Kacamak With Potatoes And Cheese Bosnia Herzegovina Food
KACAMAK WITH POTATOES AND CHEESE (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
- Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
- When the kacamak is done cooking add a little oil.
Nutrition Facts : Calories 195, Fat 9.5, SaturatedFat 2.4, Cholesterol 8.3, Sodium 117.2, Carbohydrate 24.3, Fiber 2.6, Sugar 0.9, Protein 4
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In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper. Often cracklings or sirene are added.
In Montenegro, Albania and Bosnia and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.
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Place of origin BalkansType PuddingRegion or state BalkansAlternative names Kachamak, pura, bakrdan
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