Food with Love... and Sex
pairs looked like testicles. Truffles, with their musky aroma and mysterious folds, have been considered aphrodisiacs since the time of the ancient Greeks and Romans. A few foods, like chocolate, red wine and champagne, contain chemical compounds that, in the appropriate quantities and circumstances, can incite passion. Chocolate, especially dark chocolate, boosts serotonin, the “feel-good” neurotransmitter, and contains phenylethylamine, a chemical in the brain that occurs in higher concentrations when you’re in love. Some of the most legendary aphrodisiacs are considerably less appealing. Bird’s nest soup from the island of Borneo in Asia is prized for the lust-inspiring qualities of the swallow saliva that holds it together. English legend has it that when chased through the woods, a beaver will bite off his genitals, fling them at the pursuer and race away. Because the animal’s genitals are said to grow back, they are thought to have magical sexual properties. Durian fruit from Malaysia, which is now available in limited supply from Dick Watling’s Hogamata Farm in Sigatoka, is a lumpy, football-sized fruit that costs upwards of F$10 per kilogram and smells very much like rotten fish. Durian is a stinky fruit but nonetheless, the flesh inside is sweet and velvety, and is a highly regarded aphrodisiac which may explain why the fruit rarely makes it to the market as food lovers descend on the farm as soon as the fruit falls from the tree. In this month of love, if you’re hungry for desire but none is forthcoming, incite passion with a new flame or restore amour with a steady lover with a meal based on legendary aphrodisiac foods. Keep it light; no one feels sexy with a bloated stomach. Start with small, simple appetizers like baked stuffed kai clams, dates, or an avocado salad with thin slices of picked ginger and goats cheese. For a main course, you can’t go past seafood; steamed, grilled or poached. Or go for the aphrodisiac standard: shellfish such as Pacific Harbour rock oysters or freshwater kai clams. Steam the oysters and serve with fresh lemon and chilli, or bake the kai shells with a crumbly topping with mood-enhancing basil. To finish, fresh or coconut-poached bananas or vudi, dark chocolate, pure honey and berries form a formidable and potent Pacific island concoction that ticks all the boxes to get the juices flowing. What do you have to lose—except, maybe, a good night’s sleep?
Food and drink play enormous roles in preparing the body for love
Fresh oysters are synonomous with romantic dinners
Avocado’s have an obvious sexual connection
LANCE SEETO is a multi award-winning chef, media personality & food writer. He is currently the head chef at Malamala Beach Club, Fiji