When I was researching food for Antigua and Barbuda I came accross a dish called a ducana a parcel of sweet potato and cornmeal steamed in banana leaves, I was very tempted but opted for the saltfish and fungee insead. So I was trilled when I started researching Barbados and found that they had a similar dish called a conkie - I just had to make it. But first a disclaimer - this dish is meant to be made by wrapping the dough in banana leaves which you should be able to get at your local asian or 'ethnic' food store and sometimes on Amazon. I searched everywhere for them but I think coronavirus is playing against me so I had to compromise and use parchment paper - while they worked fine, from reading I know that banana leaves will add a depth of flavour, so if you can get the banana leaves I would recommend!
Like The Bahamas, Barbados is also a Commonwealth nation which was deeply affected by colonialism. Invaded by the Spaniards, then claimed and subsequently abandoned by the Portuguese, and finally settled under British rule - the Barbadians were exposed to it all. Today, their population is mainly of African descent. Like many of the Caribbean nations you can see cross overs between their cuisine and that of Africa and some of the other Latin American countries close by.
The Conkie is a dish made from corn meal a staple in many of these nations, coupled with pumpkin (or butternut squash), sweet potato, coconut, raisins and spices - it's screams of the Caribbean and is delicious! It's often served as a side to fish or sometimes enjoyed for breakfast. My recipe below is based on Philip Robinson's recipe which can be found here.
Makes 6
Ingredients
1 cup of cornmeal - not cornstarch.
1/2 cup of grated pumpkin or butternut squash.
1/2 cup of grated sweet potato.
1/2 cup of grated or unsweetened desiccated coconut.
1/2 cup of sugar
1/4 cup of raisins
1/4 cup of plain flour.
1 Tbs of all spice - or a mix of cinnamon and nutmeg
1tsp of vanilla essence
50 melted butter
a small amount of either: coconut milk, milk, or coconut water. (around 1/4 cup or 60ml)
Method
Mix all the dry ingredients in a bowl. Add the melted butter and vanilla essence, then slowly add your liquid of choice until the mixture is bound together and falls off a spoon slowly.
Cut squares of parchment paper that are roughly 20x20cm. place around 2tbsp of mixture into the middle of the squares and wrap into parcels. Tie with kitchen string.
Steam for 60-90 minutes until they are firm to the touch. Note: I tried one of these in foil instead of parchment paper - it cooked faster than the ones in parchment paper, around 50 minutes.
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