Conkies are a Barbadian dessert or snack made with a flavorful base of corn flour, coconut, pumpkin, and sweet potato, and seasoned with brown sugar, spices, and raisins. The mixture is wrapped in banana leaves and steamed, which makes for a convenient unwrap-and-eat treat. Traditionally they’re made in November to celebrate Barbados’ Independence Day, however conkies are a popular treat all throughout the holidays.
- 2 cups corn flour
- 1/2 cup white flour
- 1 cup grated coconut
- 3/4 lb grated pumpkin
- 1/2 lb grated sweet potato
- 6 oz butter or margarine, melted
- 1 cup whole milk
- 1 egg, beaten
- 3/4 lb brown sugar
- 4 oz raisins
- 1 tsp mixed spice
- 1 tsp almond essence
- 1 tsp ground nutmeg
- 1 tsp salt
- Fresh banana leaves, wax paper, or foil
- Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
- Add the egg, butter or margarine, and milk. Mix thoroughly with hands to combine. The consistency should be thick enough that it slowly drops from a spoon- add a little more flour to thicken or milk to thin the mixture if needed.
- If using banana leaves, strip them from the stalk with a sharp knife, then briefly singe them over an open flame to make them more pliable. Cut the leaves, wax paper, or foil into individual 8″ squares.
- Spoon 2 to 3 tablespoons of the mixture into the center of a banana leaf, wax paper, or foil. Carefully fold the wrapping around the mixture.
- Place conkies in a steamer basket over boiling water and cover. Let steam for 1 hour, or until they are firm.
- Cool, unwrap, and enjoy.
Adapted from Barbados.