The traditional event "Days of okra" will be held tonight on Cervantes Square inside the "Palat Venezia" hotel in Ulcinj's Old Town, starting at 20 p.m. About 20 exhibitors have announced their participation, mostly from Ulcinj, but also from some countries in the region.
The menu will include various types of okra dishes, as well as old-fashioned baklava.
Tasting of food and various drinks is free for all visitors, and a Croatian musician will participate in the entertainment program Dado Topic, klapa "Lanterna" from Podgorica and a musician from Prizren Castrate Joe Mark, a member of the English Television Philharmonic.
This is the seventh event dedicated to the miraculous plant with a unique taste and medicinal properties. In May 2022, "Ulcin-style okra" in Montenegro became the ninth protected product with a quality mark, i.e. a guaranteed traditional specialty.
After branding okra in the Ulcinj style, the relevant ministry then announced that it was a gastronomic specialty, a ready-made vegetable dish with the addition of meat, which became recognizable over time as the most commonly prepared and typical of Ulcinj due to its specific production method. The basic raw material in the gastronomic specialty is okra.
Okra in the Ulcinj style is a specialty among dishes that has its own unique recipe and production method that requires great precision, skill and knowledge. It is considered a Montenegrin culinary specialty and a traditional and authentic feature of Ulcinj cuisine, already decades ago", they announced at the time.
They also stated that okra in the Ulcinj style is characterized by a rich assortment of smells and tastes and pleasant sensations in the mouth that give a feeling of fullness, juiciness and satiety.
The organizers from the "Palata Venezia" hotel point out that the goals of the event are numerous and extremely important not only for the local population, but also at the national level.
How okra is prepared in the Ulcinj way was once told to "Vijesti" by a famous Ulcinj chef. Agim Sinanović.
For a juicy and delicious dish, which he has prepared countless times in his life, you need a kilogram of okra, 700 grams of veal, half a kilogram of onion, fresh tomatoes, salt, vegetables, pepper, allspice and tomato sauce.
"The loops are cut from the okra, and they are cut in half or in three parts, depending on the size. They are fried in deep fat and when they get a golden color, they are taken out in another container. In the same fat, sauté the onion and diced meat until the onion turns glassy. Then diced tomatoes, salt, pepper, vegetables, allspice and a little tomato sauce are added. Water is added from time to time until the meat is soft, and then the okra is added. Let it simmer on medium heat for ten minutes. Then put it all in a pan and put four sliced tomatoes on top. Place in the oven at 200 degrees for about 20-25 minutes. The dish can be served in portions or the casserole can be placed directly in front of the guests, so that the waiter or they themselves can share", revealed Sinanović as he prepares the famous, authentic specialty from Ulcinj...
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