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African Masa Recipe

The Nigerian Northerners are known for their healthy and delicious meals and I was not too surprised the very first time I ate Masa. It tastes so delicious and my family could not have enough of it. You definitely need to give this a try.

Don’t let the large numbers of hours written in this recipe stop you from trying out this delicious recipe. Most of the time there are idle time where you just have to leave the recipe and go on with your daily activities. The overall hands-on time is less than 15 minutes all the other hours are idle hours.


Important notes – The Masa should be well blended so it’s advisable to use a very powerful blender.

Though your masa consistency will be creamy but you will still find some tiny grains of Rice in the Masa no matter how you blend it, it’s unavoidable.

The rice batter should not be too watery else the rice batter will get scattered in the pan. It should not be too thick as well else the resulting cake will be too hard.

Make sure you add the Water gradually while blending until you get a creamy consistency like custard or Pap – I usually start up using 1 Cup of Water for every 3 Cups of Dry Rice but it’s very likely you may need more.

If you feel your masa needs more Water then It’s better to add that after proofing the Masa because Masa usually gets more liquidy after proofing so watch out.

If baking soda is added, the Masa will look more fluffier than when it’s not added.


African Masa Recipe

The Nigerian Northerners are known for their healthy and delicious meals and I was not too surprised the very first time I ate Masa.
4.87 from 15 votes
Print Pin Rate
Course: Main
Cuisine: African
Keyword: cake, homemade
Prep Time: 16 hours
Cook Time: 10 minutes
Total Time: 16 hours 10 minutes
Servings: 3 large cakes
Calories: 817kcal
Author: Lola Osinkolu


  • 3 Cups Rice - use The Tuwo Rice or Jasmine Rice
  • 3 Tablespoons Rice Pre-cooked
  • 2 Teaspoons Yeast Active dry
  • A little bit of potash or about a Teaspoon of Baking Soda
  • 4 Tablespoons Sugar more or less
  • 1 Cup Water a little more or less + 1/4 Cup for proofing the Yeast
  • Vegetable Oil
  • Pinch of Salt


  • Soak the Rice for at least 8 hours or better still leave overnight
  • Rinse the Rice and blend it together with the pre-cooked Rice until creamy (remember to add the water before blending).
  • proof the Yeast by mixing the Yeast, sugar and water and set aside
  • Add the Salt, Sugar and proofed Yeast to the Rice batter and mix together
  • Cover up the mixture for about 6 - 8 hours (you can as well leave overnight) - Use a very large bowl for this in order to save you from wasting your Rice and cleaning up your surface because the Rice mixture will rise so high before it collapses.
  • Add just a tiny bit of Oil in your Pan or skillet and fry
  • Fry both side till golden brown and serve with Honey,Maple, Hot Sauce, Suya........ and ENJOY!



Calories: 817kcal | Carbohydrates: 179g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 306mg | Fiber: 5g | Sugar: 16g | Calcium: 56mg | Iron: 2mg

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