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Ajika | Adjika Abkhazian Chilli hot paste

Steve Everett | Yorkshire Daily Business -- A plucky Doncaster mother has transformed a closely guarded family recipe into a successful spicy sauce which is being sold to food lovers across the UK.

A core component of Abkhazian cuisine, Ajika is a hot chilli paste which is added to many dishes to give a rich flavour burst and incorporates unique flavours, aroma and spices. Although it is popular within parts of Eastern Europe, the recipe is traditionally made at home and not easy to find in the UK. After struggling to secure employment Gunda, together with her Abkhazian husband, decided to begin experimenting in the kitchen.

Drawing on a secret family recipe which had been passed to her from her husband’s family, Gunda attempted to recreate the Ajika paste. Following several failed attempts, she succeeded in recreating the recipe of her forefathers, and offered some tastings in a local delicatessen.

In order to make building materiel for a nest, a wasp masticates wood, mixing it up with saliva and spitting it out into a pulp. I have never tried making a home that way myself, but that sensation—chewing wood and wanting to spit it out—is what I felt the first time I ate Abkhazian food.

I was eating their food in the first place because the Abkhaz, residents of a land of wooded hills between the Caucasus Mountains and the Black Sea, are famous for their long lives. Legends tell of people here topping 150 years in the days before chemicals polluted the purity of their diet.