Real Skills With Les Da Chef All-Over Amasi
Woolworths TASTE|October 2020
Real Skills With Les Da Chef All-Over Amasi
Consumed in almost all sub-Saharan countries, Amasi’s characteristic tartness is great in everything from fried chicken batter to cakes. But chef Lesego Semenya reckons it’s true calling might just be in ice cream
Lesego Semenya

I’M A FOOD NERD. At culinary school, I loved learning the stories of foods from different continents, like how cheese was discovered by nomadic tribes carrying raw milk in bags made from camel and goat stomachs. The rennet in the stomach lining would cause the milk to split into curds and whey … and cheese was born. Amasi is also a culinary wonder that’s stood the test of time. The craft of letting milk ferment in the sun with the help of naturally occurring bacteria is centuries old. Growing up, my mom would serve us amasi with coarse pap or brown bread. Now, I channel my memories by playing around with it, including in this dessert.

AMASI ICE-CREAM SANDWICHES WITH DOUBLE-CHOCOLATE AMASI BISCUITS

Makes approx. 700 ml ice cream and 48 biscuits

A LITTLE EFFORT GREAT VALUE

Preparation: 10 minutes, plus overnight chilling time

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October 2020