Creamy Amasi

This is another childhood favourite. During the school holidays, I used to visit my aunt’s house. My cousin and I, had amasi for lunch. Also called, maas. Amasi is a traditional African fermented milk. Before lunch, my aunt would send us to the shops, to buy amasi and brown bread. When we got home, we sat on the floor with our bowls, slices of brown bread, and each of us had our own small carton of amasi. Then we broke the slices of bread into pieces into our bowls, poured the amasi over the bread, and mixed it all together, and lunch was ready. But I always prefered my amasi with phuthu pap, the way my mom made it. I also love to add unsweetened cream, to make it creamier, and to tone down the sourness of it, like the recipe below.

Inkomazi, fresh cream and phuthu pap.

Inkomazi, fresh cream and phuthu pap.


* 3 cups maize meal
* 2 cups boiling water
* 1 teaspoon salt
* Inkomazi Maas
* fresh cream




1. Pour boiling water and salt into a pot, and bring to the boil, over medium-high heat.
2. Add the maize meal to the water. Don’t stir.
3. Close the lid.
4. Reduce heat, and simmer gently for 5 minutes.
5. Remove lid, and stir well with a large kitchen fork, until maize meal looks crumbly.
6. Replace lid, and steam for about 30 minutes.
7. Fluff with a fork a few times during cooking.
8. Once cooked, pour maize meal into bowls.
9. Add amasi and cream, and mix thoroughly.
10. Enjoy.


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