Conkies - Caribbean Recipes

• 2 cups (475 ml) fresh corn flour
• 1/2 cup (125 ml) flour
• 3/4 lb (.3 kg). pumpkin
• 6 oz (168 grm). shortening
• 1/2 lb (.2 kg). sweet potato
• 3 cups (700 ml) grated coconut (1 large fresh one)
• 1 tsp (5 ml) salt
• 4 oz (112 grm). raisins (optional)
• 3/4 lb (.3 kg). brown sugar
• 1 cup (225 ml) whole milk
• 1 tsp (5 ml) powdered allspice
• 1 tsp (5 ml) grated nutmeg
• 1 tsp (5 ml) almond extract
• several plaintain leaves to steam the cookies.

1. Grate coconut, pumpkin and sweet potato.
2. Mix in sugar, liquids and spices.
3. Add raisins and flour last and combine well.
4. Melt shortening before adding with milk and the mixture.
5. Fold a few tbsp of the mixture in steamed plaintain leaves cut in squares about 8 inches wide.
6. Steam conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.

flour, flour, pumpkin, shortening, sweet potato, coconut, salt, raisins, brown sugar, milk, powdered allspice, nutmeg, almond, steam

Taken from online-cookbook.com/goto/cook/rpage/000D26 (may not work)