More Great Recipes: Christmas | Side Dish

Tutu - Dutch Caribbean Cornmeal Porridge

User Avatar
Member since 2015

Serves 5 | Prep Time 5 | Cook Time 20


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


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.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter