Caribbean Conkies

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Caribbean Conkies

 

3 cups grated coconut

2 cups fresh corn flour

4 ounces raisins, optional

6 ounces shortening

1/2 cup flour

3/4 pound brown sugar

3/4 pound pumpkin

1/2 pound sweet potato

1 cup milk

1 teaspoon powdered cinnamon

1 teaspoon grated nutmeg

1 teaspoon almond essence

1 teaspoon salt

 

Grate coconut, pumpkin and sweet potato. Mix in sugar,

liquids and spices. Add raisins and flour last and

combine well.

Melt shortening before adding with milk.

Fold a few tablespoons of the mixture in steamed

plantain leaves. Cut into squares about 8 inches wide.

Steam Conkies on a rack over boiling water in a large

pot or in a steamer until they are firm and cooked.

Note: Wax paper will work instead of banana or

plantain leaves.

 

 

 

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