A ‘Bosnian Pot’ is a Bosnian specialty dish; a simple stew of tomatoes, vegetables, meat (beef or lamb typically) and, most importantly, peppercorns (whole, not ground). Traditionally a Bosnian Pot is made in a ceramic pot over a fire, made by layering large chunks of the ingredients in the pot, adding water and letting it stew for up to four hours. It’s very similar to a Goulash, but the main spice is whole peppercorns as opposed to paprika. Its main selling point, and quite possibly why it has become a national dish, is its rich taste and the flexibility of ingredients (well, as long as peppercorns are included somewhere!)
I made this dish with very little effort, but that didn’t take a single thing away from it. I especially loved the kick from the peppercorns to lift it from just being a simple stew to the revered Bosnian Pot. My only problem with the version I made was my impatience. I didn’t let it stew for long enough, so the beef was chewier than the “melt in your mouth” soft that I was going for. I have amended my recipe slightly so it allows for a longer stewing time – so here it is:
I think it’s quite hard to present stew elegantly.
The UoB Linguist Magazine
Guild of Students,
University of Birmingham