Thick, tangy naturally soured milk, drunk on its own or eaten with nshima.
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Ingredients
🥛2 litres fresh whole milk
🥄1/2 cup mabisi from a previous batch, optional, as a starter
🍬Sugar, to taste, optional
Method
Serves 4
1
Pour the milk into a very clean calabash, clay pot or glass jar. Stir in the starter if using.
2
Cover loosely with a cloth and leave in a warm place for 2–3 days until thick and pleasantly sour.
3
Shake or stir to break the curd into a smooth, thick liquid, pouring off excess whey if you prefer it thicker.
4
Chill before serving.
5
Drink it plain or sweetened, or eat it with nshima.
✓ What Makes it Authentic
Mabisi is Zambia's traditional fermented milk, made especially by cattle-keeping communities such as the Tonga and Ila, and still sold in markets today.
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