PTPI's Podgorica, Montenegro Community Chapter teaches us how to make Bamia, a meat and okra stew from Ulcinj Cuisine
Cultural Cooking: Bamia from Montenegro
Bamia (Meat and Okra Stew) from Ulcinj Cuisine
Edina H. Cobaj
Podgorica, Montenegro Community Chapter
This dish is usually made in the south of Montenegro and it is a specialty of Ulcinj cuisine. It is served during spring and summer, but our chefs and moms typically save some bamia in freezers, so that they can serve it at big occasions and family dinners. It’s almost always served when a foreigner comes as a guest.
Note: Remember to pay attention to the unit of measurement used. Check conversions online or click here for a quick guide to U.S. and metric conversions.
250 – 300 grams veal
100 milliliter water
A lot of chopped parsley
1 kilogram bamija (okra)
salt, black pepper, and red pepper to taste
1. 250 – 300 grams of veal will serve about 4 portions. Choose a leg or shoulder joint and cut into smaller pieces.
2. Cut onions into small pieces and braise with the meat.
3. Add salt as needed, as well as ground pepper, and a little of red pepper.
4. Pour water over it and let it cook slowly; add some tomatoes, diced, and a lot of chopped parsley. Cook for around 30 minutes.
5. Prepare bamijas (okra) in the meantime. Wash them and fry to add some color.
6. When bamijas are almost tender remove them from heat.
7. Put meat into a ceramic pot with bamijas and cook for 30 or more minutes in the oven at 200 degrees C. Serve warm.
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