Masa (Fermented Rice Cakes)
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The Tale of Masa (Fermented Rice Cakes)
Masa, fermented rice or millet cakes fried in a special pan, is found across the Hausa-speaking Sahel spanning Niger and northern Nigeria. The overnight fermentation reflects longstanding West African grain-cookery techniques, and masa remains a popular breakfast street food today.
Ingredients
Scale:· 8 servings
- 2 cups short-grain rice, soaked overnight
- 1/2 cup cooked rice (for binding)
- 1/4 cup sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 cup warm water, approximately
- Vegetable oil, for the pan
Instructions
- 1Drain the soaked rice and blend it with the cooked rice and enough warm water to form a smooth, thick batter.
- 2Dissolve the yeast and sugar in a little warm water and stir into the batter along with the salt.
- 3Cover the batter and set in a warm place to ferment for 4-6 hours, or until bubbly and slightly risen.
- 4Heat a masa pan or well-oiled non-stick skillet with small indentations (or a regular skillet for flat cakes) over medium-low heat.
- 5Ladle spoonfuls of batter into the pan, cover, and cook for 4-5 minutes until the bottoms are golden and set.
- 6Flip and cook the other side for 2-3 minutes until cooked through and lightly browned.
- 7Serve warm on their own or with a spicy dipping sauce (yaji) for breakfast.
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