For many South Africans, amasi is a taste of home and heritage. Loved for generations, this fermented milk has found its way into every corner of Mzansi, from hearty meals to innovative recipes. If umvubo (also known as uphuthu with amasi) hasn’t made it to your plate yet, you’re missing out on a true local classic.
In a Health For Mzansi article, celebrity chef Siphokazi Mdlankomo reminds us of amasi’s versatility, especially in savoury cooking. “We can use amasi in marinades, adding fresh herbs and mild spices for extra flavour,” she says.
It also makes a tasty cream cheese and can easily replace milk in most recipes – great for anyone with digestive issues. “Umphothulo (fresh mielie bread with amasi) is a well-loved quick meal,” she adds, especially in the Eastern Cape.
In the article, Mdlankomo also shares her tip on how amasi can be used to make cream cheese, which goes well with toasted bread or crackers and more.
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Why amasi keeps you fuller for longer
Dietitian Maretha Vermaak from Rediscover Dairy highlights its health perks.
“Amasi slows digestion, keeping you fuller for longer, which is very useful for managing weight and energy levels. Amasi is an ideal vehicle for the delivery of probiotics,” Vermaak says. Its high potassium and low sodium levels also support heart health and help prevent high blood pressure.
She shares that you can use amasi in many ways. From enjoying it plain, pour it over pap, bake with it, or add it to soups, sauces, and smoothies. Vermaak advises freezing commercial amasi for up to three months. However, just give it a good shake after defrosting.
This article was first published on Health For Mzansi and written by Vateka Halile.
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