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Amasi
Sign in to saveAmasi (in Ndebele, Zulu and Xhosa), emasi (in Swazi), karringmelk (in Afrikaans), or mafi (in Sesotho), is a thick curdled sour fermented milk product that is sometimes compared to cottage cheese or plain yogurt but has a much stronger flavor. A staple food in pre-colonial times, it is now a popular snack in South Africa, Zimbabwe and Lesotho.
Key facts
- Nutritional value.name
- Amasi
- Nutritional value.image
- 235px
- Nutritional value.caption
- Amasi in a supermarket fridge
- Nutritional value.serving_size
- 100g
- Nutritional value.carbs
- 3.68 g
- Nutritional value.sugars
- 0 g
- Nutritional value.fiber
- 0 g
- Nutritional value.fat
- 3.66 g
- Nutritional value.satfat
- 2.35 g
- Nutritional value.protein
- 3.3 g
- Nutritional value.cholesterol
- 9 mg
- Nutritional value.calcium_mg
- 162
- Nutritional value.magnesium_mg
- 14.30
- Nutritional value.phosphorus_mg
- 92.20
- Nutritional value.potassium_mg
- 190
- Nutritional value.sodium_mg
- 56.70
- Nutritional value.source2
- https://world.openfoodfacts.org/product/6001391000239/amasi
- Nutritional value.kJ
- 269
via Wikipedia infobox
Wikidata facts
- Image
- Amasi (3035444146).jpg
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- Commons category
- Amasi
via Wikidata · CC0
~3 min read
Article
8 sectionsContents
- Preparation
- In culture
- Zulu
- South Africa
- Xhosa
- See also
- References
- External links
Amasi (in Ndebele, Zulu and Xhosa), emasi (in Swazi), karringmelk (in Afrikaans), or mafi (in Sesotho), is a thick curdled sour fermented milk product that is sometimes compared to cottage cheese or plain yogurt but has a much stronger flavor. A staple food in pre-colonial times, it is now a popular snack in South Africa, Zimbabwe and Lesotho.
== Preparation == Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container (, ) or hide sack to allow it to ferment. A calabash is smoked, then milk from the cow is put in a skin bag or bucket, where it ferments for 1 - 5 days, and acquires a sharp acidic taste. The fermenting milk develops a watery substance called ; the remainder is amasi. This thick liquid is mostly poured over mealie meal porridge called pap (). It is traditionally served in a clay pot and it can also be drunk.