Recipes from Curacao: Tutu

Recipes from Curacao


Country: Curacao
Course: Side
Makes: 8 to 10 servings


  • 1 lb black-eyed peas, dried
  • 6 cups water
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 3/4 cup sugar
  • 1 cup coconut milk
  • 1 3/4 cup yellow corn meal
  • 2 tbsp butter


  1. Soak the black-eyed peas for 2 hours, then drain and add to a pot with the water and garlic. Bring to a boil over a medium flame, adding more water as necessary until the peas are tender.
  2. Add the salt, sugar and coconut milk and continue to cook for 10 minutes or so. Now gradually add the cornmeal (you may need to put in a little more water to make it the right consistency). Keep stirring until the cornmeal is done and is roughly the same texture as polenta (this should take 20 minutes or so). Add the butter and stir until well-incorporated.
  3. Put the tutu on a plate and press it between another plate. You should have a flat pizza-like shape when you are finished. You may need to put a little bit of water on the plates to keep the tutu from sticking.