Main Course
Gomi with Adjika: Georgian Cornmeal Porridge with Spicy Red Pepper Paste
Original name: Gomi with Adjika
About this dish
Gomi is a comforting Georgian cornmeal porridge, loved especially in the western region of Samegrelo. While it is often served plain with cheese, this version folds in adjika, the fiery red pepper paste that wakes up every Georgian table with its bold, aromatic heat.
The result is a humble but deeply satisfying dish that hugs you from the inside out—just like a good friend should!
Ingredients
UK and US measurements are both included for every recipe.
Cornmeal
grain200 g
Imperial measurement: 1 cup
Water
liquid1 liter
Imperial measurement: 4 cups
Salt
seasoning1 teaspoon
Adjika
other2 tablespoons
Cheese
dairy100 g
Imperial measurement: 3.5 oz
Cilantro
herb2 tablespoons
Method
Boil water
5 minutesIn a heavy-bottomed pot, bring the water and salt to a rolling boil over high heat.
Add cornmeal
3 minutesSlowly whisk in the cornmeal in a thin stream to avoid lumps. Reduce heat to low and continue whisking for 2-3 minutes until the mixture starts to thicken.
Simmer and stir
15 minutesCover and simmer on low heat for 15 minutes, stirring frequently with a wooden spoon to prevent sticking and to achieve a smooth, creamy texture.
Incorporate adjika
1 minuteStir in the adjika until fully blended. Taste and adjust salt if needed. If the porridge seems too thick, add a little hot water.
Serve
2 minutesSpoon the hot gomi into bowls. Top with crumbled cheese and fresh cilantro, if using. Serve immediately.
Equipment
- Heavy-bottomed pot
- Wooden spoon
- Whisk
Nutrition facts
Tips
- Achieve a lump-free porridge by whisking the cornmeal in a slow, steady stream and stirring constantly.
- Adjust the amount of adjika to your heat preference—start with 1 tablespoon if you're sensitive to spice.
- For a creamier texture, substitute half the water with whole milk or a plant-based alternative.
- Leftover gomi can be pressed into a pan and fried until crispy the next day—a delicious Georgian breakfast!
Serving suggestions
- Serve with a side of fresh tomatoes and cucumber salad.
- Pair with a glass of cold matsoni (Georgian yogurt drink).
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.