1/1 Photo of Kacamak With Potatoes and Cheese (Bosnia Herzegovina)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
My Private Note
Units: US | Metric
- 1Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
- 2Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
- 3When the kacamak is done cooking add a little oil.
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Nutritional Facts for Kacamak With Potatoes and Cheese (Bosnia Herzegovina)
Serving Size: 1 (141 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 194.9
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 2.3 g
- Cholesterol 8.3 mg
- Sodium 117.1 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 2.5 g
- Sugars 0.9 g
- Protein 3.9 g