About the dish
Amasi is thick, naturally soured milk that has long mattered to the herding peoples of southern Africa. Traditionally raw cow’s milk was left to ferment in a calabash or clay pot, and the whey was poured off to leave a thick, tangy, refreshing milk with the texture of yoghurt. Amasi is drunk on its own, but very often it is mixed with crumbled, cooled maize porridge, making a simple, filling dish for hot days. Today it is sold in cartons in every supermarket, and many families still make it at home.
Main ingredients
- cow’s milk
- starter (amasi or buttermilk)
Eswatini: Called emasi in siSwati and often eaten with crumbled maize porridge.
South Africa: Called maas in Afrikaans; in Xhosa cooking it is served with crumbly pap as umphokoqo.
Zimbabwe: Called mukaka wakakora in Shona.
More: Wikipedia (en)
