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Stuffed savory Masa (Waina)

Stuffed Savory Nigerian Masa (Waina)- This recipe is a Northern Nigerian delight and it’s made by soaking a special type of Rice called Tuwo Rice (the uncooked one) in water for at least 6 hours or overnight. This Rice is then rinsed out and blended into a smooth paste before it’s now cooked inside a special pan which we refer to as the Masa Pan.

Nigerian Masa Recipe

Northern Nigerian Masa

I have decided to make a savory version of this recipe because quite a number of people don’t like the fermented taste that comes with the plain Nigerian Masa (Waina). This particular recipe is a twist to the plain Masa and it eliminates the strong smell found in the plain Masa.

Feel free to check my former post on Masa (Waina )here for a more detailed explanation.

Notes:

Masa (Waina) is traditionally made with Tuwo Rice but in the absence of that, Jasmine Rice can be used and that is exactly what I used in this recipe.

I used the Masa Pan for this recipe but you can use a small pan if you don’t have the Masa Pan

Required Ingredients for making the stuffed

  • enjoy while still hot and fresh with your favorite stew or sauce. Enjoy!
Nigerian Masa Recipe

Stuffed savory Masa (Waina)

Stuffed Savory Nigerian Masa (Waina)- This recipe is a Northern Nigerian delight and it's made by soaking a special type of Rice called Tuwo Rice (the uncooked one) in water for at least 6 hours or overnight. This Rice is then rinsed out and blended into a smooth paste before it's now cooked inside a special pan which we refer to as the Masa Pan.
4.50 from 6 votes
Print Pin Rate
Course: Lunch
Cuisine: African
Keyword: homemade, traditional
Prep Time: 15 minutes
Cook Time: 20 minutes
Wait Time: 12 hours
Total Time: 12 hours 35 minutes
Servings: 6 People
Calories: 393kcal
Author: Lola Osinkolu

Ingredients

  • 3 Cups Rice
  • 3 tablespoons cooked Rice Heaped
  • 11/2 Tablespoons Ginger
  • 2 Tablespoons Yogurt
  • 1/2 Teaspoon Baking powder
  • 1 Onion Medium sized
  • 2 teaspoons yeast
  • 1 Teaspoon Salt
  • 2 to 4 Tablespoons Sugar
  • 1 Cup Water plus 2 to 4 more Tbs
  • 1/4 Cup water to proof the yeast
  • Dambu Nama for stuffing

Instructions

  • Soak the Rice in Water for at least 6 hours or leave overnight
  • Rinse out the Rice until it's clean and proof your yeast by mixing the Water with the Yeast and 2 Teaspoons of sugar then set that aside
  • Blend the soaked Rice, pre-cooked Rice, Onion and Ginger together until it's smooth and creamy
  • Pour the Batter into a very large Bowl, add the Yeast and mix it together and leave to proof for 6 to 8 hours you can as well leave overnight. The longer you leave it the more fermented it becomes.
  • Add the Baking powder, Salt, Sugar and the Yogurt
  • Drizzle some cooking Oil in your Masa Pan and once the Oil is hot enough pour some batter into the Pan about halfway full, immediately add the Dambu Nama stuffing and immediately cover this up with another layer of batter - this should be done very fast because Masa cooks really fast.
  • When the edges begin to solidify, flip the Masa over with two skewers (check the video above) and once both sides are well cooked (golden brown) remove from heat and enjoy while still hot and fresh with your favorite stew or sauce. Enjoy!

Nutrition

Calories: 393kcal | Carbohydrates: 85g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 402mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

 

Recipe Rating




Tee

Friday 14th of August 2020

Thanks for sharing this, will give it a try and get back to you. But what type of yogurt do i use?

Shugee

Friday 24th of April 2020

My masa keeps sticking to the pan .why?

Mars

Tuesday 23rd of June 2020

It needs a non stick frying pan and low heat. It needs enough oil too.

Linda

Saturday 2nd of May 2020

Thanks Lola. Am in UK and today I decided to make suya for my family. And I thought why not search for masa ingredients and that was how I came a across your recipe. And I made it and it came out real good. I love the ginger taste in it. Thank you. Linda

Anonymous

Saturday 22nd of February 2020

I tried to make waina masa with rice, but the batter is not rising at all but rather sticking to the pot when i tried to fry it. Then d batter is really foaming inside the bowl. And after sometimes everything turned watery before i threw it away. This is my first trial at it. And i just got the local waina frying pan. Is it the pot or the local rice I used. Kindly help

Rash

Saturday 21st of November 2020

@Anonymous, same thing happened to me the day I tried using the common polished rice to prepare my mass,it was just sticking to my masa pan and foaming seriously and before u know it it turned watery so I had to pour it away,since then I use that tuwo shinkafa rice and it works perfectly

Aisha

Thursday 22nd of October 2020

@Anonymous, it is because the waina pan is new

Anonymous

Saturday 22nd of February 2020

I tried to make waina masa with rice, but the batter is not rising at all but rather sticking to the pot when i tried to fry it. Then d batter is really foaming inside the bowl. And after sometimes everything turned watery before i threw it away. This is my first trial at it. And i just got the local waina frying pan. Is it the pot or the local rice I used. Kindly help

Lade

Monday 29th of June 2020

Hi. I experienced this too and I think it had to do with the yeast. You either used too much yeast/too little/bad yeast.

Try again by following her exact measurements with a new yeast. All the best.

Anonymous

Saturday 22nd of February 2020

I tried to make waina masa with rice, but the batter is not rising at all but rather sticking to the pot when i tried to fry it. Then d batter is really foaming inside the bowl. And later turned watery before i threw it away. This is my first trial at it. And i just bought the waina pan. What could be wrong. kindly help.

Mercy Madaki

Wednesday 24th of March 2021

@Mars, after blending the rice, it should be as thick as possible. This is to enable it rise well after adding the yeast. Then when it rises,you can now add water to make it watery prior to frying it. If the yeast is excessive, it will foam alot. But if the yeast is insufficient, it will not rise or rise very very slowly. You also have to allow the Massa fry, then drop oil at the sides so that it doesn't stick. You will know when it is ready to be turned over when the edges start drying out. It's more like the solidification of liquid metal. But if you can afford, please go for non stick Massa mould. You can find them easily at Sahad stores.

Mars

Tuesday 23rd of June 2020

It's meant to be watery. If you jis bought a masa pan, you'll need to proof it first by burning it with oil. It's supposed to become black and a local non stick sort of.