Georgia is a stunningly beautiful country. About the size of South Carolina, it packs an enormous amount of natural beauty and diversity into its relatively small borders.
In the far west, up and down the border of the Black Sea, you’ll think you’re in Miami as the humidity envelops you and the sun beats down on palm trees. A few hours inland, you’re in the midst of some of the tallest mountains in Europe, high above the clouds, looking down on snow-capped peaks. Go further east and you’ll find yourself surrounded by vineyards, stretching out over long and flat swaths of land perfectly suited for carrying on the centuries-old traditions of the birthplace of wine.
Last week we hopped on a marshrutka and headed west to a region where we have spent little time before: Guria. We couldn’t get everywhere (a great excuse for a return trip!), but where we did go — the area in and around Chokhatauri and Lanchkhuti — this lush province did not disappoint.
Animals and humans share the land and life moves along at a leisurely pace. With views like this, what’s the hurry?
One area of particular pride for local residents and Georgians in general is Bakhmaro, a mountainous resort town famous for wooden houses on stilts, clean air and lots & lots of snow. So much snow that the road up there is impassable 6-9 months a year. Some people told us that right now there are three meters of snow. Others said seven. And others said nine.
None of this deterred our host for the day from taking us as far as we could go in his truck:
We winded up and up, past the last inhabited village on the mountain, past the point where snow and slushy ice started to accumulate on the road, past the turn where a dozen or so Georgian men were having a picnic celebrating a birthday (and warning our driver not to keep going), until we could go no further.
After a full day of these and other excursions, it was time to head back down the mountain to our host’s family home in the village and settle into a steaming hot bowl of a traditional Gurian dish called chizhi-bizhi (ჩიჟი-ბიჟი). Made with stewed tomatoes, onions, peppers, eggs and whatever spices the cook is inspired to use, chizhi-bizhi reminded me of a Georgian shakshouka.
We were told by one Georgian woman that chizhi-bizhi is so common in those parts that people don’t consider it to be anything special, as in “we don’t have any food prepared right now, only chizhi-bizhi.”
Hearty, rich and deliciously satisfying, I beg to disagree.