Barbados Conkies Recipe Recipe For Stuffed

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CONKIES



Conkies image

Conkies are a favourite treat for many Bajans! They are traditionally made during the month of November to celebrate Barbados' Independence.

Provided by Barbados Tourism Encyclopedia

Time 2h

Number Of Ingredients 15

2 cups corn flour
1/2 cup plain flour
1 cup grated coconut
3/4 lb grated pumpkin
1/2 lb grated sweet potato
6 oz melted butter or margarine
1 cup whole milk
1 egg (beaten)
3/4 lb brown sugar
4 ozs. raisins
1 tsp spice
1 tsp almond essence
1 tsp grated nutmeg
1 tsp salt
Fresh Banana leaves

Steps:

  • 1 Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
  • 2 Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
  • 3 Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8 inch squares.
  • 4 Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
  • 5 Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
  • 6 Unwrap and enjoy!

CONKIES



Conkies image

This is a corn based delicacy from Barbados that dates back to the 18th century. Traditionally, it's made and eaten almost exclusively during the month of November. Originally it was made to be eaten during the old British colonial celebration of Guy Fawkes Day on November 5th. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Dessert

Time 1h40m

Yield 30 serving(s)

Number Of Ingredients 15

1 large dried coconut, grated
3/4 lb grated pumpkin
1/2 lb grated sweet potato
3/4 lb sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon almond essence
4 ounces raisins
1 cup flour
2 cups cornflour or 2 cups cornmeal
1 teaspoon salt
4 ounces melted butter or 4 ounces margarine
2 ounces melted shortening
1 cup milk
banana leaves or plantain leaves, cut in 8 inch squares

Steps:

  • Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
  • With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
  • Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
  • Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
  • Unwrap the conkies and serve on a heated dish.
  • Note: I may be off on the amount of servings this makes. It's been a while since I made it.

Nutrition Facts : Calories 158.8, Fat 5.7, SaturatedFat 2.7, Cholesterol 9.3, Sodium 113.9, Carbohydrate 26.5, Fiber 1.1, Sugar 14.3, Protein 1.6

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