Someone who is lucky enough to find his spoon in a jar of ajvar from Leskovac knows what traditional taste really is. We spoke with Stevica Markovic from Leskovac who makes this authentic serbian product with his whole family.
First batch of ajvar
Before the first batch of ajvar is ready, Stevica’s home becomes pretty cheerful and full of energy. Everybody in the household – including his mother, wife and children helps with the preparations and at that time ”Everybody is working on something”, as Stevica says. Preparations already start on the field, where only local sorts of peppers are planted, not hybrids. Since this sort is less resistant to external factors it has to be protected. Believe it or not, in order to avoid chemicals, this producer from Leskovac uses stinging nettle to protect the peppers – just like our grandparents did. When they collect the peppers, they prepare it for roasting and then peeling and everything is done by hand and with a lot of attention. They work in a friendly atmosphere, telling each other jokes and stories – there’s a true warm feeling when relish is being made! After the peppers have been peeled Stevica puts them in a large pot, that has been used for this exact purpose for years, adds salt, a bit of sugar and then lets the peppers fry in their own juices.
But Stevice, did you forget to put in the oil? – Aaaaaa, the oil goes in the end – if you add it in the begging it prevent water from passing through the membrane and it stays in. This way better and gives tastier ajvar!
‘Final touch’ for making ajvar
”The final touch is mine.” says Stevica. ”When the batch is almost finished I step in.” he tells us. Only the maker of ajvar from Leskovac knows what gives it the specific traditional taste. He says that they never made a batch just for them – what they make for themselves they give to other people. To extend ajvar’s shelf life he pasteurizes it naturally – he says he learnt it from his mother. When Stevica adds the final touch that only he knows, they pour the ajvar into hot jars, close them well with cellophane and the lid, turnt the jars upside down and leave them to cool down. After that, we can eat the whole jar in one sit-down!
Why did Stevica protect the name ajvar from Leskovac? – Because he wants to protect their tradition and show younger generations what local, quality and serbian products look like.
”Nothing fancy, only homemade and authentic!”
We asked Stevica to describe his ajvar in one sentence and he said “It’s nothing fancy, only homemade and authentic and quality is at the top of our list!”
Why don’t you try this delicacy, and order online mild or hot ajvar from Leskovac.
