Conkies

What it really is

Conkies are Barbadian steamed sweets made with cornmeal, pumpkin and coconut, wrapped in banana leaf. Sweet potato and spices may also be part of the mixture.

A mixture of cornmeal, grated pumpkin, coconut and sugar is combined with seasoning and sometimes sweet potato. It is portioned onto banana leaves, folded into parcels and steamed until the grain and vegetables cook together. The leaf holds the mixture and helps retain moisture; it is a wrapper, not normally eaten. Household proportions and additions vary, so raisins or other ingredients should not be assumed. The result is dense and moist, not a crisp baked cake.

Conkies are associated with Barbadian November celebrations and can be made in batches. The cooked parcel is unwrapped for eating and served warm or at room temperature. Cornmeal provides structure, while pumpkin and coconut keep the centre soft. The amount of sugar varies, so not every version has the same sweetness. Any dairy, nuts or extra ingredients should be confirmed in the particular recipe.

How it's served

Serve unwrapped as an individual sweet portion. The banana leaf may remain beneath it for presentation but should be identified as a cooking wrapper. State any raisins or special additions.

Steaming time affects how firmly the cornmeal sets. The parcel should be cooked through and allowed to settle before unwrapping, so the portion keeps its shape on the plate.

How to write it on the menu

Describe the cornmeal, pumpkin and coconut base and explain that it is steamed in banana leaf. Name the actual sweetener and additions. Confirm allergens and cross-contact with the kitchen; nutrition varies by coconut, sugar and portion.