Grenadian Conchee
  • 1cup cornmeal
  • 2tablespoons grated sweet potato
  • 1/4cup grated or canned pumpkin
  • 1/2teaspoon cinnamon
  • Pinch grated nutmeg
  • 1teaspoon ground ginger
  • 1/2cup sugarto taste
  • 2tablespoons butter, softened
  • 4tablespoons raisins
  • 1cup grated unsweetened coconut
  • 1/3-1/2cup light coconut milk
  • 2 eggs
  • 2teaspoons confectioners’ sugar
  • 1cup low-fat or whole milk
  • 3ounces simple syrup*
  • 3drops vanilla extract
  • 2tablespoons brandy
  1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.
  2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.
  3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.
Recipe Notes

*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.