Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Masa (Hausa Rice Pancake)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Nigeria
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4636106
License: CC BY-SA 4.0 · Wikibooks contributors
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
Directions
- Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice.
- Take a few tablespoons of the soaked rice, and boil it until tender.
- 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.
- Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam.
- In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours.
- Season the batter with salt and sugar to taste.
- 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.
- Serve with hot sauce, and enjoy.
Equipment
Blender, Mixing bowl, Spoon or ladle, Non-stick frying pan or masa pan, Stove, Sieve (optional), Optional ingredients, Onion, Ginger, Cooked rice, Milk
Notes
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.