About the dish
Kačamak is a filling dish from the mountains of Montenegro, where for generations it fed shepherds and farmers. Cornmeal is cooked with potatoes in salted water, then beaten long and hard with a wooden spoon until the mixture is smooth and firm. Finally, cheese – fresh or aged – and kajmak, a thick, slightly tangy cream skimmed from milk, are stirred in, making the kačamak stretchy and very rich. It is eaten hot, often for breakfast, with sour milk or yoghurt to drink. It is food for cold mornings and hard work.
Main ingredients
- cornmeal
- potatoes
- cheese
- kajmak
- butter
Montenegro: Most typical of the mountainous north, such as the area around Durmitor; it is also eaten in Serbia and Bosnia.
