Enhancing Flavour

Just like radiant sunshine after an intensified storm

Piping hot pizza with a waffle-thin crispy crust tastes best in the true Italian fashion - sparingly topped with spicy cured salami and whole brine-pickled olives. But when I get served a thick crust, I swear by the American way of a mountain heap of toppings to intensify the savoury coating, balancing the profuse sensation the pastry gives.

This holds true when I stir fry hearty chunks of lamb with the spicy African berbiri. Lamb has such an intense flavour, I’ll do the Ethiopian spiced marinate great injustice by being miserly in proportioning it to the weight of the meat. Unclenching the fist briskly sears a pleasurable coating of spices onto the deeply red meat – cooking it quick enough to keep it tender. 

And when meaty pieces of kampong chicken are barbequed, I’m not a shrew with my Jewish marinate either, especially when the recipe calls for the poultry to be bathed overnight in its seasoning. The slightly charred spices generously covering the crispy skinned meat is such a feast for the eyes it titillates the other senses: Israel has held fast to its promise.