Cookbook:Masa (Hausa Rice Pancake)

Masa (Hausa Rice Pancake)
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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.

Ingredients

The quantities below can be adjusted according to taste:

• 2 cups uncooked rice
• 1 teaspoon yeast
• ½ cup sugar
• Salt
• 1 teaspoon baking powder (optional)
• Oil, for cooking

Equipment

• Blender
• Mixing bowl
• Spoon or ladle
• Non-stick frying pan or masa pan
• Stove
• Sieve (optional)

Optional ingredients

• Onion
• Ginger
• Cooked rice
• Milk

Procedure

1. Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice.
2. Take a few tablespoons of the soaked rice, and boil it until tender.
3. 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.
4. Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam.
5. In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours.
6. Season the batter with salt and sugar to taste.
7. 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.
8. Serve with hot sauce, and enjoy.

Variations

Sweet masa is made by increasing sugar and serving with honey or syrup. Savory masa uses less sugar and may include onions, pepper, or spices. Coconut milk or regular milk can be added for richer flavor. Spices like ginger or cloves enhance aroma, while egg can be added for a richer, cake-like texture. Mini masa versions are also popular for street snacks.