Description Edit

Ingredients Edit

Directions Edit

  1. One kilo of peeled Potato is cooked in salty water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When the mixture is stirred well, kacamak ( the fatty porridge ) is ready to be served.

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