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.