Adjika (Paprika Sauce) is a traditional Abkhazian recipe for a classic sauce made from a blend of garlic, hot paprika, fenugreek, caraway and coriander seeds with fresh fenugreek. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Paprika Sauce (Adjika).
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Adjika is an Abkhazian condiment paste that is used to enhance cooked and uncooked dishes. In fact, the words “a tsyyka” mean “the salt” in Abkhazian, and it is indeed ubiquitous and can be added during cooking or on top of a dish for added flavour. Factually, it’s a hot pepper pesto that’s most similar in texture to curry paste.
Ingredients:
225g Red chillies (hot paprika is traditional, but any ripe red chillies with SHU around 1500)
4 Garlic cloves, crushed
1/2 tbsp Coriander seeds
1 tsp (heaped) Dill seeds
1 tsp (heaped) Basil seeds
1 tsp (heaped) Summer savory
1/2 tbsp sea salt (or to taste)
30g Walnut pieces (or more to reach desired consistency)
Method:
De-stem the chillies, split in half and scrape out the seeds and membranes with a teaspoon (discard these). Cut the chillies in chunks then place in a bowl of warm water. Cover with a plate, weigh down with something heavy, and set aside to soak for 4 hours.
Drain the chillies and mash them with the garlic, coriander seeds, dill seeds, basil seeds, summer savory, and salt using a pestle and mortar or a food processor until the desired consistency is reached (slightly coarse is typical).
If using, add the walnuts pieces and mash them together with the other ingredients until they’re well incorporated.
You can enjoy the spice paste right away or you can refrigerate in a glass container with a tight fitting lid. It will keep for 6-8 months as long as you use clean utensils when extracting a portion for use.
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