Conkies Recipe Caribbean

CONKIE

Steps:

• Combine all the ingredients (except the raisins) in a large mixing bowl and mix together well until mixture has a smooth paste-like consistency
• Then add the raisins and continue to combine until fully incorporated

CONKIES

Steps:

• 1 Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
• 2 Add the beaten egg, melted butter/margarine, 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.
• 3 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 inch squares.
• 4 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.
• 5 Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
• 6 Unwrap and enjoy!

CONKIES

Steps:

• Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
• With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
• Place 2 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 1 hour or until they are firm.
• Unwrap the conkies and serve on a heated dish.
• Note: I may be off on the amount of servings this makes. It's been a while since I made it.