Masa is a slightly fermented rice delicacy from Northern Nigeria. It is similar to pan fried rice cake. To prepare this recipe, you should use local rice, however, if you cannot get any, then, use your normal rice. Traditionally, Masa is usually made into an oval shape.
- 5 cups raw rice
- 5 tablespoons cooked rice
- 5 teaspoons active dry yeast
- 4 tablespoons sugar
- 2 cups water at room temperature
- 1/4 teaspoon ground akaun (cooking potash)
- ½ teaspoon salt
- Soak the raw rice in 5 cups of water overnight
- 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.
- 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
- 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.
- 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 un-made pap.
- Grease your Masa pan or cup cake pan with vegetable oil and scoop the Masa batter into it. Fry until the top is firm and the bottom is nicely browned and shrinks away from the roundness of the pan, then, flip over the other side. Flip after 2- 3 minutes and fry the other side for another 2 minutes. Continue this process until you are done with the remaining batter.
Masa can be served as breakfast or a snack. For full enjoyment, Masa can be served with pepper sauce.