Amasi—known by many names across Southern Africa, including Hodzeko, Magege, Mursik, Maas, and Mabisi—is more than just a food; it’s a culinary and cultural cornerstone. This popular fermented milk is traditionally prepared by storing unpasteurized milk in a calabash or other suitable container, allowing natural fermentation to occur, transforming fresh milk into a creamy, tangy delight.
Historically, milk stood as one of the most vital components of the Southern African diet. In societies where cattle were, and in many regions still are, considered a man’s most important possession and a symbol of wealth and status, the utilisation of every drop was paramount. As a brilliant form of preservation, the majority of fresh milk was carefully soured into Amasi, ensuring a steady supply of nutritious food even without modern refrigeration.
In this insightful documentary, our special guests guide us through the fascinating process of Amasi creation. They also illuminate two important and delicious by-products that emerge from this traditional method: Ulaza (Fresh Cream), a rich topping often skimmed off the top, and Umlaza (Whey), the nutritious liquid left behind, which is often consumed as a refreshing drink. Beyond its culinary uses, we’ll also discover Umfuma, a traditional lotion made from fresh cream, showcasing the holistic value derived from milk. The documentary further delves into a profound discussion on the importance of Amasi within the broader dialogue of African food, highlighting its role in health, tradition, and community identity.
