Tutu (Cornmeal Porridge with Black-eyed Peas)

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Tutu (Cornmeal Porridge with Black-eyed Peas)

Tutu (Cornmeal Porridge with Black-eyed Peas) is a traditional Aruban recipe for a classic dish of cormeal and black eyed peas cooked to a porridge in coconut milk and flavoured with bacon and brown sugar. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Cornmeal Porridge with Black-eyed Peas (Tutu).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+over-night soaking)

Serves:

Rating:

Tags : Pork Recipes Bean Recipes Aruba Recipes

Funchi, or conrmeal porridge is a staple throughout the Caribbean. However, this version is made richer by the addition of black-eyed peas, coconut milk and bacon

Ingredients:

150g black-eyed peas
500ml water
500ml coconut milk
180g brown sugar
2 garlic cloves, crushed
8 slices of bacon, diced
1 1/2 tsp salt
140g corn (maize) meal

Method:

Soak the black-eyed peas in plenty of water over night. The following day, combine the beans, water and coconut milk in a pan. Bring to a boil, then stir-in the sugar, garlic, bacon and salt. Return the mixture to a boil and continue boiling rapidly until the beans are tender (about 30 minutes).

At this stage, whilst stirring continually, add 140g corn meal. Stir until smooth then reduce to a simmer and cook for about 5 minutes, stirring briskly with a wooden spoon or funchi stick (palu di funchi). The mixture is ready when it's very thick and pulls away from the sides of the pan.

Remove from the heat and turn into a deep well-buttered bowl. Shake the mixture so it sits well in the bowl. Place a serving plate over the top then invert onto the plate and serve.