Blue Fufu

Elegant Made Effortless

Appetizers

Appetizer Recipes and Small Bites  Perfect for Hosting Celebrations and Gatherings. Find Beautiful Food Snacks, Hors d’oeuvres and One Bite Finger Food Samples.

Sour Leaves Recipe: Sorrel (Ngayi Ngayi) Salad with Mustard Dressing

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If you’ve ever wondered what are sour sour leaves, or how to turn them into something fresh, vibrant, and unexpectedly comforting, this sour leaves recipe is for you. This sorrel (also known as ngayi ngayi) salad is not your typical summer salad — and that’s exactly why I love it.

It’s bright without being sharp. Bold without being heavy. And deeply rooted in the flavors I grew up with, even though it shows up here in a completely different form.

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Chicken Kebabs with Ginger and Scallion Sauce

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Grilling season always brings out the part of me that loves gathering people around food—good conversation, warm air, and that irresistible smoky aroma floating from the grill. And if I’m being honest, I love a recipe that makes me look like I tried hard… when in reality, it took minimal fuss.

That’s exactly what these Chicken Kebabs with Ginger and Scallions Sauce deliver. They are tender, juicy, lightly charred, and then finished with a bright, zesty sauce that wakes everything up. If you’re tired of the same old barbecue marinades, this recipe is your delicious reset—a blend of bold flavor, effortless prep, and that cozy-elegant vibe I love in my cooking.

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Winter salad with beets and carrots

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Delight in Deliciousness with this simple winter salad with beets and carrots.

When the temperature drops to freezing level, I find myself roasting more than usual. Roasting beets is my favorite way to eat them and they are so delicious in a salad. For this winter salad, beets and carrots are the keys ingredients. I wanted this salad to have different textures; sweet, savory but  light and creamy at the same time. I have incorporated different ingredients in order to accomplish this. Let’s dive into it. Shall we?

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Eggplants confit in palm oil and seared fish

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Eggplants confit in palm oil and seared fish recipe is the revelation of this year! I was inspired to develop this recipe after watching cooking classes by Thomas Keller on Masterclass.

Eggplants are the perfect candidate to confit in palm oil. They do not retain much oil and get cooked rather quickly. Before we get into what confit is, let’s talk about the ingredients that make this dish so unique. I like to pair eggplants with fish instead of meat. The lightness of a seared fish gives the eggplants the chance to really shine while meat tends to cast a shadow on the eggplants.

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Mbinzo with avocado and spinach sauce

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Fried mbinzo with avocado and spinach sauce is not a recipe for the faint at heart, but for the ones who choose to dare! I can still see my mom’s face as I am developing the recipe in my kitchen. She was looking at me like I had lost it. LOL. I told her my blog name is BLUE FUFU, after all, so we will push boundaries at times. It is so liberating! I had colors popping in my head every time I looked at mbinzo in my kitchen, but I wasn’t sure what I wanted to do with it yet. One day, as I was eating an avocado, I had a EUREKA moment! Mbinzo with avocado sauce!

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Dried anchovies with charred peppers sauce

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Dried anchovies with charred peppers sauce is for those who chose to dare in the kitchen. dried anchovies are common in Africa and have a long shelf life since they are dried. In Congo, dried anchovies also called Ndakala are usually eaten with fufu or chikwanga. They are full of proteins and light. 

Dried anchovies in a bowl next to tomatoes, onions, tomatoes, dry peppers on wooden table.
Dried anchovies in a bowl .
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