Masa
Photo: https://9jafoodie.com/hausa-masa-rice-cake/
Masa (also called waina) is a fermented rice cake from Northern Nigeria, beloved by the Hausa people. It's made by soaking rice for hours, blending it into a smooth batter, and then letting it ferment overnight. That fermentation gives masa its signature slightly tangy flavor and soft, spongy texture.
The cakes are cooked in a special masa pan with round, shallow wells, similar to an æbleskiver or poffertjes pan. You ladle batter into each greased well and fry until golden on both sides. The result is a set of small, round, puffy cakes with a crisp edge and a pillowy center.
Masa traces back centuries to the agricultural traditions of Northern Nigeria, and more specifically to local festivals in communities in Bauchi state. It's a sign of cultural heritage for the Hausa people. You might find it served at traditional weddings, or packaged and sent as edible gifts. Day to day, it's a popular breakfast or snack sold by street vendors.
While often served sweet with sugar or honey, masa also has savory variations stuffed with spiced meat or vegetables. It pairs beautifully with a drizzle of honey, a spicy pepper sauce, or a bowl of miyan taushe (pumpkin soup).
See also: æbleskiver, poffertjes.
Masa Recipe (Hausa Rice Cakes)
Ingredients (Makes about 20 cakes)
- Short-grain rice (tuwo rice) – 3 cups
- Cooked rice – ½ cup (helps with binding)
- Warm water – as needed for blending
- Sugar – 3 tablespoons
- Active dry yeast – 1 teaspoon
- Baking powder – ½ teaspoon
- Ground ginger – ½ teaspoon
- Salt – ½ teaspoon
- Vegetable oil – for frying
Instructions
Step 1: Soak the Rice
- Rinse the rice thoroughly until the water runs clear.
- Soak the rice in water for at least 4–6 hours, or overnight for best results.
Step 2: Blend and Ferment
- Drain the soaked rice and transfer it to a blender. Add the cooked rice and enough warm water to blend into a smooth, pourable batter (similar to a thick pancake batter).
- Dissolve the yeast and sugar in a small amount of warm water, then stir it into the batter.
- Cover the bowl and let the batter ferment in a warm place for 8–10 hours or overnight, until it has risen and is bubbly.
Step 3: Season the Batter
- After fermentation, stir the batter gently. Add the baking powder, ground ginger, and salt. Mix until just combined.
- The batter should be slightly tangy and pourable. Add a splash of warm water if it's too thick.
Step 4: Fry the Masa
- Heat your masa pan (or æbleskiver pan) over medium heat. Add a small amount of oil to each well.
- Ladle batter into each well, filling about three-quarters full.
- Fry until the bottom is golden brown and the edges are set, about 2–3 minutes.
- Flip each cake and fry for another 1–2 minutes until golden on both sides.
- Remove and drain on paper towels. Repeat with the remaining batter.
Serving Suggestions
Masa is traditionally served warm. Try it with:
- Honey or sugar: The classic sweet accompaniment.
- Yaji (suya spice): For a savory, spicy kick.
- Miyan taushe: Northern Nigerian pumpkin soup.
- Pepper sauce: A simple chili dipping sauce.
| Name_ | Masa |
|---|---|
| Origin_ | 🇳🇬 Nigeria |
| Morphology_ | ◎ ball |
| Flavor_ | sweet |
| Filling_ | none |
| Topping_ | sugar, honey |
| Recipe_ | Masa Recipe |
| « All Pancakes_ | |