Masa, also known as Waina, is a popular Northern Nigerian delicacy made from fermented rice. It is a type of soft, fluffy rice cake traditionally cooked in a special pan with round holes.
Ingredients
For basic Masa:
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3 cups short-grain rice (local tuwo rice works best)
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1 cup cooked rice
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1 tablespoon yeast
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2 tablespoons sugar
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½ teaspoon salt
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Water (as needed)
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Vegetable oil (for greasing the pan)
Optional (for richer, softer Masa):
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¼ cup fermented kunun water or a little sour yogurt
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2 tablespoons powdered milk
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1 egg
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1 tablespoon oil or melted butter
Instructions
1. Soak the Rice
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Wash the raw rice thoroughly.
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Soak it in water for 6–8 hours or overnight for best fermentation.
2. Blend the Mixture
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Drain the soaked rice.
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Blend it with cooked rice and a little water until you get a smooth, thick batter.
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Add yeast, sugar, and salt. Mix well.
3. Ferment
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Cover the batter and let it rise for 1–2 hours (or more if you want a stronger fermented taste).
4. Prepare the Masa Pan
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Heat a masa pan (the one with round holes).
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Add a small amount of oil into each hole.
5. Cook the Masa
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Pour the batter halfway into each hole.
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Allow it to cook on medium heat until bubbles form on top.
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Flip carefully and cook the other side until golden brown.
6. Serve
Masa is best served warm with:
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Miyan taushe
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Miyan kuka
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Yaji (pepper mixture)
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Suya
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Honey or sugar syrup
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Fried pepper sauce
