Conkies is a traditional Guyanese recipe for a classic spiced sweet potato, coconut and maize flour dumpling steamed in banana leaves and served as a dessert. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Conkies.
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Guyanese conkie (pronounced 'kankee' in Guyana) is a sweet dish made with cornmeal, pumpkin, coconut, sugar, and warm spices steamed in a banana leaf.
Ingredients:
120g fine cornmeal or corn flour
50g granulated sugar may substitute for coconut sugar
200g pumpkin (calabaza squash) steamed then pureed (may use canned pumpkin)
150g grated coconut
2 tbsp coconut oil, melted
60ml full-fat coconut milk
1 tsp freshly-grated nutmeg
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 teaspoon salt
1 tsp almond essence
1 tsp vanilla extract
4 tbsp raisins (optional)
Method:
Combine all the ingredients (except the raisins) in a bowl then mix together well until mixture has a smooth paste-like consistency. If mixture is loose let it sit for a few minutes to thicken.
Add the raisins and continue to stir until properly incorporated.
Cut banana leaves into 20-25 cm pieces, ensuring that there are no tears or holes in the pieces selected. Carefully wash the banana leaves. Dry the banana leaves then run them over an open flame for a few seconds to soften. Alternatively, you can soften them by microwaving for for 30 seconds then remove from the microwave and wipe dry with a towel. You may also run the leaves over an induction hob for a few seconds to soften.
Next place the banana leaf on a flat surface then add about 120ml (1/2 cup) of the conkie mixture to the centre of the leaf.
Then fold over concealing the mixture inside the leaf and tie with kitchen twine.
Place in a steamer basket and steam over plenty of boiling water for about 15 minutes, or until cooked through.
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