"Čorba" stew

The photo shows cookware for “Čorba” stew: Bosnian pot or “bamija” (okra soup). Čorbas have a special place in the everyday traditional Bosnian diet. A ‘Bosnian pot’ is a workers’ dish of Bosnian miners, which was cooked during the shift. It is considered a group dish, as it gets a better taste and aroma if prepared in larger quantities and in a clay pot. Bamija or okra is an unripe seed pod that is used as a vegetable in many Bosnian čorba stews. The most typical okra soup, which is an extremely prized dish throughout the Middle East, is also called ‘bamija’.