Bajan Conkies
The Quirky Foodster Team
Ingredients
- Fine cornmeal — 300 g (2 cups)
- Pumpkin, grated — 300 g (2 cups)
- Sweet potato, grated — 200 g (2 cups)
- Grated fresh coconut — 150 g (1 1/2 cups)
- Brown sugar — 200 g (1 cup)
- Coconut milk — 125 ml (1/2 cup)
- Mixed spice — 1 tsp
- Grated nutmeg — 1/2 tsp
- Vanilla extract — 1 tsp
- Raisins — 100 g (1/2 cup)
- Banana leaves or foil, for wrapping
- Kitchen string, for tying
Method
- If using banana leaves, pass them briefly over an open flame or dip in hot water to soften and make them pliable.
- In a large bowl, combine the cornmeal, grated pumpkin, sweet potato and coconut.
- Stir in the brown sugar, coconut milk, mixed spice, nutmeg, vanilla and raisins until evenly combined into a thick, moist batter.
- Spoon portions of the mixture onto pieces of banana leaf or foil, fold into neat parcels, and tie securely with string.
- Arrange the parcels in a steamer or on a rack set inside a large pot with simmering water beneath.
- Steam for 60-75 minutes, topping up the water as needed, until firm and cooked through.
- Allow the conkies to cool slightly before unwrapping and serving.
Introduction: Conkies are a spiced cornmeal, pumpkin and coconut mixture steamed inside banana or plantain leaves, traditionally eaten on Guy Fawkes Night (November 5th) and Independence Day celebrations across Barbados.
Cultural Background: Conkies are a spiced cornmeal, pumpkin and coconut mixture steamed inside banana or plantain leaves, traditionally eaten on Guy Fawkes Night (November 5th) and Independence Day celebrations across Barbados. Rooted in African steamed-parcel cooking traditions, the ritual of preparing and unwrapping conkies together has made them one of the island’s most anticipated seasonal treats.
Tips: Don’t overfill each parcel — the mixture expands slightly as it steams. Foil is a reliable substitute if banana leaves are unavailable, though it won’t add the same aroma.
Variations: Add grated carrot alongside the pumpkin for extra natural sweetness and colour. Some households add a splash of dark rum to the mixture for an adult version.
Storage: Store wrapped conkies in the refrigerator for up to 4 days, or freeze for up to 2 months.
Reheating: Re-steam for 15-20 minutes, or microwave unwrapped for 1-2 minutes until heated through.
Nutrition: Approx. 260 kcal, 3 g protein, 46 g carbohydrates, 8 g fat per conkie.
FAQs:
Q: Can conkies be made without banana leaves?
A: Yes — foil parcels work well, though banana leaves add a subtle, traditional aroma.
Q: Why are my conkies too wet in the middle?
A: This usually means they need more steaming time, or too much liquid was used in the mixture.
- Fine cornmeal — 300 g (2 cups)
- Pumpkin, grated — 300 g (2 cups)
- Sweet potato, grated — 200 g (2 cups)
- Grated fresh coconut — 150 g (1 1/2 cups)
- Brown sugar — 200 g (1 cup)
- Coconut milk — 125 ml (1/2 cup)
- Mixed spice — 1 tsp
- Grated nutmeg — 1/2 tsp
- Vanilla extract — 1 tsp
- Raisins — 100 g (1/2 cup)
- Banana leaves or foil, for wrapping
- Kitchen string, for tying
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