• 1 large dry coconut, grated
  • ¾ lb grated pumpkin
  • ½ lb grated sweet potato
  • ¾ lb sugar
  • 1 tsp spice
  • 1 tsp nutmeg
  • 1 tsp almond essence
  • 4 ozs. raisins
  • 1 cup flour
  • 2 cups corn flour or corn meal
  • 1 tsp salt
  • 4 ozs. melted but­ter or margarine
  • 2 ozs. melted shortening
  • 1 cup milk
  • Green banana leaves

Pre­pare your banana leaves - Using a sharp knife, strip the leaves from the stalk, be care­ful not to shred the leaves as they are very del­i­cate. Briefly singe the leaves over an open flame. This should be done just long enough to get them soft­ened. If they begin to curl or spon­ta­neously com­bust, they are over done. Finally cut the singed leves into 8″ x 8″ squares.

The conkie mix­ture — Mix the coconut, pump­kin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thor­oughly. With a wooden spoon, stir in the melted but­ter, short­en­ing and milk and mix until smooth.

Place 2 heap­ing table­spoons of the mix­ture onto each banana leaf square, fold the edges to make a neat enve­lope and tie securely.

Steam the conkies on a rack over boil­ing water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.

Unwrap the conkies and serve on a heated dish.


Bar­ba­dos Inde­pen­dence
Cur­rent Edi­tion of Caribbean Dreams Magazine

Arti­cle © Caribbean Dreams Mag­a­zine
Photo orig­i­nally from 1life196​coun​tries​.com

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