More Great Recipes: Christmas | Side Dish

Tutu - Dutch Caribbean Cornmeal Porridge


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Member since 2015

Serves 5 | Prep Time 5 | Cook Time 20

Ingredients

6 slices bacon
2 cups coconut milk
1 1/2 cups canned or cooked black eyed peas
1/2 teaspoon salt
1 cup cornmeal


Chop the bacon and saute it until crispy. Drain out the excess oil.


Add coconut milk, peas, salt and 2 cups water. Bring to a boil.


In a bowl, combine cornmeal with about 1 cup of the boiling liquid. Mix to form a paste.


Lower the heat to low and slowly add the cornmeal paste while stirring constantly.


Simmer, stirring constantly, for 10 minutes.


Serve warm.


Pairs Well With


Notes

Most of the Caribbean has a version of savory cornmeal porridge. It's basically our version of polenta. It's part of the national dish of Barbados - Flying Fish & Cou-Cou. Cou-Cou is what it's known as in Barbados, while it is called funchi on Dutch & French islands. Tutu is the holiday version of funchi, which is made in Aruba for special occasions.

My mom was born on the island of Aruba and this is a family recipe.

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