865. Tutu

Tutu ku Funchi, duna Tres Sunchi (Tutu and Funchi, give three kisses) are ubiquitous “Curaçao”. So we present to you Senjora Mogen‘s delicious Tutu recipe from Kuminda.com (great resource for krioyo cooks!)

Tutu is the brown pouf behind the yellow Funchi. Photo by Kimberley Douglas.

Ingredients:

1/2 lb dry black-eyed peas

1/2 tbsp nutmeg

1/2 onion (chopped)

4 garlic cloves (chopped)

1 tbsp butter

2 tbsp sugar

1 cup flour

Directions:

1. Add 6 cups water and garlic cloves and bring to a boil. Cook for about 1 hour on low heat.

My friend Tatiana Radzim’s Pal’i Funchi moves continents (most recently Australia) and is used to “lele” (massage-stir) the Tutu and Funchi mixture.*

2. Discard water. Add nutmeg, onions, butter, sugar, 2 cups of water. Stir well bring to a boil.

3. Add flour and stir well with a wooden spoon or pal’i funchi* i lage tota (firm up).

4. Keep stirring (approx. 10 minutes) on low heat until mixture pulls away from the sides of the pan.

5. Invert on a platter or use ice cream spoon (dipped in water) for individual portions.

Serve with fried fish, stobá (stewed meat) — with butter and (Dutch) sliced cheese! Or simply eat by itself.

Yummmm!

Photo by Kimberley Douglas.

*Pal’i Funchi is made of karawara di mondi (wild clammy cherry, lolbolly tree, white manjack) about 20-23 inches long and half of the round wood is flattened for optimal lele power.

Pal’i Funchi has been passed down from generation to generation. Unclear when Pal’i Funchi was introduced. Needless to say, Funchi and Tutu cooks get very attached… withstanding splinters and sore hands to accomplish the perfect meal.

If you replace your old Pal’i Funchi (available at Marshé di Punda, Rasta Mozes), we promise you’ll still keep using your old one, “because it’ll work better.” 🙂