how to make conkies barbados
Channel: Bajan Lifestyles
Date: 2021-12-12

Where my conkie lovers, conkies are a favourite treat for many Bajans during the month of November when we celebrate our independence. But get this it was actually once associated with the old British colonial celebration of Guy Fox Day on November 5, In modern Barbados, they are eaten during Independence Day celebrations on November 30.

This sweet cornmeal-based food is not only popular in Barbados, In Saint Lucia and Trinidad and Tobago it is called paime and is usually associated with Creole Day (Jounen Kwéyòl), which is on the last Sunday of October every year in St. Lucia. Don't forget we Guyanese Brothers also enjoy this sweet treat. Conkies was introduced to Guyana by the Africans who came as slaves. This Caribbean culture has been passed down from generation to generation and is a cherished, satisfying treat.

Leave us a comment below if you know of any other Caribbean Countries that enjoy this sweet treat.
The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves.

Here is the Recipe
Recipe
2 cups cornflour
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 (Optional)
1 egg (beaten) (Optional)
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

Now first thing me mudda do… lol First Mummy does is singe de Banana Leaves on de stove, This kills any insects, harmful bacteria and makes the leaves easier to fold around the conkies. Cut the leaves off the hard steam… Watch mummy do it hey.
Next, ya gotta grater de pumpkin, coconut, sweet potato till ya hand wan fall off.
Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, cornflour, and salt together in a large bowl, all together
Add the beaten egg, melted butter/margarine, and milk. Now my mummy and auntie don't use egg and milk they say it makes them spoil quicker. Well, you decide how you want your conkies.

Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. In Bajan terms…. Mix it till it looks like lumpy cou cou. 
Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
Once you have the right consistency it's time to wrap and steam.
Take a piece of banana leaf bout pot spoon length, with de same pot spoon tek out a good lump plot it in de middle… no no don't plop it. …
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.
Now mummy does this thing wid de banana mid stem, she place it at the bottom of the steamer to make sure de conkies don't burn. 
Steam the conkies for one hour or until they are firm.
Unwrap and enjoy!

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