Ajika Dips with Hummus, Soured Cream, Cream Cheese, Natural Yoghurt or Mayonnaise
1 serving of Ajika
Bread, vegtables or crackers to dip with
Use half a tea spoon of Ajika with half of a portion of your chosen sauce to make a deliciously addictive dip that can be eaten with crackers, vegetables, crisps or bread. Ajika adds seasoning, heat and great flavour. If you require more of a kick, simply add more Ajika.
Ajika chicken fillets in a soured cream sauce
Chicken fillets | Half a bell pepper
1 large onion | Half a bell pepper
Garlic | Olive oil
Ajika | Soured Cream
Dice the Chicken fillets, drizzle with oil, add a teaspoon of Ajika and rub into fillets thoroughly. Marinade for 20 minutes.
Heat pan with oil, add the marinated fillets. Stir occasionally until brown. Then add chopped onion and bell peppers. Mix and add soured cream. Take off the heat and serve with rice, pasta or potatoes.
Crack the eggs into a bowl, add half a tea-spoon of Ajika to the eggs and beat together.
Heat a pan with butter. Pour the beaten eggs into the pan and cook thoroughly. Sprinkle your choice of herbs on top (optional).
Take your choice of filling and use a thin spread of Ajika paste over unsalted butter. Works well with sausages, cheese, ham, thin slices of any meat or poultry and salad fillings.
Ajika salad dressing
Either mix a small amount of Ajika into some oil and drizzle over a vegetable salad of cucumbers, tomatoes, onions, peppers and coriander, or mix the ajika straight into the salad. The juices of the tomatoes will mix with the ajika to loosen it and create a wonderful, flavoursome natural dressing.