|
Nearly all
of Montenegrin cuisine is organic and can be divided into three seperate areas,
Nothern, Continental and Mediterranean. and the tastes are distinctive. A
traditional from of cooking is ispod - 'under the coals' - in a pot known as a
sac.
In the Northern area
they cook with sour cream (kajmak), yoghurt and cheese,
and use an abundance of forest berries, blueberries,
raspberries and strawberries. They also have herbal teas
and wild mushrooms. Dishes include stewed sauerkraut,
lamb cooked in milk, peppers in kajmak and Durmitor
steak.
Montenegrins are noted carnivores.
The Continental area uses a lot of fish from Skadar
Lake, especially carp, trout and eel, smoked, fried and
in salad. They also prepare smoked ham, cheese in olive
oil, and sausage. You may also come across stuffed
cabbage leaves with minced meat and rice, and carp with
risotto and dried plums.
The Mediterranean area relies heavily on wine, fish and
olive oil. Olive oil is the basic ingedient of every
meal with fish, salad, vegetables, sauces, garlic and
parsley. There is a large variety of sea fish as well as
shellfish, and a lot of vegetables. The local cafes
serve good quality pizza and snacks, including the local
dishes of Njegusi smoked ham, smoked cheese and olives.
|
