Oft-Neglected (the Trivet newsletter) has 11 questions for Magali Mutombo
Hello! Our oft-neglected newsletter comes to you as spring rises in NYC, and it's clear that summer isn't too far behind.
We've been quietly working on Trivet-related projects (as well as all the other projects that pay our rent 😊), and we wanted to make sure to poke our heads up before it got to late in the year.
(By the way, you may have noticed that we're no longer using Substack — we have migrated the newsletter to Buttondown and removed all Substack subscriptions.)
Trivet Recipes is going strong — if you're a member be sure to check your profile to be sure that you're on our mailing list; a quick update about the site and future plans will be going out soon.
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This newsletter is our way try and keep in touch with the food blogging community, and we've been really lucky to be able to chat with a few of our faves.
A while ago we were able to have a quick back and forth with Magali Mutombo of Blue Fufu.
We love your blog! Can you describe it in a sentence or two?
My blog's aim is to share recipes inspired by my Congolese background. I have enjoyed bringing my own twist to traditional recipes and exploring different ones from all over the world.
What do you consider your greatest culinary achievement?
I would say taking a leap of faith and being on this journey. I have taken on the challenge to explore my childhood recipes in attempt to evolve it. For me, it took tremendous courage to do this publicly. I am glad have taken the first few steps towards something that brings me so much joy!
What is your idea of perfect food happiness?
Dessert! I like the concept of savoring something after a meal whether it is light, sweet, or savory and succulent at the same time. The degustation brings me happiness.
What is your current state of mind?
Doing my best to be in the moment and enjoying every second of it. We are living in challenging times and our mental health has certainly been tested. As far as I am concerned, these difficult times have forced us to focus on what is truly essential in our lives. I am now more aware of the privilege that I get every day to just be alive, healthy and surrounded by my loved ones.
What is your most treasured kitchen possession?
My cutting board. There is nothing like a great cutting board. It is essential and always so important in a kitchen.
Who is your hero of food?
Grant Achatz. He has revolutionized the way we look at food in America. His journey is so inspiring. I truly admire his talent. Most importantly, his quest to excellence is electrifying.
What is it that you most dislike when it comes to food?
Gutting a fish. I know how to do it, but I rarely look forward to it.
Which culinary talent would you most like to have?
I would love to expand my palate. I know that it takes years and years of experience, but I always find the ability to discern flavours to a T with just one bite extremely impressive.
If you could change one thing about yourself culinarily, what would it be?
I wish I would have started exploring food sooner in life! For a long time, I would just cook what I knew. Exploring other cuisines has helped me explore my childhood cuisine much more and expand my take on food.
Do have a motto or a rule you live by?
Don’t be afraid to try something new in the kitchen. That's how French fries were created!
Finally, what's something that’s been bringing you joy that you'd like others to experience?
I would like to invite people to try African food. Each country has its particularities but yet some cooking techniques are similar throughout the continent. Africa has so much to offer when it comes to food. The world deserves to know. Check out www.yolele.com for the Africa-based food products that are made with very nutritious and ancient grains.
Thank you so much!
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(And thank you for reading this email 😊)