Conkie
 
Prep time
Cook time
Total time
 
Corn meal, pumpkin and coconut mixed with spices, then steamed in a banana leaf.
Author:
Recipe type: Traditional Guyanese
Cuisine: Caribbean
Serves: 6-8
Ingredients
  • ½ cup of fine cornmeal or corn flour
  • 1 cup of pureed pumpkin
  • ¼ cup of granulated sugar (may substitute for coconut sugar)
  • 1 heaping cup of grated coconuts
  • 2 tablespoons of coconut oil, melted
  • ¼ cup of full fat coconut milk
  • 1 teaspoon of fresh grated nutmeg
  • ¼ teaspoon of ground cloves
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of salt
  • 1 teaspoon of almond essence
  • 1 teaspoon of vanilla extract
  • ¼ cup of raisins, rinsed (optional)
  • Banana leaves for wrapping the conkie (optional)
Equipment for steaming the conkie
  • Parchment paper
  • Aluminum Foil Wrap
  • Steamer Pot (optional)
Instructions
  1. Combine all the ingredients (except the raisins) in a large mixing bowl and mix together well until mixture has a smooth paste-like consistency
  2. Then add the raisins and continue to combine until fully incorporated
Using Banana leaves
  1. Cut banana leaves into 8-10 inch pieces, ensuring that there are no tears or holes in the pieces selected
  2. Carefully wash the banana release removing any cob webs or other insect residues
  3. Place each piece of banana leaf in the microwave and microwave for 30 seconds then remove from the microwave and wipe dry with a towel
  4. Next place the banana leaf on a flat surface then add about ½ cup of the conkie mixture to the center of the leaf
  5. Then fold over (see video) concealing the mixture inside the leaf and tie with kitchen twine
Using Parchment Paper and Aluminum Foil
  1. Cut parchment paper and aluminum foil into 8-10 inch pieces
  2. Then add the conkie mixture to the center of the parchment paper and fold to conceal the mixture within the parchment paper
  3. Next securely wrap the folded parchment paper in aluminum foil ensuring that there are no openings for water to get to the conkie
Cooking the Conkie
  1. Add enough water to a large saucepan on high heat and bring to a roaring boil
  2. If you are using banana leaves add some reserved banana leaves to the bottom of the pot, then add the wrapped conkies. Then cover, reduce the heat to medium and steam for 15 minutes. Be sure to check on the conkies to ensure the water doesn't cook down before the cooking time is up. Keep a pot of boiling water going so that you can add hot water at any point if needed.
  3. If using parchment paper and foil add a few sheets of aluminum foil to the bottom of the pot, then add the foil wrapped conkies. Then cover, reduce the heat to medium and steam for 15 minutes. Be sure to check on the conkies to ensure the water doesn't cook down before the cooking time is up. Keep a pot of boiling water going so that you can add hot water at any point if needed.
  4. As a last resort you can add the conkie directly to the pot of boiling water, making sure that the water does not come more than half way up the conkie. Cover the conkies and steam for 15 minutes. And just like with the other two options check often to ensure that the water does cook off before the conkies are ready
Notes
This recipe is naturally gluten free but be sure to read the labels on your cornmeal, coconut and canned pumpkin (if using) to ensure that there are no additives that don't work for you.

For the traditional Conkie, substitute coconut oil with butter and coconut milk with dairy milk

For a refined sugar free version substitute granulated sugar for coconut sugar
Recipe by Metemgee at https://metemgee.com/2020/07/31/conkie/