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Hausa Masa

Masa, also called waina, is a fermented rice cake from the Hausa of Northern Nigeria: small, round, spongy underneath and browned on the surface, cooked in a dedicated pan with shallow round wells. It belongs to the Hausa, one of the largest ethnic groups in Africa, and it is among the dishes most closely identified with them. The fermentation is what makes it. Rice is soaked, ground with cooked rice, and left to rise overnight, and the mild sourness that develops is what separates masa from any other rice pancake. The holes that open across the surface as it cooks are the visible evidence of that ferment, and a masa without them has not been left long enough. It is breakfast food and snack food, sold from street stands and in markets across the north, and it appears at celebrations and family gatherings. What goes with it varies by household and by time of day: honey, groundnut oil, a peppery stew, or yaji, the same spice blend used on suya. Masa is a dish that has held its association with one people while spreading well beyond them, which is a fair description of how Hausa food generally has travelled through Nigeria.

Les mieux notées

1 hrMediumNigeria

Recette de Laila · Africook

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Kuli Kuli

Kuli kuli is a peanut snack eaten across Nigeria, Benin, northern Cameroon and Ghana, and it is one of the most widely recognised street foods in West Africa. It is made from peanuts alone, and the technique is what makes it: the oil is deliberately pressed out of the ground paste before the remaining solids are shaped and fried. That extraction is the point. Removing the oil leaves a dense, dry paste that fries into something genuinely crunchy rather than soft, and it also produces the frying oil as a by-product, so nothing is wasted. It is a piece of processing knowledge that predates industrial oil pressing and is still done by hand in Hausa communities in northern Nigeria, where the snack has its strongest association. It takes different shapes in different places: small sticks, rings, flat discs and irregular pieces are all standard, and the form varies by region and by seller. English names for it, groundnut cake and peanut snack among them, are approximations rather than translations. Kuli kuli is eaten on its own, mixed into garri with sugar and water, crumbled over salad, or served alongside fura and koko. Crushed to a powder it becomes the peanut component of suya spice, which is where most people outside the region encounter it without knowing.

Les mieux notées

35 minMediumNigeria · West African

Recette de Blessing · Africook

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Picnic Bread (From South Africa)

Picnic bread is a South African savoury quick bread, heavy with cheese, spring onion and bacon, bound with egg, and made to be eaten cold in a slice with nothing on it. The category matters. It is a quick bread, raised chemically rather than with yeast, which means no proving and no kneading. Everything is mixed and baked. That is much of why it exists: it is a bread that can be made in an evening for the next day without planning. Its association is with food carried away from home. It is described as an old recipe favoured by fishermen for their packed lunches and by schoolchildren, and the reasoning is visible in the recipe itself. It needs no butter because there is enough fat in it already. It holds together in a slice rather than crumbling. It does not dry out the way a plain loaf does. And it is dense enough that one slice is a meal rather than an accompaniment, which is exactly what you want on a boat or a long day out. The texture is unusual for a bread. It is moist, almost pudding-like in the middle, without being heavy, and the cheese keeps it soft for days. It is honest about what it is: nobody has ever pretended this is a low-fat recipe.

Les mieux notées

55 minEasySouth Africa

Recette de FoodChef · Africook

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Hausa Masa

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Hausa Masa

Kuli Kuli