Masa (Hausa Rice Pancake)
Cuisine of Nigeria Rice masa, or rice waina, is a type of Nigerian masa from the Hausa people of Nigeria, especially in Northern Nigeria. The recipe varies across households, but it is traditionally made in an oval shape. You can add ginger or onions if desired. Masa may be cooked in a regular skillet or a specialized masa pan.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice.
- 02
Take a few tablespoons of the soaked rice, and boil it until tender.
- 03
Combine the cooked rice and uncooked rice. Blend until smooth, adding only as much water as you need to get a paste—don’t let it become watery.
- 04
Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam.
- 05
In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours.
- 06
Season the batter with salt and sugar to taste.
- 07
Heat a small amount of oil in a non-stick pan. Pour small dollops of batter into the pan, and fry like pancakes. They should come out fluffy and light.
- 08
Serve with hot sauce, and enjoy.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Aderiqueza; view original image record .
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