CONKIE

Conkie….. A dish that is made in Barbados only once a year for Independence (November 30th)

John is a member of Tried and True Recipes on Facebook..
visit Johns own recipe blog site at https://www.facebook.com/media/set/?set=

INGREDIENTS

BARBADIAN “BAJAN” VERSION

3 cups (750 grams) grated coconut
3/4 pound (375 grams) grated pumpkin
1/2 pound (250 grams) grated sweet potato
3/4 pound (375 grams) brown sugar
1 cup (250 milliliters) evaporated milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon vanilla essence
1 teaspoon salt
1 cup raisins (I like a lot of raisins)
2 cups (500 grams) corn flour
1/2 cup (125 grams) all purpose non-bleached flour
6 ounces (180 grams) shortening
Steamed/Heated over fire to make flexible banana leaves (if you can’t get banana leaves use wax paper)

UTENSILS

1 large bowl
1 spatula
1 large pot to steam the conkies in.

METHOD

Mix the coconut, pumpkin and sweet potato with the sugar, milk and spices. Add raisins, flour and salt. Mix well. Melt shortening and add. Cut banana leaves into 8 inch (20 cm) squares. Put a few tablespoons of the mixture onto each leaf. Fold leaf over to cover the mixture. Fold the ends over to form a rectangle. Tie with string lengthwise and across. Steam the conkies on a rack over a large pot of boiling water or in a steamer until they are thoroughly cooked. Serve either warm of cold. Serves 4 to 6.

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NORTH AMERICAN VERSION (so named for those who can only get sweet potato and pumpkin in a can!!)

1 grated coconut
1 15-oz can pumpkin puree (I use Libby’s) http://www.facebook.com/photo.php?pid=1994214&id=577266396
1 16 oz can candied yams (I use Bruce) http://www.facebook.com/photo.php?pid=1994213&id=577266396
2 cups of granulated sugar
1 cup (250 milliliters) evaporated milk
1 tablespoon powdered cinnamon
1 tablespoon grated nutmeg
1 tablespoon almond essence
1 tablespoon vanilla essence
1 teaspoon salt
1 cup raisins (I like a lot of raisins)
2 cups (500 grams) corn flour
1/2 cup (125 grams) all purpose non-bleached flour
6 ounces (180 grams) shortening
Steamed/Heated over fire to make flexible banana leaves (if you can’t get banana leaves use wax paper)

UTENSILS

1 large bowl
1 spatula
1 double-decker steamer
1 masher (de kind dat yuh does crush potatoes with to make mash potatoes)
http://www.facebook.com/photo.php?pid=1994223&id=577266396

METHOD

Crush the candied yams with the masher and then mix the can of pumpkin with it. Stir with the spatula to mix well. Mix in the coconut, milk, essences and spices. Add raisins, flour and salt. Mix well. Melt shortening and add. First add 1 cup of sugar and mix well. Taste to see if it is to your sweetness. If not, then continue adding sugar until it is just right to your taste. Cut banana leaves into 8 inch (20 cm) squares. Put a few tablespoons of the mixture onto each leaf. Fold leaf over to cover the mixture. Fold the ends over to form a rectangle. Tie with string lengthwise and across. Steam the conkies in a steamer until they are thoroughly cooked. Serve either warm of cold.