This corn-based delicacy 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 5.
PREP TIME: 40 min
COOK TIME: 1 hr
SERVES: 15 servings
- 3/4 cup dried coconut, grated
- 1 1/2 cups grated pumpkin
- 1 cup grated sweet potato
- 3/4 cup Plantation Reserve Sugar
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon Country Kitchen Almond Essence
- 4 ozs IGA Raisins, optional
- 2 cups Valrico Corn meal
- 1 teaspoon salt
- 3/4 to 1 cup melted Waitrose Unsalted Butter
- 1 cup Pine Hill Dairy Whole Milk
- Banana leaves or plantain leaves, cut in 8-inch squares
PREPARATION STEPS
- Mix the coconut, pumpkin, sweet potato, Plantation Reserve Sugar, spices, Country Kitchen Almond essence, IGA Raisins, Valrico Corn meal and salt together thoroughly.
- With a wooden spoon, stir in the melted Waitrose Butter, shortening and Pine Hill Dairy Whole Milk and mix until smooth.
- Place two 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 one hour or until they are firm.
- Unwrap the conkies and serve on a heated dish.
NUTRITION FACTS
Calories: 158.8
Fat: 5.7
Saturated Fat: 2.7
Cholesterol: 9.3
Sodium: 113.9
Carbohydrates: 26.5
Fibre: 1.1
Sugar: 14.3
Protein: 1.6
