Conkies - Barbados

Barbados - Conkies (Similar to Ducanna in St. Vincent)

For many Bajans, Conkies are a delicious treat! I have made Conkies and I must attest that it is a wonderful delight to have.  The original idea of when Conkies  are to be eaten came about during the old British colonial celebration of Guy Fawkes Day on the 5th of November.  They are still made traditionally during the month of November to celebrate the Independence of Barbados.  The simple instructions and recipe below will teach our viewers how to make this favourite dish from the beautiful island of Barbados.

Barbados conkies

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!

Substitutions

• The Banana leaves can be substituted with wax paper or foil.

Recipes and information adapted from: www.barbados.org

Coconut Turnovers - Barbados

Barbados - Coconut Turnovers

Barbados fluffy yeasted buns/turnovers are heavenly to your lips and stomach.  They are baked and stuffed with sweet coconut seasoned with a variety of spices. The aroma that fills the room when they are baking makes your mouth water and you are too anxious for them to be ready for consumption.

On Sundays in Barbados, coconut turnovers are usually consumed with a glass of tea or juice.  They can also be made for brunch or to take on a picnic.  They are best tasty when they are warm.

These turnovers are a must have treat once visiting Barbados.  Make sure to visit one of the local bakeries and try what genuine turnover tastes like.  The recipe below will also guide you as to how to make this heavenly delight.

Recipe

Dough

• 2¾ cups all-purpose flour
• ½ teaspoon salt
• 4oz cold butter (unsalted)
• ¼ cup white granulated sugar
• 4 teaspoons instant yeast
• 1 cup warm milk
• ⅓ cup sugar water (dissolve sugar in water)
• Brown sugar

Filling

• 2 cups grated or shredded coconut (fresh or frozen; NOT dried coconut)
• ¾ cup white granulated sugar
• ¼ teaspoon allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon almond essence

Method

Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency. 

In a separate bowl, mix the white sugar, yeast and milk. 

Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes. 

Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).

Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.

Punch down the risen dough and lightly knead it for half a minute. Cut the dough into equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the centre; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.

Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.

Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.

Turnovers are best eaten warm, when the filling is still gooey :) Enjoy your turnover with a glass of juice or tea.

Recipe adapted from: www.barbados.org

Fish Cakes - Barbados

Barbados - Fish Cakes

Fish cakes are a traditional Barbados breakfast dish and are also served at elegant cocktail parties. They are very delicious and can be eaten alone or you have the option to serve them with sweet bakes or bread. In Barbados, persons on the go prefer eating the fish cakes in a sandwiched form or in other words a "salt bread", this is known as a "bread and two".

At many restaurants in Barbados, Fish cakes are also a favourite to be served as an appetizer at restaurants or as a finger food at cocktail parties.  Fish cakes have also been known to be served throughout the Caribbean and is a favourite for most islanders.

The simple step-by-step recipe below will guide our viewers how to make this delicious appetizer.  I also find myself making these very often church gatherings, work or when liming with friends.  Recipe also goes well with a sauce of your choice.

Recipe

• 1 onion, diced
• 1 cup flour
• 1 tsp baking powder
• 1 egg lightly beaten
• 1 small hot pepper, finely diced
• chopped parsley, thyme and marjoram
• 1 lb boneless, skinless salt cod
• 1 cup water

To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork.

In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency. 

Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

Drain on paper towels. Fish cakes are best eaten hot!

Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup and pepper sauce.

Recipes and information adapted from: www.barbados.org

Barbados Cutters

What is a "cutter"?

A cutter in Barbados is like a sandwich but only much better. It is a bread roll that is cut in half, crossways and stuffed with a filling that is savory.  This type of sandwich is very famous in Barbados and is made, sold and served throughout the island.  Cutters can be eaten at any time during the day whether it is for breakfast, lunch, dinner or as a snack.  It is a meal by itself and the locals tell you that the best drink to go with any cutter is a red soft drink. I had the honour of trying the cheese and fish cutters on my trip to Barbados in 2008. They were really delicious and heavenly.  I am hoping to try the other types of cutters on my next visit to the beautiful island in the near future.  There are many different types of cutters, some are more popular than others; however, for the salt-bread, everyone has their favourite filling.

• Ham cutter - thickly cut slices of baked ham (either leg ham or picnic ham) with some Barbadian hot sauce
• Cheese cutter - thick slices of cheddar cheese.  Preferably Australian, New Zealand or English Cheddar Cheese.
• Fish cutter - made with breaded and fried fish, often flying fish.  It is also served with marlin, billfish, King Fish, tuna or mahi mahi.
• Liver cutter - breaded and fried chicken livers
• Gizzard Cutter: made with breaded and fried chicken gizzards.
• Bread and Two - two Bajan fish cakes. Popular for breakfast.
• Egg cutter - fried egg

Most cutters are served with lettuce and tomato in the salt bread.  A little pepper sauce is needed as a finishing touch for your cutter.

Where to get a cutter

Cutters are found at the rum shops, food trucks and casual beachside eateries if you are looking for this special Barbados treat!  They are not served; however, in any restaurants.

A Taste of Barbados

A Taste of Barbados - This week's blog!

Local Beverages

Here are some fantastic Barbados beverages from Rita G. Springer's Caribbean Cookbook.

• Rum Punch

  Ingredients:

  One of sour - One part pure lime juice (1/4 cup)
  Two of sweet - Two parts sugar (1/2 cup)
  Three of strong - Three parts Barbados rum (3/4 cup)
  and Four of weak - Four parts water (1 cup)

  Method:

  Dissolve sugar in water, add rum and lime juice. Blend well. Chill and serve with bitters or nutmeg. Makes 4 servings.
 
• Rum Cocktail

  Ingredients:

  2 wineglasses rum
  1/4 cup honey or granulated sugar
  1/2 cup lime juice
  1/2 teaspoon bitters

  Method:

  Combine ingredients and whisk until well blended. Pour into cocktail glasses half filled with finely crushed ice. Serves 4.
• Punch a Creme (a Christmas favourite)

  Ingredients:

  3 eggs
  1 wineglass rum
  1/2 tin (175g or 7oz size) evaporated milk
  Piece of orange or lime rind
  1 tin (325g or 12oz size) condensed milk
  1 teaspoon bitters

  Method:

  Beat eggs well with the rind. Remove rind. Add milk. Stir well. Add rum and bitters and mix thoroughly. Bottle. Chill and shake well before serving. Makes 12-16 servings in liqueur glasses.

  This is a popular Christmas drink.
 
• Caribbean Cocktail

  Ingredients:

  1/4 cup rum
  2 tablespoons lime juice
  1 cup fresh pineapple juice
  1 teaspoon bitters
  1 tablespoon caster sugar
  soda water

  Method:

  Shake all ingredients well together, put some ice into tall glasses and fill halfway with mixture. Finally pour on soda water to fill glasses. Stir and serve. Makes 4 servings.

On a warm day, which is pretty much every day in Barbados, a sweet snow-cone is must have!

Recipes and information adapted from: www.barbados.org