You always remember your first time
November 26, 2006
This week my very first newspaper column as a food writer was published in Barbados’ Sunday Sun (check it out and tell me what you think!). It was such a thrill picking up the newspaper this morning and reading my words.
I look forward to the joys of being a weekly columnist – getting my view point out there, writing about a topic I love.
I even look forward to the drama of being a writer – the anxiousness of an approaching deadline, the demands of the empty computer screen.
Nevertheless, there are parts of the newspaper publishing business I don’t think I will ever enjoy and I experienced these for the first time this week too. Those pesky editing gremlins twisted some of my words. Bruised ego aside, my main concern is that the twisted words will lead some people to make mistakes in the kitchen when making the Bajan delicacy, conkies. Luckily we now have the blogosphere and I can set the record straight.
So here it is:
Despite what my column seemed to say today you should never use a food processor when making conkies – a box grater is the best tool. A food processor will give the ingredients a very fine chop instead of a very fine grind that is needed to make your conkies smooth. Secondly, also ignore what the editing gremlins say about mixing the ingredients to your desired consistency. The mixture should be soft and moist but not watery and running.
I hope you’re going to try making the conkies. Let me know how they turn out. Holla if you have any questions.
Entry Filed under: Musings. .
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1.
Cynthia | December 3, 2006 at 9:14 am
There was another editing booboo that was made when transcribing the recipe for conkies. Instead of half a cup of flour, the printed version states 2 cups flour.
Here is the recipe in it’s entirety:
Recipe – Conkies
Yields: 20 conkies (4oz) or 10 conkies (8oz)
Ingredients
2 cups corn flour
½ cup all-purpose flour
1 lb grated pumpkin
½ lb grated sweet potato
1 small coconut, grated
1 ½ cups sugar
4 oz raisins
4 oz margarine (room temperature)
1 oz shortening (vegetable or lard) room temperature
1 teaspoon salt
½ teaspoon grated nutmeg
1 teaspoon ground spice
1 teaspoon almond essence
1 glass water or milk
Banana leaves
Method
In a large bowl, combine all the ingredients except the corn flour, all-purpose flour and water/milk, mixing thoroughly.
Now add the corn flour and all-purpose flour and continue to mix.
Add the water or milk half at a time to the mixture until fully incorporated.
Set mixture aside.
Light stove and singe banana leaves on at a time (pass each leaf over the open flame to make them pliable). The colour of the leaf gets brighter as the heat touches it.
Once the leaves are singed, wipe them clean with a damp cloth or paper towel.
Cut the leaves into large squares (these will become wrappers for the conkie mixture)
In a large pot, arrange the stems of the banana leaves to create a steamer (if you don’t already have one). Add enough water to steam the conkies.
Place on stove and bring to a boil
Spoon the conkie mixture into the individually cut wrappers (the leaves) and fold.
Add the wrapped conkies to the pot of boiling water with steamer
Cook until done. Cooking time varies depending on the size of the conkies, the quantity and the size of the pot.
Serve as you please: hot, warm, room temperature or cold
2.
Anonymous | December 10, 2006 at 1:16 pm
Congrats on the column!!!!