Montenegro recipes
Recipes from Montenegro: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Kačamak: Montenegrin Potatoes and Corn Flour Pounded with Cheese and Kajmak
How to make Montenegrin kačamak, a dish of potatoes and corn flour cooked and pounded together, then mixed with melted fresh cheese and aged kajmak. Covers why the flour is steamed before stirring, how to pound the mass with a wooden spoon, how to choose corn flour, cheese and kajmak substitutes, and how this potato version differs from other dishes called kačamak.
Njeguški Pršut: Montenegro's Smoked Ham from Njeguši, Served with Local Cheese
What Njeguški pršut is: the protected smoked, air-dried ham from the Njeguši villages on the slopes of Lovćen in Montenegro. Learn what its protected name requires, how it differs from Crnogorski pršut, how legend and documented history differ, how it is eaten with Njeguški sir, and how to put together a simple two-person appetizer plate from a ready-to-eat product. Includes label checks, substitution judgments, and why this is not a home-curing recipe.