Boukovo comes from chopped red peppers and it is considered to be the Greek version of chilly. It was first produced by a monk in Serbia in the 16th century in the namesake monastery. It’s widely used in northern Greece’s cuisine, especially in soups, roasted or boiled meat, sauces and yellow cheese.
It is a great source of fibers, folic acid, vitamin A, C, B6 and manganese, lycopene and beta-carotene.