A Recipe for Masa (Rice Cake)

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

Ingredients

• 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

Direction:

1. Soak the raw rice in 5 cups of water overnight.
2. 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.
3. Drain the rice completely. 
4. Blend rice with the yeast and akaun mixture to make a smooth batter.
5. Add the cooked rice, and blend to combine well. The batter should be very thick
6. 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.
7. 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
8. 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.
9. 7. Flip after 2.5mins and cook the other side for another 2 mins. keep making until you use up all the batter.
10. 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.