Naturopathic Control: Bajan Conkies

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.