Have you ever sunk your teeth into a perfectly ripe paw paw and wondered at the perfumed smell and exotic sweet flavour, or enjoyed a silk fig and wondered at the hint of pineapple flavour and the smoothness of its texture?

Or, when was the last time you sunk your teeth into a ripe mango and had the juices run down your arms helplessly because it (the mango) was just too delicious to put down?

The last time someone prepared a meal for you did you truly appreciate it for its taste? Or did you consume it mindlessly to assuage your hunger?

Many tend to eat on the run, some eat just for the sake of it and as a result taste and flavour are not prerequisites for a good meal anymore. These people become such disappointments for cooks especially, because when a meal is lovingly prepared appreciation is welcomed and is an inspiration for the cook.

Savouring and tasting your food is a sensory experience, revelling in the flavours of fresh herbs and spices and varying textures lead to the total satisfaction of a meal.

Learning to identify different tastes within your foods can be a feather in your cap, especially when dining out, you can choose your meals based on their ingredients and the tastes that you favour, resulting in total gratification.

Last but not least, giving praise where praise is due gives the cook such a feeling of pleasure and satisfaction! We tip to show or appreciation for the server and the chef at restaurants, at home we simply say it in words, there is no charge for that!

Here are some local delights for you to try this weekend and Happy Republic Day to you!

Bene-crusted shrimp balls

Bene seeds are very popular, we make bene squares and bene balls, popular candies. They are quite similar to sesame seeds, so you can easily make the substitution.

1 lb shrimp, peeled and de-veined

2 tbs cornstarch

1 tbs soy sauce

2 tbs minced chives

2 cloves garlic, minced

1 one-inch piece of ginger

salt and pepper to taste

½ tsp sesame oil

½ cup water chestnuts

½ cup flour

½ cup sesame seeds

½ tsp white pepper

1 egg

coconut oil for deep frying

In a food processor combine all shrimp, cornstarch, soy sauce, chives, garlic, ginger, salt, pepper, and sesame oil.

Process to a smooth texture, add chestnuts and process only until chopped.

Taste mixture and adjust seasonings.

Form the shrimp into one-inch balls, dredge in flour, then egg then bene seeds deep fry until golden.

Makes about 15 to 20

Serve with plum sauce.

Tip: Deep frying these appetisers works better for all around browning of thee shrimp balls.

Split roasted chicken with guava rum glaze

[caption id="attachment_976629" align="alignnone" width="910"] Roasted chicken -[/caption]

1 4½ lb chicken, split into two, washed and cleaned

Marinade:

2 tbs red wine vinegar

4 cloves garlic minced

2 tbs fresh oregano, chopped or minced

2 tbs minced chives

1 tsp salt

1 tsp freshly ground black pepper

2 tbs olive oil

Combine all the marinade ingredients and rub onto the chicken, taking care to