This unique object from the collection of Titi Tromp takes us back to culinary island traditions. Titi is able to share a wealth of information regarding the Aruban cunucu houses and the way traditional meals were prepared. A simple object connecting us to succulent dishes such as funchi (polenta) and yambo soup (ocra) especially comes to mind. Titi mentions the importance of the type of firewood that had to be collected and placed indoors near the fogon (furnace) enabling a heat source that was appropriate for each meal preparation.

“I am concerned that younger generations don’t seem to want to learn these old cooking traditions”

The fabrication of the lele itself is remarkable for it is in many instances made of the inner bark of the organ cactus tree (cadushi) and cut into shape and left to dry out. Even the fact that two of these utensils/objects were used to prepare funchi has been almost lost though time. Lele, for example, was used in the initial stages of preparation, eliminating cornmeal cloth to form and keeping the batter soft and uniform to cook properly. In her nineties, Titi to this day remembers with pride that kids had an active role in the preparation of meals, thus creating a strong bond within families as well as passing on culinary traditions through everyday practice.