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Waina

Also known as Waina (Northern Rice Pancakes)

Waina — sometimes used interchangeably with Masa — is a traditional Northern Nigerian fermented rice pancake that is prepared in a special round-cupped cast iron pan (masara pan) and cooked until crispy on the outside and soft, airy and slightly tangy on the inside. The key to exceptional Waina is the fermentation — a process that develops the characteristic mild sourness and the light, bubbly texture that makes it irresistible.

Waina, Nigerian cooking

Ingredients

  • 2 big cups of long-grain white rice, washed and soaked overnight
  • Half a cup of cooked day-old rice — for better texture
  • 1 teaspoon of instant dry yeast
  • 1 teaspoon of sugar
  • Half a teaspoon of salt
  • Water as needed for blending
  • Vegetable oil or butter for greasing the Waina pan

Method

  1. 01

    Soaking the Rice. Rinse the raw rice until the water runs clear. Place in a bowl, cover with cold water and soak overnight for a minimum of 8 hours. This soaking begins natural fermentation and is essential for the authentic flavour.

  2. 02

    Blending. Drain the soaked raw rice. Combine with the cooked day-old rice. Blend together with just enough fresh water to produce a smooth, thick batter — similar to a thick pancake batter. The batter should pour slowly off a spoon, not run freely.

  3. 03

    Adding Yeast and Fermenting. Add the instant yeast, sugar and salt to the blended batter. Stir well to combine. Cover the bowl with a clean cloth and leave in a warm place for 1 to 2 hours until the batter becomes noticeably bubbly and has risen slightly. The fermented batter should have a pleasant, faintly sour, yeasty aroma.

  4. 04

    Heating the Pan. Place the Waina pan over medium heat. Brush each round cup generously with vegetable oil using a folded paper towel or pastry brush. Heat until the oil begins to shimmer in the cups.

  5. 05

    Cooking the Waina. Pour the fermented batter into each cup of the heated pan, filling each cup approximately three-quarters full — do not overfill as the Waina will rise during cooking. Cover the pan with a lid. Cook for 3 to 4 minutes until the bottom is golden-brown and the top is mostly set with only a slightly wet centre.

  6. 06

    Flipping. Using a thin skewer, toothpick or small spoon, carefully flip each Waina in its cup. Cook the other side for 2 to 3 minutes until golden-brown. The finished Waina should be crispy on both sides, golden-brown, and fully cooked through.

  7. 07

    Serving. Remove from the pan and serve hot immediately. Repeat until all the batter is used.

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