There’s no better place to take a leap of faith than when it comes to eating something new. I can appreciate genuine aversions but any downsides of trying a new flavour are minimal and short-lasting, versus, say, cutting bangs that aren’t even really bangs but just a slightly shorter layer around your face that your curly head somehow still manages to scrunch up to the size and shape of a fiddlehead within a minute of you stepping out of the shower. What I’m trying to say is, the adage is very often proven true: try it and you might like it. You might love it, this new flavour combo, so I encourage you to try it. And if you don’t like it, the taste will leave your mouth in far less time than it takes to try to dry the front of your hair very, very straight.
I’ve mentioned before that a sandwich of bread, butter and onion sambol is a thing of beauty. Cold or softened butter on soft, spongy bread is the base. From there you make a paste of chili flakes, salt and a tiny bit of lime juice or water. Or for a more authentic Sri Lankan sambol, add dried “Malive fish” and minced shallot. This is my mother’s go-to snack or breakfast with hot, black tea. But it’s also the first thing she’d let me eat after a bout with a stomach bug when I was growing up. Chilies never upset my little stomach so this was simple enough to make and get down and vibrant enough to entice turned-off tastebuds again.