There are lots of different recipes and versions of adjika and each household and region makes it's own slightly different version. This recipe uses authentic spices and, a traditional method is used to make this delicious spice paste.
What is adjika?
Adkija is a spice paste that comes from Abkhazia and Georgia.
It often consists of peppers, tomato paste, garlic and local spices like fenugreek, coriander and fennel seeds.
For those not familiar with Georgia food. The cuisine is based on locally sourced and highly seasonal ingredients.
Cooking methods are kept simple to bring out the best of what the land offers.
This Georgian summer salad is a great example of it.
Why this recipe
I first came across adjika as a sauce made with tomatoes. It arrived with some grilled lamb cutlets and although it was good lamb the sauce just rocked the party.
To make a long story short I asked many folks about adjika. As with many of these pastes and sauces, I got told loads of different recipes and each person had their own opinion on what is traditional and what is not.
In the end, my research brought me to a few key ingredients and spices which to my opinion makes this recipe the most versatile spice paste to use.
Reason being that you can use it in anything from dipping sauces to making elaborate curries or stews.
You will also need the following:
- 1 ½ red peppers
- 8 cloves garlic
- 1 tbsp coriander root/stalks
- 2 red chillies
Below is an Amazon link(affiliate) to get blue fenugreek:
How to make it
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 toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
Next we will purée some garlic, chili, coriander root and red peppers. 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 purée we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
Final step is to add in the spice mix, walnuts and season it with some salt and vinegar.
How to use it
Rub it over grilled or barbecued meats like this crispy pork belly or lamb chops.
Toss with some steamed or roasted broccoli.
Useful equipment for this recipe
Mortar & Pestle
Cast Iron Skillet
Small Kilner jars
THIS PAGE CONTAINS AFFILIATE LINKS - I MIGHT EARN A TINY % OF THE SALE THROUGH THESE LINKS. PROBABLY NOT EVEN ENOUGH TO BUY A BEER).
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For the puree:
- 1 ½ (1 ½ ) red bell peppers
- 8 cloves (8 cloves) garlic
- 1 tbsp (1 tbsp) cilantro
- 2 (2 ) red chillies
For the dry mix:
- 100 g (6/7 cups) walnuts - roasted and crushed fine
- 1 tbsp (1 tbsp) blue fenugreek - or khmeli suneli
- 1 tsp (1 tsp) coriander seeds
- 1 tsp (1 tsp) fennel seeds
- 1 tsp (1 tsp) dried basil
- 1 tsp (1 tsp) dried oregano
- 1 tsp (1 tsp) aniseed
- 1 tsp (1 tsp) dried chili flakes
- 1 tsp (1 tsp) thyme seeds
- ½ tsp (½ tsp) garlic powder
For the seasoning:
- 1 tbsp (1 tbsp) salt
- 1 tbsp (1 tbsp) white wine vinegar
For the puree:
- 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.
For the dry mix:
- 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.
The final product:
- Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.
- If you like it hot add then crank up the heat with more chillies or hotter ones like birds eye or habanero.
- Store in the fridge for up to 4 weeks.
- Freeze for longer storage.