A project that has been quietly taking shape in my mind: to cook one dish from every country in the world, right from my own kitchen. The list begins with Abkhazia, a region whose cuisine shares deep roots with Georgia, and the first recipe I chose for this journey is their vibrant, fiery condiment - Adjika.
The moment I discovered this recipe, I knew it would be a success. Adjika is bold, aromatic, and carries a satisfying heat that pairs beautifully not only with traditional Abkhaz dishes but also with Indian breads. Despite being a sauce that stores well for weeks, we finished our first batch within days. That alone says enough.
Here is a map for dummies like me who had no idea where this country was located... It was nice to take time and read about places you never knew or would never go to!
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📖 Recipe Card
Abkhazia - Adjika
Ingredients
- 15 hot red peppers
- 8 garlic cloves
- 1 large celery stalk
- 1 large red bell pepper, cored and seeded
- 2 cups fresh dill leaves, chopped
- 1 ½ cups Fresh coriander leaves
- ⅓ cup walnuts, chopped (or peanuts)
- ¼ cup vinegar
- 1 teaspoon salt, (or as per your taste)
Instructions
- Add the hot red peppers and chopped celery to a pot of boiling water. Use just enough water to cover the ingredients.
- Boil for 5-10 minutes until softened.
- Turn off the heat, add a few ice cubes, and drain immediately.
- Combine the boiled ingredients with everything else except the vinegar and salt. Pulse in a food processor until you have a coarse paste.
- Transfer to a bowl, mix in the vinegar and salt, and let it rest for 30 minutes.
- Store the Adjika in a clean jar.
Famidha Ashraf says
I absolutely love this Abkhazia Adjika. It’s bold, smoky, and brings heat most deliciously. The flavours are deep and unforgettable, even if the current images don’t quite do it justice. I plan to update them soon so they match the incredible taste of this chutney!