Baku Kitchen! An independent reference of traditional food

Mabisi

Spontaneously soured milk, thick and tangy, eaten with nshima

Zambia Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Milk is left to ferment in a gourd for days without a starter; Tonga and Ila cattle-keeping households have kept it this way for generations.

Frequently asked questions

What is Mabisi?

Mabisi is a cheese & dairy from Zambia: spontaneously soured milk, thick and tangy, eaten with nshima. Milk is left to ferment in a gourd for days without a starter; Tonga and Ila cattle-keeping households have kept it this way for generations.

Made with

milkyoghurt

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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