Fatty porridge
Fatty Porridge Recipe from Montenegro - Authentic & Delicious
Introduction
Fatty porridge, also known as kacamak, is a traditional dish that is popular in many Eastern European countries. This hearty and comforting dish is made with simple ingredients like potatoes, flour, milk, and cheese. It is a delicious and filling meal that is perfect for cold winter days.
History
Fatty porridge has been a staple in Eastern European cuisine for centuries. It is believed to have originated in the Balkans and has since spread to countries like Serbia, Montenegro, and Albania. The dish was traditionally made with ingredients that were readily available, making it a popular choice for farmers and laborers.
Ingredients
How to prepare
- Cook one kilogram of peeled potatoes in salted water.
- When the potatoes are almost fully cooked, do not drain the cooking water. Add 3 or 4 handfuls of wheat or maize flour and continue cooking.
- While adding the flour, create a well in the middle of the pile using a spoon or ladle. Cook for approximately 30 to 40 minutes over medium-high heat.
- Once cooked, drain any remaining water and remove the pot from the heat. Mash the mixture using a spoon or ladle, occasionally returning the pot to heat until the potatoes become a smooth paste without any lumps.
- In a separate pot, melt 3 or 4 tbsp of skorup (cream skimmed from milk) and a crumbled block of cheese. Pour the mixture over the hot kacamak and stir well.
- Once the mixture is thoroughly stirred, the kacamak (fatty porridge) is ready to be served.
Variations
- Add cooked bacon or sausage to the porridge for extra flavor.
- Use different types of cheese, such as feta or mozzarella, for a unique twist.
- Add chopped herbs like parsley or dill for a fresh flavor.
Cooking Tips & Tricks
Make sure to cook the potatoes until they are almost fully cooked before adding the flour. This will help the porridge to thicken properly.
- Stir the mixture constantly while cooking to prevent lumps from forming.
- Use a good quality cheese for the best flavor. Cheddar or feta cheese work well in this recipe.
Serving Suggestions
Fatty porridge can be served as a main dish or as a side dish with grilled meats or sausages. It pairs well with pickles or sauerkraut.
Cooking Techniques
Boil the potatoes until they are almost fully cooked before adding the flour.
- Stir the mixture constantly while cooking to prevent lumps from forming.
- Mash the potatoes until they are smooth and creamy.
Ingredient Substitutions
You can use cornmeal instead of flour for a different texture.
- Use sour cream instead of milk for a tangy flavor.
Make Ahead Tips
Fatty porridge can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve fatty porridge in a bowl and garnish with chopped herbs or a drizzle of olive oil.
Pairing Recommendations
Fatty porridge pairs well with grilled meats, sausages, pickles, and sauerkraut.
Storage and Reheating Instructions
Store leftover fatty porridge in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
One serving of fatty porridge contains approximately 300 calories.
Carbohydrates
One serving of fatty porridge contains approximately 40 grams of carbohydrates.
Fats
One serving of fatty porridge contains approximately 10 grams of fat.
Proteins
One serving of fatty porridge contains approximately 8 grams of protein.
Vitamins and minerals
Fatty porridge is a good source of vitamin C, potassium, and calcium.
Alergens
Fatty porridge contains dairy and gluten.
Summary
Fatty porridge is a hearty and comforting dish that is rich in carbohydrates, fats, and proteins. It is a good source of vitamins and minerals and is relatively low in calories.
Summary
Fatty porridge, or kacamak, is a traditional Eastern European dish that is hearty and comforting. Made with simple ingredients like potatoes, flour, milk, and cheese, it is a delicious and filling meal that is perfect for cold winter days.
How did I get this recipe?
I remember the joy I felt when I first stumbled upon this recipe for Fatty Porridge. It was a chilly autumn day, and I was visiting my dear friend, Mrs. Jenkins, who lived down the road from me. Mrs. Jenkins was known for her delicious home-cooked meals, and I always looked forward to our visits, not only for her company but also for the opportunity to learn new recipes.
On that particular day, Mrs. Jenkins had just finished making a big pot of Fatty Porridge, a traditional dish that she had learned from her own grandmother. As soon as I walked into her kitchen, I was greeted by the warm and comforting aroma of the porridge simmering on the stove. Mrs. Jenkins beckoned me over to the table and served me a steaming bowl of the hearty dish.
As I took my first spoonful of the Fatty Porridge, I was immediately struck by the rich and savory flavors that filled my mouth. The creamy texture of the porridge, combined with the tender chunks of pork and vegetables, was like nothing I had ever tasted before. I knew right then and there that I had to learn how to make this dish for myself.
Mrs. Jenkins was more than happy to share her recipe with me, and she patiently guided me through the steps of preparing the Fatty Porridge. She explained that the key to a good porridge was to start with high-quality ingredients and to let the dish simmer slowly on the stove, allowing the flavors to meld together.
I watched closely as Mrs. Jenkins chopped the vegetables, browned the pork, and added the seasonings to the pot. She told me stories of how her grandmother used to make the porridge for her family during the long, cold winters, using whatever ingredients they had on hand. It was a dish that was not only delicious but also economical and filling, perfect for feeding a large family on a tight budget.
After several hours of cooking, the Fatty Porridge was finally ready. Mrs. Jenkins ladled generous portions into bowls and we sat down at the table to enjoy our meal. As we ate, she shared more of her memories of her grandmother and the traditions that had been passed down through the generations.
I left Mrs. Jenkins' house that day with a full belly and a heart full of gratitude. Not only had I learned a new recipe, but I had also gained a deeper appreciation for the importance of family, tradition, and the simple pleasures of a home-cooked meal.
Over the years, I have made Fatty Porridge many times for my own family, passing down the recipe and the stories that go along with it. Each time I make the dish, I am reminded of that chilly autumn day in Mrs. Jenkins' kitchen and the joy of discovering something new and delicious.
And so, the tradition continues, as I cook and share this recipe with my loved ones, keeping alive the memories of the past and the flavors of a time gone by. Fatty Porridge will always hold a special place in my heart, a reminder of the joy that can be found in simple, homemade food shared with those we love.
Categories
| Cheese Recipes | Corn Recipes | Montenegrin Appetizers | Montenegrin Recipes | Potato Recipes | Slavic Recipes | Wheat Recipes |