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Cultural Cooking: Bamia from Montenegro

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

Recipe Title: Bamia (Meat and Okra Stew) from Ulcinj Cuisine

Submitted by: Edina H. Cobaj

PTPI Affiliation: Podgorica, Montenegro Community Chapter

Recipe Description: 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.

Servings: 4

Preparation Time: 20 minutes

Cook Time: 1 hour


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

1-2 onions

100 milliliter water

Some tomatoes

A lot of chopped parsley

1 kilogram bamija (okra)

salt, black pepper, and red pepper to taste

Recipe Steps:

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.
If you would like to contribute to our series, Cultural Cooking, please complete the recipe submission form and email photographs to intern1@ptpi.org.

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