Sinasir

What we know so far

Sinasir is the flat, pan-fried cousin of masa (waina), the Hausa rice cake: the same fermented batter of soaked soft rice blended with a little cooked rice and yeast, but poured thin into a frying pan instead of a dimpled masa pan, so it comes out like a soft, spongy pancake with a lacy underside. It is eaten in the north for breakfast or supper with miyan taushe or any vegetable soup, with suya, or simply with honey or sugar. The rice is the soft, sticky kind used for tuwo shinkafa, which is what gives the batter its body.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting