Recipe

• 2 cups corn flour
• 1/2 cup plain flour
• 1 cup grated coconut
• 3/4 lb grated pumpkin
• 1/2 lb grated sweet potato
• 6 oz melted butter or margarine
• 1 cup whole milk
• 1 egg (beaten)
• 3/4 lb brown sugar
• 4 ozs. raisins
• 1 tsp spice
• 1 tsp almond essence
• 1 tsp grated nutmeg
• 1 tsp salt
• Fresh Banana leaves

Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.

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.

Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip 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.

Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.

Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.

Unwrap and enjoy!