Amasi

Method

Amasi

1. Place milk in a calabash container/or plastic container.
2. Allow the milk to ferment in a warm place for 2-3 days (not in direct sunlight).
3. Remove the umlaza (the watery substance).
4. The leftover thick milky substance is the Amasi and it can be used in many ways.

Uphuthu

1. To a thick based pot, add in the water and salt, and bring to boil
2. When the water reaches a rolling boil, carefully add 1 ½ cups of the Maize Meal to the centre of the boiling water in the pot.
3. Close with a tight-fitting lid. Do Not Stir. Allow to cook on medium heat for 5-8 minutes, without opening the pot.
4. After 5-8 minutes, lower the stove heat and stir vigorously with a wooden spoon or the handle of a wooden spoon.
5. Allow the uphuthu to cook for a further 30 minutes, on low heat with the pot lid on.
6. After 15 minutes, sprinkle in the remainder ½ cup Maize Meal, and use the wooden spoon or fork to fluff up the uphuthu.
7. The uphuthu will continue to cook with steam being realised within the closed pot but ensure the uphuthu doesn’t stick to the bottom of the pot or burn.
8. Stir or fluff up the uphuthu in between to create the crumbly structure.