Montenegro's most famous foods are Njeguški cheese and Njeguški prosciutto. Neither of these are available in Korea. It also produces wine, which is also not available. The Oxford Companion to Food let me down this week, too--Montenegro was included in the entry for Yugoslavia. Since we plan to cook food from each country, I wanted food specific to Montenegro. Wikipedia has a long list of dishes, but many did not have recipes. Finally with the help of google and google translate I found some recipes. There was no setting for Montenegrin language on google translate. The auto-detect function used Bosnian and Croatian; Hungarian worked well when inputting text manually.
The processes used to cook Montenegrin food felt similar to 1980s British food: lots of frying, boiling, and parsley. For the Japraci, since Rastan is unavailable in Korea, I substituted organic Kale. The flavour of the Kale was quite overpowering, so I would not recommend it. The Čorbica od šargarepe i griza--carrot and semolina broth--was an interesting combination. I’m not sure about semolina in soups; it brought back memories of school food. We luckily found corn flour in the baking section of our supermarket to make Crnogorski Smocani Kacamak, or polenta. Making the polenta was a good workout. Trying to combine corn flour with potatoes required very vigorous stirring and reminded me of making foo foo for Ghana week. Even though Montenegrin prosciutto was not available, we found Italian prosciutto at a little market, and the Podgorica Popeci was very tasty.
If I ever get chance to go to Montenegro, I definitely want to try real Podgorica Popeci, Njeguški sir cheese, Njeguški pršut prosciutto, and of course Montenegrin wine.
Mekike Punjene Sirom