Sweet pumpkin and coconut pudding steamed in banana leaf — a cherished Barbadian treat made each November 30th.
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.
Serves 12
Combine pumpkin, coconut, cornmeal, sugar, spice, melted butter, and a pinch of salt into a thick paste.
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.
Arrange parcels in a steamer basket over boiling water. Cover and steam 40–45 minutes until firm.
Allow to cool 10 minutes before unwrapping. Serve warm or at room temperature.
Pass banana leaves over an open flame briefly to make them pliable without cracking.
Grate pumpkin and squeeze out excess moisture for a firmer conkie.
Add a few raisins for extra texture.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
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.
Keep in the banana leaf wrapper up to 3 days at room temperature. Freeze up to 1 month.
Conkies have roots in West African kenkey and Indigenous Caribbean cooking. They have been made in Barbados for hundreds of years and are deeply tied to the island's cultural identity and seasonal traditions.
Yes — drain well and pat dry before mixing or the batter will be too wet.
Asian and Caribbean grocery stores carry fresh or frozen banana leaves year-round.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 12 servings total
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