Amasi
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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 drunk 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 subsp lactis and L. lactis subsp cremoris and is pasteurised before distribution and consumption, with a shelf life of 21 days at 4°C. When produced as such, amasi may be an ideal vehicle for the delivery of probiotics.[2]
[edit] Amasi in South African culture
- Traditionally, Zulus believe that amasi makes a man strong, healthy and desired. During taboos (e.g. menstruation or when there has been contact with death) the affected person must abstain from amasi. Milk is hardly ever drunk fresh ('green milk'), but it is sometimes used to thin amasi which has gone too thick to be used.[3]
- The Zulu expression kwafa igula lamasi translates to the calabash of sour-milk broke, i.e. our last hopes were dashed.[4]
- Nelson Mandela mentions how he cautiously left a comrade's apartment—his hiding place in a white area when he was wanted by the Apartheid government—after he overheard two Zulu workers comment that it was strange to see milk on the window sill (left out to ferment) because whites seldom drank amasi.[5]
- It is also popular in South African Indian cuisine where it is used similarly to dahi, usually as the main ingredient in raita.
[edit] References
- ^ a b "SA Culture – Ukdula". National Electronic Media Institute of South Africa. http://www.sedibafountain.org.za/pebble.asp?relid=1285&t=168&translated=true&Culture=IsiZulu. Retrieved 2007-01-18.
- ^ McMaster, L.D.; S. A. Kokott, P. Slatter, S. J. Reid, V. R. Abratt (2005-11-10). "The Use of Traditional African Fermented Beverages as Delivery Vehicles for Bifidobacterium lactis DSM 10140." (PDF). Department of Food and Agricultural Sciences, Cape Peninsular University of Technology, Department of Civil Engineering, Cape Peninsular University of Technology, Department of Molecular and Cellular Biology, University of Cape Town. http://confer.uj.edu.pl/euprobio/prezentacje/prez6.pdf. Retrieved 2007-01-18.
- ^ "Diet [of the Zulu people"]. Thinkquest. http://library.thinkquest.org/27209/Diet.htm. Retrieved 2007-01-18.
- ^ Hennessy, Esmé; Adrian Koopman (2001-09-01). "Gourds - Africa's Cornucopia" (PDF). The Magazine of the Durban Natural Science Museum 4 (2): 20. http://www.durban.gov.za/eThekwini/Tourism_and_Leisure/museums/nsm/pubs/palmnut_post_folder/pp/ppsep01. Retrieved 2007-01-18.[dead link]
- ^ Mandela, Nelson (1994). Long Walk to Freedom. Little, Brown. ISBN 0316874965.
[edit] External links
- Princess Magogo talks about amasi (sour milk)
- Example nutritional information
- Review of the destruction of E. coli in amasi.
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