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.

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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Croquettes with sweet potatoes and cassava

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Have you ever heard of croquettes? They are small balls that are soft on the inside and crunchy on the outside. You can make them using any type of starch like potatoes, yams, cassava, sweet potatoes, etc. What I particularly like about them is that they have an element of surprise when you take that first bite to determine whether you want to keep eating or not, because nothing from the outside suggests what is in it.

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Crispy and soft yuca (cassava) fries

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Crispy yuca fries also known as cassava fries are very popular in Congo. They are soft, but still have a good textured contrast. They are very simple to make with just two ingredients. These fries can also be fried in cooking oil or rendered lard for extra flavour.

In Congo, they usually are served as an appetizer or snack with boiled or roasted peanuts. Yuca fries is common street food in Africa and often served at cafes to satisfy those with an appetite for something more substantial than traditional thin french fries.

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