Amasi
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In the Zulu and Xhosa languages, Amasi is the name of a fermented milk that is one of the popular dishes in South Africa . The name in Afrikaans is maas .
Manufacturing
Amasi is traditionally made by keeping cow's milk in a leather container or calabash for fermentation purposes . The milk breaks down in the calabash into an aqueous component ( whey ) and into amasi.
Today (2013) Amasi is also produced in dairies using the lactococcus lactis subspecies lactis and the subspecies cremoris . After pasteurization and packaging, the curd will keep fresh for 21 days at +4 ° C storage temperature.
Use as a food
The Zulu and Xhosa people mostly drink Amasi directly or use it by pouring it over the corn porridge , the so-called mealie meal or pap , which is traditionally served in an earthen pot and eaten with wooden spoons. Fresh milk ( green milk ) is almost never drunk by these two ethnic groups, but is used now and then to dilute Amasi, which has become too hard and too dry.
Indian food
In the South African, Indian cuisine , Amasi is used like the traditional Indian yoghurt dahi , the main ingredient of raita .
Quote
"But above all I am longing for Amasi - the food after which I licked my lips and stuck out my tummy, I enjoyed that very much, it went straight into my blood and heart and made me happy and satisfied."
Individual evidence
- ↑ Nelson Mandela: Letters from Prison. Munich 2018. p. 244.