Conkie

This is a dish that is straight out of Africa. Whether it is referred to as Conkie, Doucanou, Dokono, Ducana or Blue Drawers the preparation and main ingredients are the same. Of course there are variations here and there depending on which Caribbean island you are on. For instance, in Anguilla it is prepared with ground green corn instead of cornmeal, you also have the option to add corned pork. The choice is yours. The batter is then wrapped in singed or quailed banana leaves or sea grape leaves. Since I cannot easily get banana or sea grape leaves, I use tin foil.

I first had Conkie served with Stewed Salt Fish when I was about 7 years old. It was prepared by my neighbor John Miller on Good Friday. I did not know it was an Easter tradition to have Conkie on Good Friday in St Kitts, but ever since my first taste I decided then and there, at that tender age, that I will always prepared and serve Conkie and Stewed Salt fish every Good Friday. I made my first Conkie the following Easter. I have had many years to experiment and come up with a recipe that works for me. Here is my variation of Conkie:


2 1/2 cups cornmeal
3/4 cups flour
3 1/2 cups grated coconut
1 1lb pumpkin peel and grated
3/4 cups flour
1 cup raisin (optional)
1 stick melted butter
3 cups brown sugar or sweeten to taste
1 1/2 cups milk
1 tsp almond essence
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp black pepper (optional)

Combine the grated coconut, pumpkin, sweet potato and cornmeal. Stir in the sugar, (add more or less to suit your taste) melted butter, milk, spices and essence. Add the flour and raisins, stir well to make sure all the ingredients are combined. Using a serving spoon put 1 1/2 spoonfuls of mixture on banana leave, sea grape leave or foil paper, roll up,fold over the leaf or foil tucking in the sides. (If using banana leaves or sea grape leaves, tie with a string). Drop in a large pot of boiling water and boil for 3/4 hour.
SERVED WITH STEWED SALT FISH

To singe or quail banana or sea grape leaves, soak leaves in boiling for a few minutes. This will make them pliable and easy to fold.