📝 About This Recipe
A cherished Barbadian tradition traditionally prepared in November to celebrate Independence Day, Conkies are vibrant, steamed parcels of autumnal joy. These sweet treats blend cornmeal, pumpkin, and sweet potato with warm spices and coconut, all encased in a fragrant banana leaf. The result is a moist, dense, and aromatic delicacy that captures the soulful essence of Caribbean heritage cooking.
🥗 Ingredients
The Base
- 2 cups Cornmeal (fine yellow cornmeal)
- 1/2 cup All-purpose flour
- 1 cup Brown sugar (firmly packed)
- 1 cup Grated coconut (freshly grated is best)
The Harvest Vegetables
- 2 cups Pumpkin (peeled and finely grated)
- 1 cup Sweet potato (peeled and finely grated)
Fats and Flavors
- 4 ounces Butter (melted and slightly cooled)
- 1 tablespoon Shortening (melted)
- 1/2 cup Raisins (optional but highly recommended)
- 1 cup Milk (whole milk or evaporated milk)
- 1 teaspoon Vanilla essence
- 1/2 teaspoon Almond essence
Spices
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg (freshly grated if possible)
Wrapping
- 3-4 large Banana leaves (singed over an open flame to soften)
- 1 roll Kitchen twine (for tying if leaves are short)
👨🍳 Instructions
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1
Begin by preparing the banana leaves. Cut them into 8x8 inch squares, removing the tough central rib. Pass each square quickly over a low gas flame until they turn dark green and become pliable.
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2
In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, salt, cinnamon, and nutmeg until well combined.
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3
Add the finely grated pumpkin, sweet potato, and grated coconut to the dry ingredients. Use a wooden spoon to mix them thoroughly until the vegetables are evenly distributed.
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4
Stir in the raisins if you are using them.
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5
Create a well in the center and pour in the melted butter, melted shortening, vanilla essence, and almond essence.
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6
Gradually add the milk while stirring. The consistency should be thick and moist, similar to a heavy muffin batter, but not runny. If it feels too dry, add a splash more milk.
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7
Place a large steamer pot on the stove with about 2-3 inches of water and bring it to a gentle boil.
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8
To assemble, place 2 to 3 tablespoons of the mixture into the center of a prepared 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.
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10
Repeat the process until all the mixture is used. If the leaves feel loose, you can secure the parcels with a bit of kitchen twine.
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11
Arrange the conkies in the steamer basket. It is fine to layer them, but ensure there is enough space for steam to circulate.
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12
Cover tightly and steam for 1 hour. Check the water level halfway through and replenish with boiling water if necessary.
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13
Once cooked, the conkies should feel firm to the touch. Remove them from the steamer and let them rest for at least 10 minutes before unwrapping.
💡 Chef's Tips
Always singe your banana leaves; if you skip this, they will crack when you try to fold them. If you cannot find banana leaves, parchment paper followed by a layer of aluminum foil is a functional (though less aromatic) substitute. Ensure your pumpkin and sweet potato are grated on the finest side of the grater for a smooth, consistent texture. Don't over-mix once the flour is added to keep the texture tender rather than rubbery. Conkies taste even better the next day as the spices have more time to develop.
🍽️ Serving Suggestions
Serve warm as a breakfast treat or a mid-afternoon snack. Pair with a hot cup of Bajan cocoa tea or a robust black coffee. Enjoy alongside a slice of sharp cheddar cheese for a classic sweet-and-salty Caribbean combination. They are perfect for 'on-the-go' eating, just unwrap the leaf and hold it like a sandwich. Serve as a side dish during a traditional Bajan Independence Day lunch.