Tutu is a traditional Bonaire recipe for a classic accompaniment of cornmeal porridge incorporating black-eyed beans that's served as a traditional accompaniment. The full recipe is presented here and I hope you enjoy this classic Bonaire version of: Tutu.
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This is a staple accompaniment of yellow cornmeal and black-eyed beans that's found throughout the Netherlands Antilles, particularly the islands of Aruba, Curaçao and Bonaire.
Wash the beans, place in a large bowl, cover with water and set aside to soak and swell for 2-4 hours.
At the end of this time, drain the beans, transfer to a large pan, add the 1.5l fresh water along with the chopped garlic, Bring to a slow boil over medium heat and cook until the beans are tender (add more water as needed). This will usually take between 50 and 90 minutes, depending on the age of the beans.
At this point stir in the salt, sugar and Coconut milk then cook for another 10 minutes. Add the cornmeal a little at a time, while stirring constantly with a wooden spoon. Keep stirring, adding force, to fold the peas with the corn meal.
Cook, stirring, for about 20 minutes until the cornmeal is thoroughly cooked and no longer raw. Add the butter and continue stirring until the butter has been completely incorporated. By this time the mixture should be thick, with the consistency of polenta.
The last stage is to crush the beans. Take two large plates. Wet the upper surface of one and spoon the tutu onto its centre. Wet the base of the second plate and sit on top of the tutu. Now press down until the tutu mixture starts seeping out between the plates.
Transfer the crushed tutu to a warmed serving bowl and bring to the table. It can be served as an accompaniment to any meal, but typically it's enjoyed with cheese or cod.
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