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.
Servings 40 mini cakes
Calories 39.4kcal
Ingredients
- 2 cups rice use The Tuwo Rice, Arborio, or Jasmine Rice
- 2 teaspoons yeast Active dry
- ¼ cup water for proofing the yeast
- ¼ cup cooked rice Pre-cooked
- 2 tablespoons yogurt optional
- 1 small onion
- ½ inch ginger
- ½ cup water for blending
- 2-4 tablespoons sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- vegetable oil
Instructions
- Wash the rice a couple of times until the water runs clear. Then soak it in water for at least 6 hours or overnight. This will help soften the rice, making it easier to blend.
- In a small bowl, mix the active dry yeast, 2 teaspoons of sugar, and ¼ cup of warm water. Set aside for about 10 minutes or until the mixture becomes frothy.
- Drain the soaked rice and transfer it to a blender. Add the cooked rice, yogurt (if using), onion, ginger, and ½ cup of warm water. Blend until you achieve a smooth batter.
- Pour the blended rice mixture into a large bowl and add the frothy yeast mixture, sugar, and salt. Stir well to combine. Cover the bowl with a clean cloth or plastic wrap and allow the batter to ferment in a warm place for at least 2 hours. You can as well leave it to ferment overnight ( 8 hours) if you want it more tangy.
- When ready to fry, add the baking powder to the fermented batter and stir until well combined.
- Add about a quarter teaspoon of oil inside each hole of the masa pan and preheat it over medium heat. You can also use a non-stick pan if you don't have masa pan.
- Stir the fermented batter again and scoop the batter into the preheated pan, filling each hole about two-thirds full. Cook the masa for 2-4 minutes on each side or until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with a spicy pepper sauce, such as Yaji (Suya spice), or a savory soup, like Miyan Taushe or Miyan Kuka. You can also go sweet with honey, maple, or powdereed sugar.
Notes
- Use a very large bowl if you choose to ferment the batter for longer than two hours, as the batter will rise significantly before it collapses and may spill over if the bowl is too small. This precaution will save you from wasting your rice and having to clean up your surface.
- For a more tangy flavor, allow the batter to ferment for up to 8 hours.
- If you don't have a masa or pancake pan, you can use a non-stick frying pan and cook the masa in small dollops, similar to pancakes.
Nutrition
Calories: 39.4kcal | Carbohydrates: 8.7g | Protein: 0.8g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 30.6mg | Potassium: 37.2mg | Fiber: 0.2g | Sugar: 0.7g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 13.2mg | Iron: 0.1mg