Amasi

Amasi (in isiZulu and isiXhosa), also known as magege (Tsonga) or mafi (Sesotho), is a thick, tangy fermented sour milk with visible curds, traditionally enjoyed across South Africa and neighbouring countries.

Amasi is typically drunk on its own or served with pap, a thick maize porridge that remains a staple in many Southern African households (as pictured on the left).

Traditionally prepared by Zulu communities, amasi was made by fermenting raw cow’s milk and storing it in calabashes or clay pots, as a practical and resourceful method of preservation before the use of refrigerators. It has become an important part of various Southern African diets, with different regions and communities preparing and serving it in their own unique ways.

Today, amasi is widely available in Southern African supermarkets, with brands like Inkomazi being popular. However, industrially produced amasi often uses different bacterial cultures than those found in small-scale, traditional fermentation, resulting in variations in flavour and texture.

We fermented our own amasi here in London using freeze-dried cultures from Freshly Fermented. The process was surprisingly simple, just four steps and no specialist equipment. You can follow the instructions here. This is live amasi, so once you make your first batch, you can make further batches using some of the orginial batch.