{"id":4055,"date":"2026-07-23T12:26:25","date_gmt":"2026-07-23T12:26:25","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pirao\/"},"modified":"2026-07-23T12:26:25","modified_gmt":"2026-07-23T12:26:25","slug":"angolski-pirao","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pirao\/","title":{"rendered":"Angolski Pir\u00e3o"},"content":{"rendered":"\n<style>\n#recipe-sr-pirao{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  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 #recipe-sr-pirao .gj-rail-t,\n  #recipe-sr-pirao .gj-rail-stop b,\n  #recipe-sr-pirao .gj-close .gj-serif{color:#000}\n  #recipe-sr-pirao .gj-rail-stop span,\n  #recipe-sr-pirao .gj-rail-sum,\n  #recipe-sr-pirao .gj-close p{color:#222}\n  #recipe-sr-pirao .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-pirao .gj-rail-track::before{background:#999}\n  #recipe-sr-pirao .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-pirao .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-pirao .gj-ing-group,\n  #recipe-sr-pirao .gj-steps>li,\n  #recipe-sr-pirao .gj-rail,\n  #recipe-sr-pirao .gj-close,\n  #recipe-sr-pirao .gj-nutri-row,\n  #recipe-sr-pirao .gj-fact{break-inside:avoid}\n  #recipe-sr-pirao .gj-sec h2,\n  #recipe-sr-pirao .gj-stage{break-after:avoid}\n  \n  #recipe-sr-pirao .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n#recipe-sr-pirao .gj-facts-grid{grid-template-columns:repeat(auto-fit,minmax(145px,1fr));}\n#recipe-sr-pirao .gj-prose p{margin-bottom:14px;}\n#recipe-sr-pirao .gj-prose p:last-child{margin-bottom:0;}\n#recipe-sr-pirao .gj-nutri-row div{min-width:0;}\n#recipe-sr-pirao .gj-nutri-row dd{overflow-wrap:anywhere;}\n\n<\/style>\n<article id=\"recipe-sr-pirao\" lang=\"sr-Latn\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Angola<\/p>\n  <h2 class=\"gj-h1\"><b>Pir\u00e3o<\/b> glatka angolska ka\u0161a od \u017eutog kukuruznog bra\u0161na <span class=\"gj-serif\">za jela sa sosom<\/span><\/h2>\n  <p class=\"gj-sub\">Pir\u00e3o sa juga Angole pravi se od \u017eutog kukuruznog bra\u0161na. Tehnika je jednostavna, ali tra\u017ei postepeno dodavanje bra\u0161na i stalno me\u0161anje kako bi masa ostala bez grudvica i dobila dovoljno \u010dvrstine za sos.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Skrobni prilog<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Metod:<\/i> <b>Kuvanje uz sna\u017eno me\u0161anje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">5 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 185 kcal<\/span><\/div><\/div>\n  <\/div>\n    <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pirao-\u2013-Angolan-Porridge-3.webp\" alt=\"\u017duti pir\u00e3o oblikovan u glatku kupolu i serviran pored gustog angolskog variva\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Pravilno skuvan pir\u00e3o dr\u017ei oblik bez pukotina i ostaje dovoljno mekan da pokupi sos sa tanjira.<\/p>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tri sastojka i sna\u017ean pokret<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Pir\u00e3o je osnovni skrobni prilog koji u angolskom obroku ima prakti\u010dnu funkciju: smiruje za\u010dinjena variva, upija sosove i daje obroku puno\u0107u. U ju\u017enim oblastima \u010desto se priprema od \u017eutog kukuruznog bra\u0161na, pa zavr\u0161ena ka\u0161a ima toplu boju i ukus sli\u010dan \u010dvr\u0161\u0107oj palenti, ali se vodi druga\u010dijim ritmom me\u0161anja. Ne poslu\u017euje se kao te\u010dna ka\u0161a za doru\u010dak. Pir\u00e3o treba da bude gladak, gust i elasti\u010dan, dovoljno \u010dvrst da se zahvati ka\u0161ikom ili oblikuje u porciju, a ipak mekan kada dodirne vru\u0107 sos.<\/p><p>Spisak sastojaka je kratak: voda, fino ili srednje fino \u017euto kukuruzno bra\u0161no i so. Upravo zato tehnika nema gde da se sakrije. Ako se sve bra\u0161no sipa odjednom, spolja\u0161nji sloj se odmah hidrira i zatvara suve grudvice. Ako je vatra previsoka, masa prska i hvata se za dno pre nego \u0161to se skrob ravnomerno skuva. Recept koristi dva koraka. Manji deo bra\u0161na prvo se razmuti u hladnoj vodi. Ta retka suspenzija ulazi u klju\u010dalu posoljenu vodu i stvara glatku osnovu. Preostalo bra\u0161no zatim se dodaje u tankom mlazu uz energi\u010dno me\u0161anje.<\/p><p>Za me\u0161anje je najprakti\u010dnija \u010dvrsta drvena varja\u010da ili duga lopatica sa ravnim krajem. Pokret ide od dna ka vrhu, uz okretanje posude po potrebi. Cilj nije da se masa umuti vazduhom, ve\u0107 da se svaki deo bra\u0161na navla\u017ei i da se dno stalno \u010disti. Kako se pir\u00e3o zgu\u0161njava, otpor raste. Poslednjih deset minuta kuva se na blagoj vatri, uz redovno preklapanje. Gotova masa po\u010dinje da se odvaja od zidova lonca, povr\u0161ina postaje glatka, a miris sirovog kukuruznog bra\u0161na nestaje.<\/p><p>Koli\u010dina vode mo\u017ee neznatno da varira prema fino\u0107i bra\u0161na i \u017eeljenoj \u010dvrstini. Ovaj odnos daje srednje \u010dvrst pir\u00e3o za poslu\u017eivanje uz quibebu, muambu, calulu ili ribu sa sosom. Ako se tokom kuvanja u\u010dini previ\u0161e tvrd, dodaje se samo vru\u0107a voda, po dve ka\u0161ike, uz sna\u017eno me\u0161anje. Hladna voda bi naglo spustila temperaturu i mogla da ostavi neravnomerno skuvane delove. Ako je masa meka, ne popravlja se velikom koli\u010dinom suvog bra\u0161na na kraju; nekoliko dodatnih minuta kuvanja \u010desto je dovoljno da vi\u0161ak vode ispari.<\/p><p>Pir\u00e3o se slu\u017ei odmah, jer se hla\u0111enjem ste\u017ee. Ka\u0161ika ili manja \u010dinija nakvasi se vodom, porcija se oblikuje i stavlja uz sos, ne preko njega. Njegov blag ukus je nameran. So se meri umereno, po\u0161to glavno jelo \u010desto ve\u0107 sadr\u017ei slane sastojke, palmino ulje ili suvu ribu. Pir\u00e3o recept pokazuje kako tri osnovna sastojka, uz pravilnu temperaturu i me\u0161anje, daju prilog koji nosi \u010ditav obrok. Nema potrebe za puterom, mlekom ili sirom kada je cilj \u010dista kukuruzna osnova za sna\u017eniji sos.<\/p><p class=\"gj-pull\">Grudvice se spre\u010davaju pre nego \u0161to nastanu: deo bra\u0161na prvo se razmuti u hladnoj vodi.<\/p><\/div>\n  <div class=\"gj-rail\"><p class=\"gj-rail-t\">Kratak proces sa stalnim pokretom<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>Razmu\u0107ivanje<\/b><span>2 min<\/span><span>Deo bra\u0161na u hladnoj vodi.<\/span><\/div><div class=\"gj-rail-stop\"><b>Osnova<\/b><span>3 min<\/span><span>Suspenzija ulazi u klju\u010dalu vodu.<\/span><\/div><div class=\"gj-rail-stop\"><b>Zgu\u0161njavanje<\/b><span>5 min<\/span><span>Preostalo bra\u0161no u tankom mlazu.<\/span><\/div><div class=\"gj-rail-stop\"><b>Kuvanje<\/b><span>15 min<\/span><span>Blaga vatra i sna\u017eno preklapanje.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Tre\u0107ina kukuruznog bra\u0161na razmuti se u hladnoj vodi.<\/b> Preostala voda se posoli i dovede do klju\u010danja, zatim se hladna suspenzija ulije uz me\u0161anje. Kada osnova ponovo provri, ostatak bra\u0161na dodaje se postepeno, u tankom mlazu. Pir\u00e3o se kuva na blagoj vatri oko dvadeset minuta, uz sna\u017eno \u010di\u0161\u0107enje dna i preklapanje guste mase. Gotov je kada nema miris sirovog bra\u0161na, povr\u0161ina je glatka, a masa se odvaja od zidova lonca. Po potrebi se pode\u0161ava isklju\u010divo malim koli\u010dinama vru\u0107e vode. Slu\u017ei se odmah, oblikovan vla\u017enom ka\u0161ikom, uz angolska variva, ribu ili druga jela sa dovoljno sosa.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n  <div class=\"gj-ing-wrap\"><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za pir\u00e3o<\/h3><ul><li><b>300 g \u017eutog kukuruznog bra\u0161na<\/b> <em>\u2014 finog ili srednje finog mlevenja<\/em><\/li><li><b>1,2 l vode<\/b> <em>\u2014 200 ml hladne i 1 l za kuvanje<\/em><\/li><li><b>7 g fine soli<\/b> <em>\u2014 prilagoditi slanosti glavnog jela<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><\/div><\/div><p class=\"gj-ing-note\"><b>Sastojci:<\/b> Za bezglutensku pripremu treba koristiti kukuruzno bra\u0161no sa potvrdom da nije kontaminirano p\u0161enicom. Masa je veoma vru\u0107a i mo\u017ee da prska, pa se koristi duga \u010dvrsta varja\u010da.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema korak po korak<\/h2><\/div>\n  <div class=\"gj-steps-wrap\"><p class=\"gj-stage\">Kuvanje pir\u00e3oa<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Razmutite deo bra\u0161na<\/p><p class=\"gj-step-x\">Pome\u0161ajte 100 g kukuruznog bra\u0161na sa 200 ml hladne vode dok ne ostanu suve grudvice.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Prokuvajte vodu<\/p><p class=\"gj-step-x\">U te\u0161kom loncu dovedite 1 l vode i so do klju\u010danja. Smanjite vatru na srednju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite glatku osnovu<\/p><p class=\"gj-step-x\">Polako ulijte razmu\u0107eno bra\u0161no uz neprekidno me\u0161anje. Kuvajte 2\u20133 minuta, dok se te\u010dnost blago ne zgusne i ponovo po\u010dne da klju\u010da.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte ostatak bra\u0161na<\/p><p class=\"gj-step-x\">Preostalih 200 g bra\u0161na sipajte u tankom mlazu, sna\u017eno me\u0161aju\u0107i od dna ka vrhu. Nastavite dok masa ne postane ujedna\u010dena.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kuvajte do \u010dvrstine<\/p><p class=\"gj-step-x\">Smanjite vatru na blagu i kuvajte 12\u201315 minuta, uz \u010desto preklapanje. Pir\u00e3o je gotov kada se odvaja od zidova i nema ukus sirovog bra\u0161na.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Podesite i oblikujte<\/p><p class=\"gj-step-x\">Ako je previ\u0161e tvrd, dodajte 30\u201360 ml vru\u0107e vode u malim koli\u010dinama. Vla\u017enom ka\u0161ikom ili \u010dinijom oblikujte \u0161est porcija i poslu\u017eite odmah.<\/p><\/div><\/li><\/ol><\/div>\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Varijacije, saveti i oprema<\/h2><\/div><h3>Kako se slu\u017ei<\/h3><p>Pir\u00e3o se stavlja uz quibebu, muambu, calulu, pasulj sa palminim uljem ili ribu u sosu. Manji zalogaj ka\u0161e uzima se sa malo sosa, pa njegova blaga kukuruzna osnova uravnote\u017euje ja\u010de ukuse.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Najbolji je odmah po kuvanju. Ostatak se brzo rashladi i \u010duva u fri\u017eideru do 2 dana. Podgreva se u loncu sa malo vrele vode, uz me\u0161anje do najmanje 74 \u00b0C. Hla\u0111enjem postaje znatno \u010dvr\u0161\u0107i.<\/p><h3>\u010cetiri varijacije<\/h3><p>\u010cetiri prakti\u010dne promene: 1) koristiti ne\u0161to grublje bra\u0161no i produ\u017eiti kuvanje 5 minuta; 2) zameniti do 20% kukuruznog bra\u0161na finim prosom; 3) napraviti mek\u0161u verziju sa dodatnih 100\u2013150 ml vode; 4) oblikovati ohla\u0111eni pir\u00e3o, ise\u0107i i sutradan zape\u0107i na suvoj plo\u010di.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Tri klju\u010dna saveta: deo bra\u0161na se razmu\u0107uje hladan; preostalo bra\u0161no ulazi postepeno; voda za korekciju mora biti vru\u0107a. Debeo lonac smanjuje hvatanje za dno, ali ne zamenjuje redovno me\u0161anje.<\/p><h3>Potrebna oprema<\/h3><p>Potreban je te\u017eak lonac zapremine najmanje 3 l, duga \u010dvrsta drvena varja\u010da ili ravna lopatica, merna posuda, vaga i manja \u010dinija za razmu\u0107ivanje prvog dela bra\u0161na.<\/p><h3>Alergeni i bezbednost<\/h3><p>Nema uobi\u010dajenih obaveznih alergena kao sastojaka. Za osobe koje izbegavaju gluten potrebno je sertifikovano kukuruzno bra\u0161no i \u010dista oprema bez p\u0161eni\u010dne kontaminacije.<\/p><\/div>\n  <div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Pribli\u017ene nutritivne vrednosti<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>185 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>40 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>4 g<\/dd><\/div><div><dt>Masti<\/dt><dd>2 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>4 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>460 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>1 porcija, pribli\u017eno 240 g.<\/b> Pribli\u017ena procena po porciji na osnovu standardnih nutritivnih vrednosti; stvarni rezultat zavisi od brendova, obrade i veli\u010dine porcije.<\/p><\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Jednostavna ka\u0161a tra\u017ei punu pa\u017enju ruke.<\/p><p>Kada se bra\u0161no dodaje u dva koraka i masa kuva dovoljno dugo, pir\u00e3o ostaje gladak, \u010dvrst i spreman da primi sos bez raspadanja.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-pirao\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pir\u00e3o glatka angolska ka\u0161a od \u017eutog kukuruznog bra\u0161na za jela sa sosom\",\n  \"description\": \"\u017duto kukuruzno bra\u0161no kuva se u vodi uz neprekidno me\u0161anje dok pir\u00e3o ne postane gladak, gust i dovoljno \u010dvrst da prati variva, ribu i sosove.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pirao-\u2013-Angolan-Porridge-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pirao-\u2013-Angolan-Porridge-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pirao-\u2013-Angolan-Porridge-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Angolska\",\n  \"recipeCategory\": \"Skrobni prilog\",\n  \"cookingMethod\": \"Kuvanje uz sna\u017eno me\u0161anje\",\n  \"keywords\": \"Pir\u00e3o recept, angolska kukuruzna ka\u0161a, pir\u00e3o od \u017eutog kukuruznog bra\u0161na, prilog za angolska variva\",\n  \"prepTime\": \"PT5M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT25M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"185 kcal\",\n    \"carbohydrateContent\": \"40 g\",\n    \"proteinContent\": \"4 g\",\n    \"fatContent\": \"2 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"460 mg\",\n    \"servingSize\": \"1 porcija, pribli\u017eno 240 g\"\n  },\n  \"recipeIngredient\": [\n    \"300 g \u017eutog kukuruznog bra\u0161na\",\n    \"1,2 l vode\",\n    \"7 g fine soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Razmutite deo bra\u0161na\",\n      \"text\": \"Pome\u0161ajte 100 g kukuruznog bra\u0161na sa 200 ml hladne vode dok ne ostanu suve grudvice.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Prokuvajte vodu\",\n      \"text\": \"U te\u0161kom loncu dovedite 1 l vode i so do klju\u010danja. 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