Amasi (so called in Zulu and Xhosa, and "maas" in Afrikaans) is the common word for fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa. Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container (igula in isiZulu) or hide sack[1] to allow it to ferment. The fermenting milk develops a watery substance called umlaza; the remainder is amasi. This thick liquid is mostly poured over the mealie meal (maize flour) porridge called pap, or drank straight. It is traditionally served in a clay pot (ukhamba in isiZulu) and eaten with wooden spoons.[1] Amasi is also produced commercially using Lactococcus lactis subspecies lactis and L. lactis subspecies cremoris.

Amasi in South African culture


  1. 1 2 "SA Culture – Ukdula". National Electronic Media Institute of South Africa. Retrieved 2007-01-18.
  2. Megan Russell; Tamlin Armstrong; Sarah Dawson. "Diet [of the Zulu people]". Thinkquest. Archived from the original on 2 January 2007. Retrieved 2007-01-18.
  3. Hennessy, Esmé; Adrian Koopman (2001-09-01). "Gourds - Africa's Cornucopia" (PDF). The Magazine of the Durban Natural Science Museum. 4 (2): 20. Retrieved 2007-01-18.
  4. Mandela, Nelson (1994). Long Walk to Freedom. Little, Brown. ISBN 0-316-87496-5.

External links

This article is issued from Wikipedia - version of the 12/1/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.