Masa, also known as Waina, is more than just a dish that continues to thrive in the hearts of Northern Nigerians for generations. It’s a fluffy, often slightly tangy, rice cake made from a fermented batter of rice a short-grain variety like “tuwo rice“), sometimes mixed with millet, maize, or sorghum, a unique combination that sets it apart from other rice-based dishes.

Renowned for its unique taste and texture, Masa has become a beloved snack or appetiser across the country, often enjoyed at special events, family gatherings, and at casual get-togethers. These fluffy golden-brown cakes are typically served with a spicy pepper sauce or soup.

Ingredients
2 cups rice; use Tuwo Rice, Arborio, or Jasmine Rice

2 teaspoons active dry yeast

¼ cup water for proofing the yeast

¼ cup cooked rice, pre-cooked

2 tablespoons yoghurt (optional)

1 small onion

½ inch ginger

½ cup water for blending

2-4 tablespoons sugar

½ teaspoon salt

2 teaspoons baking powder

vegetable oil

Instructions
The rice is soaked for several hours, the rice is first soaked for several hours or overnight, which helps soften the grains and allows for a smoother batter.

After soaking, the rice is blended with water, cooked rice (which helps with the chewy texture), yeast, sugar, salt, and sometimes ingredients like onion or yoghurt.

The batter is then allowed to ferment for several hours, which makes the masa slightly sour and gives it a spongy texture. The longer the fermentation, the more pronounced the tangy flavour.

Once the batter has fermented, season it with salt and add some baking powder to enhance the flavour and texture of the cooked Masa.