Iguana posted:Leonora posted:
I remember Dad long ago mixing the ingredients into a paste, putting it in banana leaves, wrapping the leaves into 2"x2" squares and tying them with twine, then boiling them in a large pot. Delicious!
Konkee. I think the Amerindians used to put the banana leaf squares into a hole in the ground with coals around it. That is real old fashioned Guyanese stuff. Spanish people also make it. They call it Pasteles. Ricans boil it. Dominicans fry it.
Konke is from Ghana. They have a savory version which they call kenke.
Our creole cultures are blended so that origins of much of it is diverse so we often cannot say where they are from. Its often combining various influences from different origins, or taking something from a culture and adjusting it. And its a continuously evolving culture.