Masa is a staple similar to a pan-fried rice cake, common among Northern Nigerians and Hausa People.
The recipes vary a little across households but the basic premise never changes.
Made with rice and just a few other ingredients, this dish is easy and inexpensive to prepare.
It is nutritious, delicious, and filling, and its fluffy goodness can be enjoyed alone or paired with a sauce.
Traditionally Masa is made into an oval shape.
You can experiment with some onions and ginger in your masa
- 1.5 cups raw rice
- 1.5 tablespoons cooked rice
- 1.5 teaspoons active dry yeast
- 4 tablespoons sugar
- 2 cups water at room temperature
- 1/4 teaspoon ground akaun (cooking potash) (Optional)
- ½ teaspoon salt
- Soak the raw rice in 5 cups of water overnight.
- Dissolve the sugar and akaun in the 1.5 cups of water and add the yeast. Set aside in a warm area* for 10-15 minutes, until very frothy.
- Drain the rice completely.
- Blend rice with the yeast and akaun mixture to make a smooth batter.
- Add the cooked rice, and blend to combine well. The batter should be very thick
- 4. Pour batter into a large bowl, cover, and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
- 5. Add salt and a little bit more sugar if needed. Add a bit of water if necessary so that you have a batter that is just as thick as pap
- 6. Heat your pan over medium heat. Wipe a few drops of oil over it, Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan.
- 7. Flip after 2.5mins and cook the other side for another 2 mins. keep making until you use up all the batter.
- To warm up my mixture, I turned the oven on for 3 minutes, allowed it to cool off a bit, and left the mix in.