them clean with a damp cloth. Pass them quickly over an open gas flame or dip them in boiling water until they turn a bright, glossy green and become pliable.
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2
Cut the softened banana leaves into squares approximately 8x8 inches. Set aside the tough center ribs of the leaves to use as a rack in the bottom of your steamer.
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3
In a very large mixing bowl, combine the grated pumpkin, sweet potato, and grated coconut. Mix thoroughly until the colors are well blended.
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4
Stir the melted butter, sugar, milk, vanilla essence, and almond essence into the vegetable mixture. Ensure the sugar begins to dissolve into the moisture of the vegetables.
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5
In a separate medium bowl, whisk together the cornmeal, flour, salt, cinnamon, and nutmeg.
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6
Gradually fold the dry spice and cornmeal mixture into the wet ingredients. The batter should be thick and heavy, but still moist enough to drop from a spoon.
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7
Fold in the raisins evenly. Let the mixture sit for 10 minutes; this allows the cornmeal to hydrate, resulting in a smoother texture.
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8
Place 2 to 3 tablespoons of the mixture onto the center of a banana leaf square.
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9
Fold the sides of the leaf over the mixture, then fold the top and bottom ends under to create a neat, flat rectangular parcel. If the leaves are prone to opening, tie them gently with kitchen twine.
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10
Prepare a large steamer by placing the reserved leaf ribs or a steamer basket at the bottom. Fill with water to just below the rack level and bring to a boil.
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11
Layer the conkies into the steamer. It is okay to stack them, but ensure there is enough space for steam to circulate.
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12
Cover tightly and steam over medium heat for 60 minutes. Check the water level occasionally and replenish with boiling water if it gets too low.
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13
Remove the steamer from the heat and let the conkies rest for 10-15 minutes before serving. This allows them to 'set' and firm up.
💡 Chef's Tips
Use a fine grater for the pumpkin and potato to ensure a smooth, pudding-like consistency rather than a chunky one. If banana leaves are unavailable, you can use parchment paper squares wrapped in aluminum foil, though you will miss the distinct smoky-herbal aroma the leaves provide. For the most authentic flavor, use freshly grated coconut rather than the desiccated, sweetened variety found in baking aisles. Avoid over-mixing once the flour is added to keep the conkies tender. Conkies freeze beautifully! Just thaw and re-steam for 10 minutes to bring back that fresh-made texture.
🍽️ Serving Suggestions
Serve warm as a comforting breakfast alongside a hot cup of Bajan cocoa tea or coffee. Enjoy as a snack or dessert on their own, unwrapped just before eating. Pair with a slice of sharp cheddar cheese for a traditional salty-sweet Caribbean flavor combination. Serve as part of a traditional Barbadian Independence Day spread alongside fish cakes and Mauby. For a modern twist, drizzle with a little extra melted butter or a touch of honey while hot.