Conkies
Celebrate the vibrant flavors of the Caribbean with this authentic Conkies recipe—an irresistible Bajan delicacy that's perfect for special occasions or as a festive treat. Made with a unique blend of cornmeal, freshly grated coconut, and either grated pumpkin or sweet potato, these steamed parcels are infused with warm spices like cinnamon and nutmeg, plus a touch of sweetness from brown sugar and raisins. The batter is lovingly wrapped in fragrant banana leaves, creating an eye-catching presentation and locking in moisture as the Conkies steam to tender perfection. Whether served warm or at room temperature, these traditional Caribbean treats make for a delightful dessert or snack. Perfect for holidays, cultural celebrations, or simply indulging in tropical island flavors at home!
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Recipe Information
Ingredients
- 2 cups Cornmeal
- 1 cup Grated coconut (fresh or frozen)
- 1 cup Grated pumpkin or sweet potato
- 1 cup Raisins
- 0.75 cup Brown sugar
- 0.25 cup Butter (melted)
- 0.5 cup Evaporated milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 8 leaves Banana leaves (cleaned and cut into squares)
- 1 roll Kitchen string (for tying banana leaves)
Instructions
Start by preparing the banana leaves. Wash them thoroughly, then pass them over an open flame or hot stove to make them more pliable. Set them aside.
In a large mixing bowl, combine the cornmeal, grated coconut, grated pumpkin (or sweet potato), and raisins. Mix well to ensure even distribution.
In a separate smaller bowl, mix the brown sugar, melted butter, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Stir until the sugar is dissolved and the mixture is smooth.
Gradually pour the wet mixture into the dry ingredients while stirring to form a slightly thick batter. The mixture should hold its shape when spooned but not be overly stiff. Add a little more evaporated milk or water if the batter is too dry.
Place a generous spoonful of the batter onto the center of each banana leaf square. Fold the leaves carefully to create parcels, ensuring the batter is fully enclosed. Secure the parcels with kitchen string if needed.
Bring a large pot of water to a boil and place a steamer basket over it (or use a makeshift steamer setup). Arrange the wrapped conkies in the steamer basket, ensuring they are not touching the water.
Cover the pot and steam the conkies for approximately 60 minutes, or until they are firm and cooked through. You can test one by carefully unwrapping and checking if it has set.
Once cooked, remove the conkies from the steamer and allow them to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 38.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
