Adjika – spice bomb / Day

Homemade adjika

An excellent addition to various salads, fresh and mild cheeses, hearty meat and bean soups, spicy vegetable stews and curries. Even ordinary sour cream can be improved by mixing in a spoonful of aromatic adjika!

Cooking time: half an hour

Portions: a small bowl of sauce

Complexity: nothing difficult


2 tsp. coriander seeds

1 medium red bell pepper

1-2 cloves of garlic

1 fresh or dried chili pod pepper

8 sprigs fresh cilantro

1 tsp. tomato paste

5 walnut halves

1 tsp. freshly squeezed lemon juice

salt to taste (about ½ teaspoon)


1. Roast the coriander seeds in a dry pan until they start to smell. Remove the seeds from the paprika, cut into rough pieces. Also, remove the seeds from the chili and fry it together with the cut pepper in a heated pan in a small amount of oil until the pepper has “blisters”. If dried chili is used, do not fry it, but grind it into a powder with a pestle. The roasted coriander seeds are also crushed in a pestle.

2. Place the fried paprika, chili, crushed coriander seeds in a mixing bowl. Also add sliced ​​garlic cloves, chopped fresh cilantro and coarsely chopped walnut kernels. Blend everything into a homogeneous mass, but in such a way that a small grain remains.

3. Add tomato paste, as well as fresh lemon juice and salt to taste. Mix, taste, or as needed. Store in the refrigerator.

If you want to keep adjika longer, add more salt.

Cabbage salad with chicken and other goodies

It is known that cabbage is healthy, but it is not always remembered on a daily basis, although cabbage is available to everyone and relatively cheap. Cabbage salad is also very versatile and can be combined with a wide variety of ingredients – try this version, where adjika adds a special flavor note!

Cooking time: 20 minutes

Portions: 2 – 3

Complexity: simply


½ small head of cabbage (both green and red are better for color)

meat from 2 fried chicken legs

3-4 crab sticks

½ small red onion

3 tbsp. k. canned corn

1 tbsp. k. finely chopped parsley

(Instead of chicken drumsticks, you can also use fillets, hams or other pieces of chicken, removed from the skin and cartilage)

For the sauce:

2 tbsp. k. mayonnaise

2 tbsp. k. French mustard

2 tbsp. k. sour cream

salt and pepper to taste

1 tsp. homemade adjika (see the second recipe)

a little freshly squeezed lemon juice


1. Finely chop the fresh cabbage. Chop the onion very finely. Chop the crab sticks, remove the chicken meat from the bones and cut into pieces. Mix everything in a large salad bowl.

2. Add canned corn and finely chopped fresh parsley (can be replaced or combined with dill if desired).

3. Mix the salad dressing from all the ingredients and add to the salad – mix and see if it is moist enough. If not, you can add more cream, mayonnaise or mustard to taste and feel.

4. Serve as is with toasted bread or as a side dish, such as rice.

Source: by

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