Barbadian Conkies are a nationally popular treat for the people of Barbados. They can be served anytime, but traditionally they are prepared in November, as part of a celebration feast, commemorating Barbados’ Independence Day.
Barbadian Conkies Recipe-
- 2 cups maize meal flour
- 1/2 cup all-purpose flour
- 1 cup grated coconut
- 1/2 lb. grated pumpkin
- 3/4 lb. grated sweet potato
- 6 oz. melted butter
- 1 cup whole milk
- 1 egg (beaten)
- 3/4 lb. brown sugar
- 4 oz. raisins
- 1 tsp. Jamaican Jerk spice
- 1 tsp. almond essence
- 1 tsp. grated nutmeg
- 1 tsp. salt
- large, parchment quality, fresh Banana leaves
- In a large mixing bowl, mix and combine together the pumpkin, sweet potato, coconut, sugar, spices, raisins, flour, corn flour, and salt.
- Add and stir in the melted butter, milk, and beaten egg. Use your hands to combine thoroughly. You want a texture that is thick enough that it will slowly drop out of a tilted spoon. You may need to add more milk if it is too thick, or more flour if the mixture is not thick enough.
- Traditionally, large, fresh green banana leaves are used to wrap the conkie filling mixture. If you want the true ethnic experience and flavor, I strongly encourage you to use them. To prepare them, strip the leaves from from the stalks with a sharp paring knife, and then dangle them over an open flame for you a few seconds – you just want to singe them slightly. This step will make the leaves more pliable and easy to work with. Now cut the leaves into squares, about 8″ to 10″ in size.
- Place about 3 or 4 tablespoons of the filling into the center of each squared banana leaf. Fold the leaf edges up around and over the mixture, taking care not to rip the leaf.
- Steam the conkies in a large steamer (if you don’t have a steamer, use a rack over boiling water in a large cooking pot) until they are good and firm. About one full hour usually does the trick.
- You are done – unwrap your Barbadian Conkies and eat!
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