About
Aruba’s staple side dish — a thick, dense yellow polenta made from cornmeal cooked with water, butter, and salt until firm enough to slice or scoop. Similar to the fungee of Antigua and the cou-cou of Barbados, funchi is a legacy of West African culinary traditions brought to the island. It’s served alongside keshi yena, stewed fish, or braised meats, absorbing sauces beautifully. A humble, honest, and deeply satisfying element of Aruban home cooking.