Page 124 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Amasi nophuthu – Fermented milk with cooked, crumbled maize meal
INGREDIENTS
1l of fresh raw milk
1 cup water, plus more if necessary Salt to taste
21⁄2 cups maize meal
For the mint syrup
450g sugar
600ml water Handful of mint sprigs
There are various types of fermented milk. As the milk ferments and separates, the whey portion is drained off and the curds that remain are called amasi. Amasi is a thick, fermented beverage somewhat similar to yoghurt in consistency. Traditionally, the milk was poured into ukhamba (clay pots) and left to ferment. It’s eaten with uphuthu (cooked and crumbled maize meal) or enjoyed as a beverage.
Amasi is known to provide protection for the gut as much as it is to preserve milk. These days people buy expensive probiotics to achieve the same results. Benefits of amasi include improved digestion, reduced cellular-level inflammation, enhanced immune responses, and more. I love to have chilled amasi on a hot day with uphuthu.
I never add salt to uphuthu if I am having it with amasi. My grandmother introduced sugar to amasi, and now I have it with mint syrup.
INSTRUCTIONS
For amasi: Keep the milk in a clean container covered with a food net for 2 days. The milk separates into a watery liquid (whey) and curds (amasi). Drain the whey from the container, separating it from the curds. Pour amasi into a jug and cool in the fridge.
For uphuthu: On the stove, bring 1 cup of water and salt to a boil in a small saucepan. Lower the heat, then pour 2 cups of maize meal into the centre of the pot. Close with a lid for 2–3 minutes. Remove the lid then, using a fork, stir the mixture vigorously until it’s coarse like couscous. If it’s a bit wet, add the remaining maize meal, or not, depending on how moist you like uphuthu. Replace the lid and cook on a low heat for 15–20 minutes. The crust may go golden at the bottom. That’s fine.
For the mint syrup: Make enough to keep, as it’s quite versatile. In a small saucepan, dissolve the sugar in the water and bring to the boil for 2 minutes. Add mint and let cool. Strain and pour into sterilised bottles to store. (I leave the mint as I enjoy chewing it.)
TO SERVE
In a bowl, plate uphuthu and pour amasi, mixing well. Drizzle about 10ml of mint syrup on top. Eat and enjoy.
SERVES 4 PREPARATION TIME 2 MINS COOKING TIME 20–25 MINS
122 PRESERVES AND FERMENTED bEVERAGES [ chapter eight ]