Food culture in Montenegro

Fish na gradele is grilled, leso fish is cooked in water with other ingredients, and brodet is simmered with onions and spices. Brodet is served with polenta, a dish made from maize flour. The National Tourism Organisation's brochure lists boiled potatoes or chard as accompaniments to leso fish.

Metovic olive mill in Stari Bar describes a summer tour of the factory outside the olive processing season, with an explanation of how the oil is made and a tasting of oil made from Barska zutica, an olive variety. If you want to see processing in progress, ask specifically when that is possible, and arrange the date and content of your tasting visit.

Krap means carp, while ukljeva is a small fish from Skadar Lake. In krap u tavu, the fish is baked with onions and fruit such as plums, apples and quinces. Alongside this baked dish, the National Tourism Organisation's description of lake cuisine includes smoked carp and fresh or smoked ukljeva.

The National Tourism Organisation describes dried, smoked carp topped with a marinade of olive oil, garlic, parsley and lemon.

Njegusi cured ham is made from pork leg by drying it and smoking it over beech wood. You can try it with Njegusi cheese, which the National Tourism Organisation's brochure classifies as semi-hard to hard. According to the same brochure, after it is made, Njegusi cheese is kept in a shaded, airy place for up to three months before use.

In Kopito, in Njegusi, the Bogdanovic household publishes a traditional menu with cured ham, cheese, salads and rastan, a leafy vegetable served with homemade sausage. The household states that it welcomes guests from March to November, so arrange a date and choose a menu for your visit.

In the recipe from the National Tourism Organisation's brochure, smocani kacamak is made from boiled potatoes and wheat or maize flour, with cheese and kajmak topping the finished mixture. Kajmak is a dairy product made from the fatty layer that separates after milk has been boiled and left to stand. In cicvara, rich cheese and kajmak are cooked with maize flour.

Lisnati cheese is recognizable by its thin, leaf-like slices, and the National Tourism Organisation's brochure associates its production with the municipalities of Kolasin and Mojkovac.