Ingredients:
1 large dried coconut, grated
3/4 lb grated pumpkin
1/2 lb grated sweet potatoes
3/4 lb sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon almond essence
4 ounces raisins
1 cup flour
2 cups cornflour or 2 cups cornmeal
1 teaspoon salt
4 ounces melted butter or 4 ounces margarine
2 ounces melted shortening
1 cup milk
banana leaves or plantain leaves, cut in 8 inch squares
Directions:
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.
Note: I may be off on the amount of servings this makes. It’s been a while since I made it.
Servings: 30
Time preparation: 40 min.
Time total: 100 min.