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MAILING LIST

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A corn based delicacy. It is made and eaten almost

exclusively during the month of November - during

Independence Day celebrations -November 30th.

INGREDIENTS

• 1 large dry coconut, grated

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• ¾ lb grated pumpkin

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• ½ lb grated sweet potato

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• ¾ lb sugar

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• 1 tsp spice

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• 1 tsp nutmeg

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• 1 tsp almond essence

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• 4 ozs. raisins

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• 1 cup flour

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• 2 cups corn flour or corn meal

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• 1 tsp salt

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• 4 ozs. melted butter or margarine

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• 2 ozs. melted shortening

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• 1 cup milk

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• Banana or plantain leaves cut in 8 inch squares

Method

Mix the coconut, pumpkin, sweet potato, sugar,

spices, almond essence, raisins, flour, corn flour,

and salt together thoroughly. With a wooden spoon,

stir in the melted butter, shortening and milk and

mix until smooth.  Place 2 heaping tablespoons of

the mixture onto each plantain leaf square, fold the

edges to make a neat envelope and tie securely. 

Steam the conkies on a rack over boiling water in a

large saucepan, or in a steamer, for about 1 hour or

until they are firm. Unwrap the conkies and serve on

a heated dish.