On Line Cookbook
Conkies - Caribbean Recipes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Tradional cookie from Barbados made usually on Guy Fakes Day, November 5th.

S. Chokel

  • 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.
  • 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 and the mixture.
  • Fold a few tbsp of the mixture in steamed plaintain leaves cut in 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.
This is a recipe I haven't had the pleasure to try, however my friend said these are really a favorite of her family, and they lived in the Carribean for about 7 years.

As far as how many they make.. gosh, your guess is as good as mine.. but the recipe looks like it might make quite a few!

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.