RL Reeves Jr

Author of Istanbul Restaurants:Where The Turks Eat
roadsandkingdoms:

[Photo/story by Oliver Bullough]
I had written about the standoff between Georgia and Abkhazia for the best part of a decade without a hitch. But then I wrote about adjika for Roads & Kingdoms and the conflict caught up with me last.
My praise of Abkhazian adjika, a spicy red condiment of chilli, herbs and garlic, proved uncontroversial, but the same cannot be said for my throwaway remark that “the Georgian version isn’t as nice”.
Georgians wrote in from all over. Often people who object to my articles question my parentage, my sexuality or my personal hygiene; but most of these just remarked with wounded pride that I had been unfair. They said Mingrelians, who live to the southeast of Abkhazia along the Black Sea coast, make adjika at least as well as their neighbours.
Read about the clash of the condiments, as Oliver Bullough heads to the Caucasus to taste Georgian adjika.

roadsandkingdoms:

[Photo/story by Oliver Bullough]

I had written about the standoff between Georgia and Abkhazia for the best part of a decade without a hitch. But then I wrote about adjika for Roads & Kingdoms and the conflict caught up with me last.

My praise of Abkhazian adjika, a spicy red condiment of chilli, herbs and garlic, proved uncontroversial, but the same cannot be said for my throwaway remark that “the Georgian version isn’t as nice”.

Georgians wrote in from all over. Often people who object to my articles question my parentage, my sexuality or my personal hygiene; but most of these just remarked with wounded pride that I had been unfair. They said Mingrelians, who live to the southeast of Abkhazia along the Black Sea coast, make adjika at least as well as their neighbours.

Read about the clash of the condiments, as Oliver Bullough heads to the Caucasus to taste Georgian adjika.

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