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Kevin Osepa - Antillean Tutu

"This dish will always provide the feeling of being home. After eating a good Tutu you just want to lie down and take a nap. All I feel is being grounded and inner peace." - Kevin Osepa


  • 450g black-eyed peas
  • 6 cups water
  • 2 garlic cloves, diced
  • ½ tsp salt 
  • ¾ cup sugar 
  • 1 cup coconut milk (sugarless) 
  • 1¾ cup cornflour    
  • 2 tbsp butter 

Wash the black-eyed peas and leave them in water for two hours. Then rinse and add 6 cups of fresh water and the chopped garlic. Place on a medium heat and gently bring to a boil. If needed, add more water, until the peas are ‘al dente’.

Add the salt, sugar and coconut milk, and cook for a further 10 minutes. Then add the cornflour, bit by bit, while stirring carefully with a wooden spoon. Then stir more vigorously to mix the peas with the cornflour. 

It takes approximately 20 minutes to cook the cornflour. Then add the butter and do not stop stirring until the butter has been fully absorbed. Moisten a plate with water and place the “Tutu” on the plate.

Moisten a second plate with water and use to cover the Tutu. Press down on the plate until the Tutu is visible between the plates. The Tutu is now ready to eat. Delicious with stock fish or cheese!


My Feeder is a Photographer
Back in 2018, Melkweg Expo invited photographers to give their favorite recipe a new face. We exhibited their photographic visualization of their favorite food alongside the recipe in the exhibition My Feeder is a Photographer. Because everyone is apparently baking and cooking their way through the coronavirus pandemic (it’s the sweetest self-isolating therapy), we will share these juicy photographic recipes with you. Check your plate and lick your fingers!