Ajika

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AjikaDip Alternative name(s):AdjikaPlace of origin:CaucasusRegion or state:Abkhazia, SamegreloMain ingredient(s):red peppers, garlic, herbs and spices, salt, walnutRecipes at Wikibooks:Ajika Abkhaz! , a or a, "eorgian! , #ussian! $ also rendered adjika in %nglish& is a hot, spicy but subtly fla'oured dip often used to fla'our food in the Caucasian cuisine, mainly in the regions of Abkhazia()* and Samegrelo+(,* Ajika is usually red, though green ajika can be made with unripe peppers+ -he name itself comes from the Abkhaz word .salt.(/* the more descripti'e a literally, .red salt.& and are also used to refer specifically to ajika(0*(1*&+ -he Abkhazian 'ariant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs and spices such as coriander, dill, blue fenugreek only found in mountain regions such as the Alps or the Caucasus&, salt and walnut+(2* A dry form of ajika e3ists that is sometimes called svanuri marili in "eorgian .S'anetian salt.&$ this looks like small red clumps mi3ed with a looser 'ersion of the spice mi3ture+(citation needed* 4ome5made ajika is a'ailable from many market stalls in the Caucasus and in the 6rasnodar 6rai of #ussia+ -omatoes are not an ingredient of traditional ajika, though different 'ersions of ajika, sometimes ha'ing tomatoes as a main ingredient, are produced on a commercial scale and sold in supermarkets in #ussia and 7kraine+ 8n appearance and consistency ajika resembles 8talian red pesto+ -he spiciness 'aries from recipe to recipe$ those ac9uainted with :ritish5Asian curry styles would probably rate a typical ajika as .'indaloo strength.+

See also

;uhammara or acuka, a hot pepper dip in <e'antine cuisine 4arissa, a hot Chili pepper paste in ;aghreb cuisine Skhug, a hot sauce in ;iddle %astern cuisine, made from fresh hot peppers seasoned with coriander, garlic and 'arious spices

References

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ABOUT FOOD AJIKA WITH WALNUTS Posted by Bassa's Blog on 29/08/2013 Leave a Comment Ajika (Georgian: ) is a hot, s i!y aste "sed to #$a%or &eat and #ish dishes &ain$y in 'a&egre$o and Abkha(ia) *t is &ade +ith hot red e spicy and very hot! Ingredients: 1 ki$o o# hot red e and sa$t (at $east .0 gra&s)) Preparation: P"t the e ers and herbs onto ne+s a er and $ea%e o%ernight to thoro"gh$y dry) ers) CAUTION: /ear g$o%es to do this or ers) 'a%e the ers, -00 gra&s o# gar$i!, 300 gra&s o# +a$n"ts, 100 gra&s o# #resh green ers, gar$i!, herbs and s i!es) *n a earan!e and !onsisten!y ajika rese&b$es *ta$ian red esto) ,here are se%era$ ty es o# ajika) *n this re!i e +e sho+ ho+ to &ake ajika +ith +a$n"ts) This type of ajika is

!oriander, 100 gra&s o# dried !oriander, -0 gra&s o# dried '"&&er 'a%ory, .0 &$ o# oi$, 1.0 &$ o# +hite +ine %inegar

/hen ready to &ake the ajika, re&o%e a$$ o# the seeds #ro& the hot red e seeds 0 dry the& and "se the& in other re!i es) 1e&o%e the skins #ro& the gar$i!) 2r"sh the hot e 2r"sh the gar$i!) 1e&o%e the she$$s #ro& the +a$n"ts and !r"sh the&) 2r"sh the !oriander) Add the s i!es and sa$t) ers) /e "sed a &eat grinder to do this)

yo"r #ingers and hands +i$$ b"rn #ro& the !a sai!in (heat rod"!ing !he&i!a$) !ontained in the e

3se yo"r hands to thoro"gh$y &i4 the ajika) CAUTION: /ear g$o%es to do this or yo"r #ingers and hands +i$$ b"rn #ro& the !a sai!in (heat rod"!ing !he&i!a$) !ontained in the e Add the +hite +ine %inegar and the oi$ and &i4 thoro"gh$y) Serving: 'er%e as a !ondi&ent +ith &eat and #ish dishes) *t !an a$so be "sed in !ooking) Enjoy your ajika! C IC! on the $ogo to %isit "EO#"IA A$OUT on %ace&ook and see hotos and ne+s abo"t Georgia) 2$i!k I!E on the age and be!o&e a #riend o# "EO#"IA A$OUT) ers)