Amasi (also known as Hodzeko, Magege, Mursik, Maas and Mabisi) is a popular fermented milk that is prepared by storing unpasteurized milk in a calabash or any other container. Historically, milk was one of the most important components of the Southern Africa diet, where cattle was, and in some areas still are, considered a man’s most important possession. As a form of preservation, most milk was soured into Amasi. In this documentary, our guests also show us two important by-products emanating from this process; Ulaza (Fresh Cream), Umlaza (Whey) and Umfuma (Lotion made from fresh cream). We also get to discuss the importance of Amasi within the dialogue of African Food.