Amasi (maas, sour milk, or whatever you may call it) is hardly new – this fermented milk has been around for centuries – but, even if it’s already a firm favourite in your household, you’d be surprised at some of its uses, and if you’ve never tried it, it’s about time!
Traditional Roots
Acquiring amasi for a morning bowl of umphokoqo (crumbly mielie pap) has not always been as simple as picking up a carton in the dairy aisle of the local supermarket. This probiotic-rich sour milk has long been produced throughout Africa as a way to preserve milk without refrigeration. The traditional method of making it requires great care and patience. Fresh, raw milk is allowed to ferment in a calabash over several days. In the process, the milk separates into curds and whey, which are then mixed together to create the unique thick, sour drink that is both a versatile cooking ingredient and a potent health booster.
BENEFICIAL PROBIOTICS Beneficial probiotics in Amasi
Sauerkraut, yoghurt, kefir … fermented foods are loved by people all around the world and they’re currently in the foodie spotlight. Amasi is no exception, being both culturally important and beneficial to your well-being. The fermentation process results in it having significantly high levels of lactic-acid bacteria, which is a natural probiotic. Adding amasi to your diet can therefore assist you in maintaining balanced intestinal flora, which is crucial for your overall health, as it improves the Functioning of your nervous-, endocrine-, digestive- and immune systems.
Get Cooking
Amasi is loved by many foodies for its versatility as an ingredient. Although it’s probably best known as an addition to pap or simply as a drink, amasi can be used in many other creative ways. Add a splash to smoothies for a probiotic punch, or use it as a substitute for buttermilk the next time you bake rusks.
Like many people who grew up in the Eastern Cape, Madiba loved umphokoqo: It was reportedly his favourite home-style comfort food. If you would like to taste the real deal, try this simple recipe from Anna Trapido’s book Hunger for Freedom: The Story of Food in the Life of Nelson Mandela.
Words: Jacques Lacey | Photography: Unsplash
