Masa

Name: Masa
Yield: 2
Cuisine: Niger
Ingredients: Rice, soaked overnight and drained — 370 g (13 oz); Cooked rice, for texture — 90 g (3 oz); Sugar — 2 tbsp; Yeast or a spoonful of leftover batter as starter — 1/2 tsp; Salt — 1/2 tsp; Oil for frying

The Quirky Foodster Team

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Servings

Ingredients

Rice, soaked overnight and drained — 370 g (13 oz)
Cooked rice, for texture — 90 g (3 oz)
Sugar — 2 tbsp
Yeast or a spoonful of leftover batter as starter — 1/2 tsp
Salt — 1/2 tsp
Oil for frying

Method

Blend the soaked rice with the cooked rice and a little water until you have a smooth, thick batter.
Stir in the sugar, yeast (or starter) and salt.
Cover and let the batter ferment at room temperature for 6–8 hours or overnight, until slightly bubbly.
Heat a little oil in a small frying pan over medium heat.
Ladle small rounds of batter into the pan and cook for 2–3 minutes per side until golden and cooked through.
Repeat with the remaining batter, adding oil as needed.

Introduction: Small, golden fried rice cakes made from a lightly fermented rice batter, a popular breakfast found across Niger's Hausa and Zarma communities.

Cultural Background: Masa is made throughout Niger and the wider Hausa-speaking region, using a batter of fermented rice that gives the finished cakes a subtle tang, often eaten alongside a spicy sauce or on their own.

Tips: Fermentation time can vary with room temperature — look for small bubbles on the surface as the sign it's ready. Keep the frying pan at a moderate heat so the cakes cook through without burning.

Variations: Add a pinch of ground cloves or cinnamon to the batter for a fragrant variation. Serve with a drizzle of honey for a sweeter version.

Storage: Store cooled masa in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.

Reheating: Reheat in a dry pan over low heat for 1–2 minutes per side.

FAQs:

Q: Can I skip the fermentation step?

A: Fermentation gives masa its characteristic tang and light texture; skipping it will produce a denser, less flavourful cake.

Q: Is masa sweet or savoury?

A: It has a light natural sweetness and works well with either sweet or savoury accompaniments.