Mafi

Ingredients

Soured milk

• 2 litreswhole milk
• 4 tbsplive soured milk or plain yoghurt, as starter

To serve

• papa — stiff maize porridge, hot
• salt or sugar, to taste

Directions

1. Warm the milk to about 30°C (86°F) and stir in the starter until evenly mixed.
2. Pour into a clay pot, a calabash or a jar, and cover with a cloth rather than a lid so the gas can escape.
3. Leave at warm room temperature for two to three days. It will thicken and separate into a firm white curd sitting above a layer of clear whey — that separation is what mafi is, not a fault.
4. Pour or spoon off most of the whey, leaving just enough to keep the curd loose rather than dry. Keep the whey; it is drunk cold.
5. Stir the curd smooth and chill thoroughly.
6. Serve cold with hot papa, spooning it over so it half melts into the porridge, or drink it from a cup with a pinch of salt or a little sugar.
7. Keep four spoonfuls back to start the next batch — a calabash used continuously eventually carries its own culture and needs no starter.

Technique

• Cover with cloth, never a sealed lid. The ferment produces gas and a sealed vessel forces the curd apart unevenly.
• The separation into curd and whey is correct. Stirring to prevent it just breaks the curd.
• Two to three days in Lesotho warmth; longer in a cool kitchen.

Substitutions

• Buttermilk as the starter, closer in character than yoghurt.
• Goat’s milk, which sours faster and comes out sharper.

Variations

• The Swazi emasi, Zulu amasi and Botswanan madila are the same preparation.
• Drained through cloth it thickens into a spread.

History

Milk left to sour naturally in a clay pot or calabash; in Basotho households it is the everyday accompaniment to maize porridge.

Frequently asked questions

What is Mafi?

Mafi is a cheese & dairy from Lesotho: thick soured milk poured over papa or drunk cold from a cup. Milk left to sour naturally in a clay pot or calabash; in Basotho households it is the everyday accompaniment to maize porridge.

How long does Mafi take to make?

Mafi takes 10 min plus 2 to 3 days souring of preparation and no cooking at all. The recipe makes makes about 1.5 litres. It is rated easy to make.

What can I substitute in Mafi?

Yes, within limits. Buttermilk as the starter, closer in character than yoghurt. Goat’s milk, which sours faster and comes out sharper.

What is the most important thing to get right in Mafi?

Pour into a clay pot, a calabash or a jar, and cover with a cloth rather than a lid so the gas can escape.