Montenegrin cuisine can be divided into Northern, Continental and Mediterranean. Nearly all products are organic, and tastes are distinctive. A traditional form of cooking is -under the coals – in a pot known as a sac.
The northern area features forest berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms. The most popular local homemade specialties are sour cream ( kajmak ), yoghurt and cow’s and sheep’s cheese which taste differently in every household. The finest kajmak comes from Trsa, the highest pasture in Durmitor. Naturally flavoured with wild herbs it makes a delicious dip. Dishes include stewed sauerkraut, lamb cooked in milk, peppers in milk cream (kajmak) and Durmitor steak. Montenegrins are mainly meat-eaters and different kinds of meat are served for every lunch and dinner.
The continental area uses a lot of fish from the Skadar Lake, especially carp, trout and eel, smoked, fried or in salad. People from these parts prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Pogorica area specialities are cabbage leaves stuffed with minced meat and rice, and carp with risotto and dried plums.
The Mediterranean holy trinity are various kinds of sea fish, homemade olive oil and wine. Olive oil is the basis of every meal with fish, salad, vegetables and sauces, usually flavoured with garlic and parsley.