The palu di funchi and palu di lele are two important utensils in traditional Bonairean cuisine. The palu di funchi is made from the tree known as ‘palu di Boneiru’, in Curaçao it is called ‘guyaba baster’. This piece of wood about 30-35 cm long is used in making funchi (polenta). The palu di lele is used in cooking beans, yambo (okra soup) and kadushi (cactus soup). The three-pronged stick is used while stirring these dishes to ensure they cook thoroughly.