Abkhazian Adjika Recipes

ADJIKA PASTE

Steps:

• Puree the garlic, chili, coriander root and red peppers using a hand-held blender or mincer. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires.
• Once our ingredients are pureed we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
• Toast a handful of walnuts and crush them into a fine powder.
• To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.
• Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
• Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.

RIBS IN AJIKA SAUCE

Steps:

• Preheat oven to 275 F (135 C) Prepare the Ajika SauceAdd coriander, parsley, jalapenos, garlic, walnuts, spices, olive oil and 1 tbs of vinegar to a food processor and blend until everything forms a paste. Set aside. Prepare the RibsLightly flour the ribs on both sides. Heat oil in a large dutch oven on the stove top, and brown ribs (1-2 minutes on each side). Remove ribs from pan After allowing pan to cool slightly, add vinegar, water, and approximately 1/3 of the ajika mixture. Mix together. Place ribs back in dutch oven, so they are partially submerged in the liquid mixture. Spread 1/3 of the ajika mixture over the top of the ribs Cover pan, and place in the oven at 275 F (135 C) . After 1 hour, turn ribs and return to oven. Continue cooking until rib meat has pulled back from the bone and is tender. Remove ribs from pan, allow to rest for 10 minutes, and then serve, with additional ajika on the side.

GEORGIAN ADJIKA PASTE

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

ABKHAZIAN ADJIKA

Steps:

• Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency.