These are a sweet treat made with cornmeal, pumpkin, sweet potato and coconut along with spices and steamed in banana leaves.
These traditional corn based Bajan delicacies are synonymous with the month of November and our Independence Day.
The local word "Conkie" was more than likely adopted from the Ghanian "kenkey" which refers to a similar prepared cornmeal dish from that territory.
Prior to Independence, eating conkies was associated with the British Colonial Celebration - Guy Fawkes Day (Nov 5th).
2 cups corn flour
1/2 cup flour
3/4 lb finely grated pumpkin
6 oz margarine/shortening melted
1/2 lb sweet potato (optional)
3 cups grated coconut
1 tsp salt
4 oz raisins (optional)
3/4 lb brown sugar
1 cup whole milk
1 tsp spice
1 tsp freshly grated nutmeg
1 tsp almond essence
*Banana, Plantain or Fig leaves singed over fire.
If you don't have leaves Wax paper or Foil can be used
Combine grated coconut, sweet potato & pumpkin. Mix in sugar, spices, flour, corn flour, salt and raisins.Beat Egg and add to mixture
Add milk, margarine and almond essence. Mix ingredients well. Mixture should be thick and drop slowly from a spoon. Place 2 to 3 heaping tablespoons in the center of each banana leaf square. Fold the banana leaf neatly around the mixture. Be careful not to tear the leaf, else the mixture will leak.
Steam Conkies over rack of boiling water in a large saucepan or steamer until firm to the touch.