Entree: Barbados – Southern Culinary Region – Conkies (Steamed cornmeal and coconut parcels flavored with grated pumpkin, spices, and raisins)
Serving Size: 8
Approximate Time
Prep
25 min
Cook
55 min
Additional
5 min
Total
1 hr 25 min
Ingredients
- 2 cups (320 g) cornmeal
- 1 cup (120 g) all-purpose flour
- 1 cup (80 g) freshly grated coconut
- 1 cup (200 g) grated pumpkin or sweet potato
- 3/4 cup (150 g) packed brown sugar
- 1/3 cup (75 g) unsalted butter, melted
- 2 large eggs (approx. 100 g total), beaten
- 1/2 cup (120 ml) coconut milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (3 g) salt
- 1/2 cup (75 g) raisins
- Banana leaves, parchment, or heavy-duty foil for wrapping
- Water for steaming
Instructions
1. In a large bowl, whisk together the cornmeal, flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
2. In a separate bowl, combine the melted butter, beaten eggs, brown sugar, coconut milk, and vanilla; mix until smooth.
3. Fold the wet mixture into the dry ingredients, then stir in the grated pumpkin (or sweet potato), grated coconut, and raisins until evenly distributed. The batter should be thick but scoopable; add a little more coconut milk or water if too dry.
4. Rinse banana leaves and soften by passing over a flame or warming in a skillet until pliable; pat dry. If using parchment or foil, cut into 8 pieces about 8 x 10 inches (20 x 25 cm).
5. Spoon about 1/2 cup (120 g) of batter onto the center of each banana leaf/foil/parchment piece. Fold the sides over to make a secure parcel and tuck or fold the ends to seal.
6. Arrange parcels seam-side down in a large steamer or a wide pot fitted with a rack; add boiling water to come just below the rack. Cover and steam over medium heat for 45–60 minutes, checking water level occasionally and adding more as needed.
7. Carefully remove parcels and let rest 5 minutes before unwrapping. Serve warm; conkies can be eaten plain or with a pat of butter.
