Adjika sauce
Ajika or Adjika is a Georgian-Abhaz hot spicy paste with rich herbal flavour. It is made from red or green hot peppers, salt and herbs (such as coriander, fenugreek, celery, parsley, dill, basil, bay leaf, satureja , marjoram, pepper mint and paprika: people of Caucasus know their herbs! It is the rich selection of herbs that gives adjika unique piquant flavour which can add an interesting twist to a lot of meals:
It gives a sharp and subtle herbal edge to all meat dishes. You can also marinade your meat in a mix with adjika and vegetable oil. A dollop of this dip next to the mash potatoes can give you a fantastic new perspective on the dish. Some people serve it as a cold snack spreading a small amount over tomatoes and sprinkling fresh chopped herbs. Another way to eat ajika is to slice and bake courgette, spread a little amount of the sauce with chopped fresh herbs and let infuse for a few minutes.
Who will like adjika: Adjika is a very spicy condiment, so naturally it will find its fans among those who like their meal to be an experience of hot flavours. Most likely those people who like Indian and Thai cuisine and like Tabasco and sambal olek will appreciate the rich hot flavours of adjika.
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