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Hausa Masa, also known as Masa or Waina, is a traditional Nigerian dish that is popular among the Hausa people of Northern Nigeria. It is a type of rice pancake that is made from fermented rice batter.
Masa is often served as a breakfast or snack food and is enjoyed with various toppings and accompaniments.
Origin of Hausa Masa
Hausa Masa, also known as Masa or Waina, is a traditional dish that originates from the Hausa people, who are predominantly found in Northern Nigeria.
The Hausa people are one of the largest ethnic groups in Africa, and their cuisine is influenced by their cultural practices, history, and geographical location.
Masa has been a part of the Hausa culinary tradition for centuries. It is believed to have originated within the Hausa community and has been passed down through generations.
The dish is closely associated with the Hausa people and is an integral part of their food culture.
Masa is traditionally prepared during special occasions, festivals, and family gatherings. It has become a popular street food and is also served in local markets, restaurants, and households throughout Northern Nigeria.
Over time, this delicacy has gained recognition beyond Nigeria and is appreciated by people from different cultural backgrounds. It showcases the rich culinary heritage of the Hausa people and has become a beloved dish enjoyed by many.
Here’s a recipe for making Hausa Masa:
Hausa Masa
Ingredients
- 2 cups of rice
- 1 cup of cooked rice (for fermentation)
- 1 teaspoon of yeast
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- Water (as needed)
- Vegetable oil (for frying)
Instructions
- Rinse the rice thoroughly and soak it in water for about 4-6 hours or overnight.2 cups of rice
- Drain the soaked rice and transfer it to a blender or food processor. Add the cooked rice and blend until you have a smooth batter. You may need to add a little water to achieve the desired consistency.1 cup of cooked rice (for fermentation)
- Transfer the batter into a bowl and cover it with a clean cloth or plastic wrap. Allow it to ferment for at least 8-10 hours or overnight. Fermentation time may vary depending on the temperature.
- After fermentation, you will notice that the batter has risen and has a slightly sour smell.
- In a small bowl, dissolve the yeast and sugar in a little water and let it sit for about 5 minutes until it becomes frothy.1 teaspoon of yeast, 1 teaspoon of sugar
- Add the yeast mixture, salt, and a little water to the fermented rice batter. Stir well to combine.1/2 teaspoon of salt, Water (as needed)
- Heat a non-stick frying pan or a traditional masa pan (tawah) over medium heat. Grease the pan with a little vegetable oil.Vegetable oil (for frying)
- Pour a ladleful of the batter onto the hot pan, spreading it in a circular motion to form a thin pancake-like shape. You can make them as small or as large as you prefer.
- Cook the masa on one side until it turns golden brown. You will notice tiny holes forming on the surface.
- Flip the masa to the other side and cook for an additional minute or until golden brown.
- Remove the cooked masa from the pan and repeat the process with the remaining batter, adding more oil to the pan as needed.
- Serve the Hausa Masa warm with a side of honey, peanut butter, or any other topping of your choice.
Notes
