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Katsamaki
Main Dishes
Description
Humble but primitive and proud. The katsamaki has been known since ancient times. Cereal porridge mainly made from cornmeal, also known as bobota in our region. It was the food of the poor and of the livestock breeders who were with their herds far from their home. And so with a scribble, they managed with the few ingredients that existed to nourish their days and stay strong in the difficult everyday life.
The translation of the word also means "nazi" or "tsalimaki" and its name is fully confirmed, since with a little creative imagination, utilizing available products, they "cheated" the need for food by making a dish that even today awakens memories of the past.
Description
Humble but primitive and proud. The katsamaki has been known since ancient times. Cereal porridge mainly made from cornmeal, also known as bobota in our region. It was the food of the poor and of the livestock breeders who were with their herds far from their home. And so with a scribble, they managed with the few ingredients that existed to nourish their days and stay strong in the difficult everyday life.
The translation of the word also means "nazi" or "tsalimaki" and its name is fully confirmed, since with a little creative imagination, utilizing available products, they "cheated" the need for food by making a dish that even today awakens memories of the past.
Ingredients
1 kg water
200 g butter
400 g corn flour
1 onion
salt
pepper
Execution Instructions
In a saucepan, put the water and butter and bring to a boil. Add the flour and stir until it becomes a paste. Remove from the heat, cut the onion into slices, sauté it in oil, season with salt and pepper and serve.
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