This is a sweet cornmeal and coconut based delicacy from Barbados dating back to the 18th century. Traditionally, it’s made and eaten almost exclusively during celebration.
Difficulty – medium
Preparation – 15 minutes cooking 45 minutes Total 60 minutes
Author – Rebecca for AfricanPot
INGREDIENTS: Makes about 30 depending on size
- 2 medium or 1 large coconut, grated
- 1.8kg grated pumkin or butternut squash
- 250gm grated sweet potato
- 600gms sugar
- 1 teaspoon nutmeg ; 1 teaspoon allspice ; 1 teaspoon almond essence
- 150gms rasins ;
- 135gms plain flour
- 250gms fine to medium cornmeal flour;
- 1 teaspoon salt
- 1 teaspoon baking powder
- 250gms melted butter
- 240mls condensed milk – this gives a smooth flavour
- 2 tsp vanilla extract;
- 2 eggs beaten;
- Foil or bowls for wrapping
Mix the coconut, pumpkin or butternut, sweet potato, sugar, spices, almond essence, raisins, flour, cornmeal flour, baking powder and salt together thoroughly.
With a spatula, stir in the melted butter, egg and milk and mix until smooth.
Allow to stand 10 minutes. Adjust taste as necessary ( add more spices if needed)
Place 2-3 heaping tablespoons of the mixture onto pieces of foil, fold the edges to make a neat envelope and steam. (traditionally banana leaves is used)
Steam the conkies in a steamer or on a rack over boiling water, for about 45 minutes to 1 hour or until they are firm.
Unwrap the conkies and serve.
Alternatively turn into greased baking pan and bake for 1hour 20 minutes at 300 degrees.
Can be served with sauce or salad. I have served mine with Cream and it makes a lovely desert