They don't overcook their food due to lack of fuel. The vegetables are boiled in covered pots, but only a small amount of water is used at a time. They cook most of their food. A cornmeal mash, known as abista, is a major staple, as are other cornmeal dishes. Nuts are heavily consumed, and are used for flavoring foods in place of butter.
Wild chestnuts are abundant in the region, and the nuts are a staple food for winter.
A favorite dish eaten almost every day is baby lima beans, cooked slowly for many hours, mashed and flavored with a sauce of onions, green peppers, coriander, garlic, and pomegranate juice. Fresh fruit is available seasonally in Georgia, and the Abkhasians eat large amounts. Pears are commonly cooked to produce a thick syrup which is used as a sugar substitute. Abkhasia is a major wine producer, and grapes are a popular food. The Abkhasians grow pomegranates, which are used as basting sauce for meats.