What are some traditional uses of Amasi in African cuisine and culture?

What is amasi?

Amasi is a traditional fermented milk from Southern Africa. A University of Johannesburg review says it is usually made at household level from unpasteurized milk. Specific microorganisms drive the fermentation and shape its taste, aroma, consistency and texture.

Traditional ways to use amasi

• Drunk plain: thick, tangy and refreshing, a bit like drinkable yogurt.
• With maize porridge: the classic pairing is amasi poured over or mixed into pap (mealie-meal porridge). The crumbly Xhosa version is called umphokoqo or umvubo.
• With bread or in cooking: South African food writers suggest it with bread and use it in cooking and baking.
• Like yogurt or curd: in South African Indian cooking it is used much as curd is.

How is it traditionally made?

Traditionally the milk is left to ferment naturally in a calabash (gourd) or similar container over a few days until it thickens and sours. The details vary by household, so we do not give a fixed time or recipe. Commercial amasi often uses added starter cultures, which can change the flavor and texture.

Is it healthy?

The review says the same microorganisms that give amasi its qualities are linked to nutritional and possible health benefits, but information on its composition and microbes is limited and more research is needed. Do not treat it as a medicine. Raw unpasteurized milk carries food-safety risks, so pregnant people, young children and those with weakened immunity should choose pasteurized products.

Where to find it

It is sold in many South African supermarkets and in some shops that serve African communities abroad. Check the label for pasteurization and storage.