The northern part of Nigeria has a history of producing sumptuous and distinctive foods. One of these varieties is the ‘Masa’ or ‘Waina’. It is a popular food, especially with the Hausa.
It is a fermented puff batter of rice, millet, maize, or sorghum cooked in a pan, which usually gives it an oval or round shape. It’s made using short-grain rice. This short-grain species of rice is mostly produced and consumed in the northern part of Nigeria and is referred to as Tuwo rice.
Ingredients
- 3 Cups of rice
- 3 tablespoons cooked rice heaped
- 11/2 tablespoons ginger
- 2 tablespoons yoghurt
- 1/2 teaspoon baking powder
- 1 Onion medium-sized
- 2 teaspoons yeast
- 1 teaspoon salt
- 2 to 4 tablespoons of sugar
- 1 cup of water plus 2 to 4 more tbsp
- 1/4 Cup water to proof the yeast
- Dambu Nama for stuffing
Instructions
- Soak the rice in water for at least six hours or leave it overnight.
- Rinse out the rice until it’s clean, and proof your yeast by mixing the water with the yeast and two teaspoons of sugar, then set that aside.
- Blend the soaked rice, pre-cooked rice, onion, and ginger until it’s smooth and creamy.
- Pour the batter into a very large bowl, add the yeast, mix it, and leave it to proof for six to eight hours. You can also leave it overnight. (Note: The longer you leave it the more fermented it becomes.)
- Add the baking powder, salt, sugar and yoghurt.
- Drizzle some cooking oil in your Masa pan, and once the oil is hot enough, pour some batter into the pan, about halfway full. Immediately add the Dambu Nama stuffing, and immediately cover this up with another layer of batter. This should be done very quickly because Masa cooks fast.
- When the edges begin to solidify, flip the masa over with two skewers, and once both sides are well cooked (golden brown), remove from the heat and enjoy while still hot and fresh with your favourite stew or sauce. Enjoy!
