The everyday dish of the Abkhaz peoples is Mamalyga, for them it is almost the same as for us bread, and no meal is complete without it. Mamalyga prepared from corn flour of its essentially – this is a porridge, a thick fresh corn porridge, which is served on a wooden plank of a single formed mass, serves it along with the obligatory cheese of suluguni or with adjika, apparently, without this salty cheese and without the acuteness that Adjika gives , Mamalyu is too fresh and tasteless.
It is generally impossible to imagine any dishes of Abkhaz cuisine without Adzhika, which makes the entire Abkhaz cuisine as a whole burning and acute. Cooking from patching red pepper with the addition of spices and garlic, Adjika is the addition of not only meat, but also to milk, and even such a “sweet” as melon is also seasoned with adj!
An important place in Abkhaz cuisine is taken by beans. Despite the fact that the soups in the Abkhazian diet are not particularly common, the soup from their beloved beans is not in the last place. In addition, many plant dishes are prepared from beans, added to meat, and simply boiled in the form of a side dish.
The meat in the diet of the Abkhazians is in high esteem, and it is still almost always cooked on an open fire, on a spit. These are chickens, and chickens, and pork with beef, and all this is necessarily seasoned with various spices, herbs, walnuts, and unchanged adjika.
A lot of drinks are prepared from milk. Using various sourdoughs, Abkhazians prepare both hearty useful matsuni and drinks that quench thirst in hot times.
The dishes of Abkhaz cuisine are worthy of all the attention of gourmets, because for centuries the Caucasus attracted its culinary heritage, unusual for the Russian people. And it is not for nothing that traditional Abkhazian dishes of beans, vegetables, cheeses, meat, poultry with appetite seasonings occupy a worthy place in the kitchen of the peoples of the world.