The irresistible taste of Bamija: Thousands celebrate a culinary treasure in Ulcinj’s Old Town
What might look at first like a small green pod—known in English as okra—is in fact a staple of kitchens from Africa to South Asia. In Ulcinj, it has taken on a life of its own, elevated into a beloved local specialty and even protected as a traditional Montenegrin product
On a warm evening in Ulcinj’s ancient fortress, thousands of people squeezed into the narrow stone streets of the Old Town to taste something both simple and extraordinary: bamija. What might look at first like a small green pod—known in English as okra—is in fact a staple of kitchens from Africa to South Asia. In Ulcinj, it has taken on a life of its own, elevated into a beloved local specialty and even protected as a traditional Montenegrin product.
“This is truly beautiful, something different and, I would say, almost unreal in its authenticity. For me, it’s an unforgettable experience, and I doubt I’ll be able to convey it to my friends back home through words and photos alone,” said German visitor Joshua Bobinger, swept away by the festival atmosphere of “Days of Bamija.”
The celebration took over both entrances to the Old Town, with the central program at the Palace Venezia. Finding parking was almost impossible, but the long walk was worth it. Crowds lined up for bowls of steaming bamija dishes, sweet local pastries, and drinks that flowed freely.
Adding to the spectacle, locals dressed as pirates—an homage to Ulcinj’s colorful history as a haven for corsairs—mingled with tourists. Live music filled the squares: the renowned guitar duo Srđan Bulatović and Darko Nikčević performed beneath the statue of Cervantes, while just a few steps away, the band “Lanterna” kept another square buzzing with song and dance. Smiles were everywhere.
“This has been the most successful edition so far,” said organizer Gani Resulbegović, owner of the Palace Venezia, clearly pleased with how the eighth festival had unfolded.
For the first time, the event expanded beyond the palace itself, spreading onto the squares at both the northern and southern gates of the Old Town. Thirteen teams from across Montenegro, as well as France, Albania, Bangladesh, Serbia, Bosnia and Herzegovina, Brčko District, and Ukraine competed in the preparation of bamija-based dishes.
What exactly is bamija?
Bamija—okra—thrives in warm climates, from West Africa to India, the Mediterranean, and the Balkans. The tender green pods are packed with vitamins and fiber, and when cooked slowly, they release a natural thickener that gives stews their silky texture. In Ulcinj, bamija is more than just a vegetable; it is part of family traditions, often appearing at weddings and festive gatherings. Its taste is delicate yet earthy, and locals insist it is best enjoyed in company.
Since May 2022, “Ulcinj-style Bamija” has been officially protected as a guaranteed traditional specialty of Montenegro, recognized for its unique recipe and meticulous preparation. The dish is described as rich, hearty, and deeply satisfying—a symbol of the city’s culinary heritage.
Try it at home: Simple Ulcinj-Style Bamija
If you want to bring a little bit of Ulcinj to your own kitchen, here’s a pared-down version of the dish:
- 500 g fresh bamija (okra), trimmed
- 300 g veal or lamb, cut into small pieces
- 1 large onion, finely chopped
- 2–3 cloves garlic
- 2 tomatoes, peeled and diced (or 1 cup tomato puree)
- Olive oil, salt, pepper, fresh parsley
Sauté the meat and onions in olive oil until lightly browned. Add garlic and tomatoes, then cover with water. Simmer gently until the meat is tender. Add the bamija and cook slowly until soft, adjusting seasoning along the way. Serve warm with fresh bread—just as they do in Ulcinj’s Old Town.
( Vijesti online )