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Masa

Also known as Masa (Northern Rice Cakes)

Masa (also called Waina in some Northern communities) are soft, spongy fermented rice cakes that are a beloved breakfast and snack food of the Hausa people of Northern Nigeria. Made from a batter of fermented rice that is cooked in a special round-cupped cast iron or aluminium pan (Masara pan), Masa has a crispy exterior and a soft, slightly tangy, airy interior.

Masa, Nigerian cooking

Ingredients

  • 2 cups of long-grain white rice
  • 1/2 cup of cooked rice (day-old, for texture)
  • 1 teaspoon of instant yeast
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • Water as needed for blending
  • Vegetable oil or butter for greasing the Masa pan

Method

  1. 01

    Soaking (Overnight Method). Wash the raw rice thoroughly and soak in cold water overnight (minimum 8 hours). This begins natural fermentation and gives authentic Masa its characteristic slight tang.

  2. 02

    Blending. Drain the soaked raw rice. Combine it with the cooked day-old rice and blend together with just enough water to form a smooth, thick batter (similar to thick pancake batter). Add the yeast, sugar and salt. Mix well.

  3. 03

    Fermentation. Cover the batter and leave in a warm place for 1 hour until it becomes bubbly and has risen slightly. The yeast will cause the batter to become lighter and airy.

  4. 04

    Heating the Masa Pan. Heat the Masa pan over medium heat. Brush each cup generously with vegetable oil using a pastry brush or folded paper towel.

  5. 05

    Cooking the Masa. Pour the batter into each cup of the heated pan, filling each cup approximately three-quarters full. Cover with a lid. Cook for 3 to 4 minutes until the top is set and the bottom is golden-brown. Using a skewer or spoon, carefully flip each Masa to cook the other side for 2 more minutes until golden.

  6. 06

    Serving. Remove the Masa from the pan. Serve hot immediately.

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