Cooked Ajika

Ajika აჯიკა

Preparation info
  • Makes

    1 litre

    • Difficulty


    • Ready in

      2 hr 30

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

Every cook in Georgia makes their own ajika, an intense paste of vegetables, spices and herbs that is usually red or green, and hot. Small amounts of ajika are used to flavour other dishes such as marinades, grilled meats, beans or vegetables. Some are so fierce from the chillies that just a tiny spoonful is enough to add character to a recipe; others are cooler and can be used as a condiment at the table. It depends on how hot you want yours to be: st