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Name of Event

Barbados Independence Day

Cuisine From



Cornmeal, sweet potato, coconut, pumpkin, spices eaten on Independence Day.


Yield 12 servings
Preparation time 20-25 minutes
Cooking time 60 minutes
Main Ingredient Corn flour/coconut


  • 2 cups corn flour
  • 1/2 cup plain/all purpose flour flour
  • 1 cup grated coconut (fresh if possible)
  • 3/4 lb grated pumpkin
  • 1/2 lb grated sweet potato
  • 6 oz melted butter or margarine
  • 1 cup whole/full cream milk
  • 1 egg (beaten)
  • 3/4 lb brown sugar
  • 4 ozs. raisins
  • 1 tsp allspice
  • 1 tsp almond essence
  • 1 tsp freshly grated nutmeg
  • 1 tsp salt
  • Fresh banana leaves (banana leaves can be substituted with wax paper or foil.)


  1. Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
  2. Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
  3. Strip fresh green Banana  leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8" squares or substitute with foil or waxed/baking paper.
  4. Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf/foil/paper. Fold around the mixture, taking care not to rip the leaf/foil/paper.
  5. Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
  6. Unwrap and enjoy!