Masa is a special northern Nigerian delicacy. The preparations vary a little across localities but the basic recipe never changes. Traditionally Masa is made into an oval shape. I usually add onions and ginger for a unique taste.
Ingredients
• 3 cups raw rice
• 3 tablespoons cooked rice
• 3 teaspoons active dry yeast
• 8 tablespoons sugar
• 4 cups water at room temperature
• 1/2 teaspoon ground akaun (cooking potash) (not compulsory)
• 1 teaspoon salt
Direction:
1. Soak the raw rice in 10 cups of water overnight.
2. Dissolve the sugar and again in the 3 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. 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 container and leave in a warm place for 8-12 hours. The mixture will 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 masa pan over medium heat. Wipe a few drops of oil over it, Stir the batter and pour in 4- 5 tablespoons, depending on the size of the pan.
7. Flip after 3 minutes and cook the other side for another 2 minutes.
8. keep making until you use up all the batter.
READ ALSO: How to prepare the best Yam and sauce: These 7 steps will wow you
Serving
Masa is best enjoyed fresh and warm, served with different sauces, soups, spiced pepper, or stews such as:
• Pepper sauce: A spicy, peanut-based sauce that pairs beautifully with masa.
• Tomato sauce: A tasty tomato-based sauce to complement the rice cakes.
• Miyan Taushe: A popular soup in Northern Nigeria. It is mostly prepared with yakuza leaves, locust beans, crayfish, meat, onions, and spices. The soup adds more uniqueness to the masa experience.
Written By: Janet Modupe Odusote