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Mamaliga is a traditional Abkhazian dish made from corn grits, a thick porridge that replaces bread in the national cuisine. It is served with cheese or without, with adjika, with meat or fish, as well as with lobio, fried lard, kupaty, and baje. Classic mamaliga is made from crushed white corn with the addition of corn flour for thickness. It is important to stir constantly with a wooden spoon to prevent lumps.

Crushed corn (500 g, preferably white) is poured into a sieve placed in a bowl of cold water. While stirring with your hand, rinse the grits under running water, removing black particles (husks and germs) until the water becomes clear — this process is called "bleaching." Then place the grits in a thick-bottomed pot or cauldron, add 1.5 liters of water, and place over high heat. After boiling, skim off the foam, reduce the heat, and cook, stirring constantly with a wooden spoon, reaching all the way to the bottom. During cooking, the grits turn into a thick, homogeneous mass. Without stopping stirring, gradually add sifted corn flour (½ cup, preferably white) to avoid lumps. Cover and simmer for 15 minutes — the floury smell should disappear. Doneness can be determined by the edges of the mamaliga starting to dry against the pot walls. Serve the mamaliga on a shared platter or individual plates, dipping the spatula in cold water to prevent sticking. Serve hot.

INGREDIENTS

• 500 g crushed corn (grits), preferably white;
• ½ cup corn flour, preferably white.

PREPARATION

1. Pour the grits into a sieve, place it in a bowl of cold water so that the sieve fits completely and the water freely covers the contents. While stirring in a circular motion with your hand, rinse thoroughly under running water — try to let the black particles float up and drain them away, continuing the process until fully "bleached."
   
   
2. Place the grits in a thick-bottomed pot or cauldron, add 1.5 liters of water, and place over high heat. After boiling, skim off the foam with any remaining grain particles, cook over low heat, stirring occasionally with a wooden spatula or spoon, reaching all the way to the bottom. During cooking, the grits form a thick, homogeneous mass.
   
   
3. Without stopping stirring, gradually add sifted corn flour to the mamaliga to avoid lumps. Cover and simmer for 15 minutes — the floury smell should disappear. Doneness can be determined by the edges of the mamaliga starting to dry against the pot walls, forming a film.
   
   
4. Mamaliga can be served on a shared platter or individual plates, dipping the spatula in cold water. Serve hot.