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Ghomi
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Ghomi

White corn porridge

Across Samegrelo and Guria, ghomi plays the role bread plays elsewhere: a soft, smooth porridge of white corn and cornmeal, set on the table unseasoned so that slices of sulguni can be pushed into it to melt, and so that bazhe, ajika or bean stew can be scooped up with it. In Zugdidi homes it is cooked in a heavy pot and stirred with a flat wooden paddle. A common mistake is stirring too little; ghomi catches easily and lumps form at the bottom. Chef's tip: cook it until it comes away from the sides in one smooth mass, then wet a spoon and smooth the top; ghomi should feel like soft polenta that can be scooped, not runny porridge.

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