Conkies

About This Recipe

Conkies are a festive Barbadian sweet, traditionally made on Independence Day (November 30th) and at harvest time. A mixture of grated pumpkin, sweet potato, coconut, cornmeal, and spices is wrapped in banana leaf and steamed until firm and fragrant with the leaf's earthy aroma. They are dense, warmly spiced, and subtly sweet — a uniquely Caribbean version of tamale that connects Bajans to West African and Indigenous culinary heritage.

Ingredients

Serves 12

• 2 cupsgrated pumpkin
• 1 cupfresh grated coconut
• 1 cupfine cornmeal
• ½ cupbrown sugar
• 1 tspmixed spice (nutmeg, cinnamon, allspice)
• 12banana leaf squares, softened over flame

Instructions

1. 1

   Mix the batter

   Combine pumpkin, coconut, cornmeal, sugar, spice, melted butter, and a pinch of salt into a thick paste.

2. 2

   Wrap

   Place 2–3 tablespoons of mixture in the centre of each banana leaf square. Fold sides over to form a neat parcel and secure with kitchen twine or a strip of banana leaf.

3. 3

   Steam

   Arrange parcels in a steamer basket over boiling water. Cover and steam 40–45 minutes until firm.

4. 4

   Cool and serve

   Allow to cool 10 minutes before unwrapping. Serve warm or at room temperature.

Variations

• •

  Use grated sweet potato in place of pumpkin.

• •

  Add vanilla essence for a more fragrant filling.

• •

  Wrap in foil if banana leaves are unavailable — flavour differs but texture is the same.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Keep in the banana leaf wrapper up to 3 days at room temperature. Freeze up to 1 month.

Frequently Asked Questions