Abkhazia Achamykva is a traditional Abkhazian recipe for a classic version of Mamaliga made with coarse cornmeal porridge made with soft cheese. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Abkhazia Achamykva.
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This is a version of Abkhazia's classic mamaliga cheese and cornmeal porridge made with milk instead of water so it's richer. The dish goes well with spicy adjika sauce and can be consumed hot or warm.
Ingredients:
1 glass coarse yellow cornmeal
2.5 glasses milk
150g Sulguni cheese, chopped or grated (replace with mozzarella mixed with salt)
1 tbsp butter
Method:
Rinse the coarse cornmeal in water then drain in a fine-meshed sieve. Bring the 2 1/2 glasses of milk to a boil in a saucepan. Pour the washed cornmeal little by little into the boiling water, stirring constantly as you do so, mixing well to avoid any lumps.
Simmer the mixture, stirring frequently for 10-12 minutes until the cornmeal is cooked.
When the porridge is ready add the butter and mix to combine. Add the chopped or grated cheese to the achamykva and gently combine with the porridge.
When the cheese melts and starts to become stringy take the saucepan from the heat and pour into a greased bowl. Allow to cool slightly then turn out onto a serving plate.
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