Barbadian or Bajan conkies are popular every year during the month of independence (30th November). It is a corn-based type of steamed dumpling that derives from the Ghanaian dish 'kenkey' (a similarly prepared dish).
Ingredients
1 lb pumpkin
2 cups / 150 g dried coconut
1 medium sweet potato
1 cup / 110 g or a bit more yellow cornmeal (or coarse yellow corn flour)
1.2 cup / 110 g sugar
1/4 tsp nutmeg
1/2 tsp spice
2 oz raisins
3 oz butter
(1 cup milk)
8" x 8" banana leaf sections
Steps
- Mix all ingredients (except the fat and milk) in a large bowl.
- Add the the fat and milk. Mix thoroughly by hand to combine. You should have a viscous mixture that slowly drops off of a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
- Fresh green Banana leaves are traditionally used to wrap the conkie batter. If you have these, use a sharp knife to strip leaves from the central vein. Then briefly singe the leaves over an open flame to make them more pliable. Cut the leaves into individual 8" squares.
- Spoon 2 to 3 tablespoons of the batter into the centre of the pliable banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
- Steam the conkies on a rack or thick bottom veins of the banana leaves over boiling water in a large saucepan for 1 hour or until they are firm.
- Mix all ingredients (except the fat and milk) in a large bowl.
- Add the the fat 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.
- 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" squares.
- 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.
- Steam the conkies on a rack or thick bottom veins of the banana leaves over boiling water in a large saucepan for 1 hour or until they are firm.
CONTENT RELATED TO BAJAN CONKIES
- Speedup digestion
- Fermented foods
- Sauerkraut (full instructions)
- Fermented vegetables
- Vegan ceviche
- Ginger bug
- Fermented drinks (ginger ale, fermented lemonade, etc)
- Cheong: sweet fermented syrup
- High protein yogurt with chickpeas
- Extra creamy yogurt with oats
- DIY chickpea yogurt
- Oat yogurt
- Vegan milks and other drinks
- Tofu
- Breakfast or snacks
- Vegan Caribbean Christmas cake
- Pink (beetroot) pancake recipe
- Tortillas (Green spinach)
- Protein granola bar
- Pizza
- Barbadian (aka Bajan) conkies
- Other
- Vegan eggs
- Topping (guacamole inspired)
- Papaya salad to improve enzyme activity and improve digestive health
- Sprouts (lentils)
- Ghee (not vegan)
- Agar agar (medicinal superfood great for making vegan flan with vegan milks)
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