World Cuisines

Kačamak

Montenegro

The mountain mash of cornmeal and potato: stirred until it stretches in cheesy strands with kajmak and curd — fuel for highland shepherds. Ingredients: cornmeal, potatoes, kajmak (salted cream), young cheese or curd, butter, salt, milk.

What it is

The mountain mash of cornmeal and potato: stirred until it stretches in cheesy strands with kajmak and curd — fuel for highland shepherds. Ingredients: cornmeal, potatoes, kajmak (salted cream), young cheese or curd, butter, salt, milk. Recipe: 1) Boil potatoes; add cornmeal to cook in their water. 2) Mash together vigorously. 3) Work in kajmak and cheese until the mixture pulls in elastic strands. 4) Serve immediately, glossy with fat. Serve: with кисело млеко (sour milk) in the Durmitor and Lovćen highlands. Flavor: rich, cheesy, deeply filling. History: kačamak is the Balkan mountain constant (kin to polenta and mămăligă); Montenegro's cheese-laden version, 'smočani kačamak', is its proudest form. See also: Njeguški Pršut, Japraci.

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