Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg peeled potatoes
- salty water
- 3 or 4 handfuls of wheat or maize flour
- 3 or 4 spoons of skorup (cream skimmed from milk)
- a crumbled block of cheese
Directions
One kilo of peeled potato is cooked in salty water.
When the potato is almost completely cooked, without pouring the water in which it was cooked off, add 3 or 4 handfuls of wheat or maize flour and continue cooking it.
When you put the flour into the pot, make a hole in the middle of that pile with a tucanj or kacama and cook it for about 30 to 40 minutes in a medium-high heat.
When it is cooked, pour the remaining water off, remove the pot from the heat and start mashing the mixture with a kacama taking the pot back to heat from time to time until the potato becomes like a paste without any lumps.
In another pot melt 3 or 4 spoons of skorup (cream skimmed from milk) and a crumbled block of cheese, pour it over the hot kacamak and stir it.
When the mixture is stirred well, kacamak ( the fatty porridge ) is ready to be served.
Category:Montenegrin Recipes
Category:Montenegrin Appetizers