Tutu
Cornmeal and black-eyed peas, a Curaçaoan classic
Tutu
Tutu is a traditional Curaçaoan cornmeal side that turns the island's staple grain into something more substantial by cooking it together with black-eyed peas. The cornmeal is cooked down with the cooked peas (and often a little brown sugar and butter) and stirred into a dense, cohesive mass, sometimes shaped into a mound. The peas give it texture and a nutty bite, while a touch of sugar lends a gentle sweetness that distinguishes tutu from plain funchi.
This is old-fashioned, hearty home cooking. Black-eyed peas have a long history in Caribbean kitchens, brought through West African food traditions, and pairing them with cornmeal makes a filling, economical side that stretches a meal. The result is comforting and a little sweet, more robust than funchi and full of the rustic character of traditional Krioyo cooking.
What it accompanies
Tutu is served as a starch alongside saucy mains, scooping up the gravy of dishes like stoba or sitting beside fried snapper. Its mild sweetness pairs naturally with salty, savoury food.
- Made with just cornmeal, peas, and seasoning, it is a naturally vegetarian side.
- It is more of a traditional, home-style dish, so it is best sought at Krioyo kitchens that cook the old way.
Look for tutu when you want a heartier, slightly sweet alternative to funchi, and eat it the way locals do, as the starch that anchors a plate of stew or fish.
Key ingredients
How to make Tutu
- 1
Soak the black-eyed peas for a couple of hours, then cook them in salted water with the chopped garlic until tender, about 40 minutes, and drain, reserving some of the liquid.
- 2
Return the peas to a heavy pot with the sauteed onion, coconut milk, a splash of the reserved liquid, the nutmeg, brown sugar, and butter, and bring to a gentle simmer over medium heat.
- 3
Season with salt and let the mixture bubble for 2 to 3 minutes so the flavors come together.
- 4
Gradually add the cornmeal a little at a time, stirring hard with a wooden spoon to fold it into the peas and keep the mixture smooth.
- 5
Reduce the heat to low and keep stirring firmly so no lumps form and nothing sticks to the bottom.
- 6
Continue stirring until the tutu is thick, cohesive, and pulls away from the sides of the pot, about 10 minutes.
- 7
Taste and adjust the salt and sugar if needed.
- 8
Shape into a mound on a plate and serve warm with stew or fried fish.
A home-style reference method; every family and kitchen has its own version.
Tutu questions
What is tutu?
+
What does tutu taste like?
+
What is the difference between tutu and funchi?
+
Is tutu vegetarian?
+
Where can I try tutu in Curaçao?
+
Explore Curaçao cuisine
From keshi yena to pastechi, the island's table runs deep. Browse every dish and find your next favorite.
All Curaçao dishes →