Of all the food I ate in Barbados, I think my favorite (non-homemade) things were conkies and doubles. So I was super excited when T posted her conkies recipe and I got to test it for her upcoming cookbook, Vegan in the Sun.
T's step-by-step conkie photos are available at her blog (linked above), so I'm not going to go through all that. But there was one thing she didn't post a picture of that I thought was awesome: the banana leaf. Behold!
Kalustyan's, which is fast becoming one of my favorite stores. They have a massive selection of spices, flours and assorted other specialty items that you may need for Caribbean, Spanish, Indian, Asian...pretty much any cooking. Among other things, they sell whole, dried coconuts:
Conkie is pretty much grated Calabaza pumpkin, coconut and sweet potato (the one that's closest to what they use in the Caribbean is called "batata" in my local shop), a nice, cinnamony spice blend and raisins, wrapped up in a banana leaf and steamed. T says it's a dessert, but I've been eating it for breakfast, because that's how I roll.
After that, I made T's Bajan Soup with Spiced Dumplings.
Viva Vegan!, with a bit of Liquid Smoke thrown in.
I had the last portion of the soup for lunch yesterday and miss it already. I think it's going to become a staple in our house.