Abkhazian Adjika Food
GEORGIAN ADJIKA PASTE
This Georgian chilli paste hails from Abkhazia and the Samegrelo region of Western Georgia and is commonly used in sauces or as a rub for meats. Spicy and unique, it is easy to make and incredibly flavourful
Provided by Maggie Turansky
Categories Sauces
Time 15m
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
- Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated
- Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.
- Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.
- Transfer to an airtight container and store in the refrigerator or use right away
Nutrition Facts : Calories 84 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ABKHAZIAN ADJIKA
This recipe is from week one of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, starting with Abkhazia (a very small country near Georgia). Adjika is a kind of condiment popular in several countries in that part of the world. I had a hard time finding an actual recipe for Abkhazian Adjika, so here is my best guess, based on a few vague references I found online. Adjika can be used to flavor chicken or other dishes, or you could be creative and spread it on bread or sandwiches.
Provided by GiddyUpGo
Categories Sauces
Time 10m
Yield 1/2 cup adjika
Number Of Ingredients 8
Steps:
- Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency.
Nutrition Facts : Calories 1220.3, Fat 127.3, SaturatedFat 16.8, Sodium 332.2, Carbohydrate 20.8, Fiber 4.9, Sugar 3.6, Protein 7.8
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- Clean the peppers of seeds and stems, cut in rough chunks and place in a bowl with warm water.
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AJIKA - WIKIPEDIA
Ajika or adjika (Abkhazian: аџьыка, Georgian: აჯიკა) is a Georgian-Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of …
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Adjika is very spicy, saturated green and moderately spicy. Pepper dry and chop in the same way as in the classic recipe. Then mix the ingredients and skip through a meat grinder until a homogeneous oily mass. Arrange the adjika into glass jars and refrigerate. Dry Abkhaz adjika. Composition: red pepper, ground or dry pods of hot pepper - 30 grams;
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