Breads
Massa (Northern Cameroonian Rice Cakes)
Ingredients
- - White rice, soaked overnight -- 300 g (1 1/2 cups)
- - Granulated sugar -- 50 g (1/4 cup)
- - Instant yeast -- 1 tsp (1 tsp)
- - Salt -- 1/2 tsp (1/2 tsp)
- - Water -- 100 ml (1/3 cup + 1 tbsp)
- - Vegetable oil (for frying) -- 300 ml (1 1/4 cups)
Method
- Drain the soaked rice and blend with the water into a smooth, thick batter.
- Stir in sugar, yeast and salt; cover and leave in a warm place for 4–6 hours, or overnight, until bubbly and slightly tangy-smelling.
- Heat a shallow layer of oil in a frying pan over medium heat.
- Ladle small rounds of batter into the pan and fry for 2–3 minutes per side until golden and set through.
- Drain briefly on paper towel and serve warm.
Introduction: Massa are soft, slightly tangy fried rice cakes with a texture between bread and pancake, originating from the Sahelian-influenced cuisine of Northern Cameroon and shared with neighbouring Chad.
Cultural Background: Massa are soft, slightly tangy fried rice cakes with a texture between bread and pancake, originating from the Sahelian-influenced cuisine of Northern Cameroon and shared with neighbouring Chad. Made from fermented rice batter, they are typically eaten at breakfast or alongside bean stews, their gentle sourness a signature of overnight fermentation.
Tips: A warm spot speeds fermentation; a cold kitchen may need the full overnight rest. Keep cakes small and even in size for consistent cooking.
Variations: Serve with a spiced bean stew for a full Northern-style breakfast. Add a pinch of ground ginger to the batter for extra warmth. Naturally vegetarian and vegan as written.
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat in a dry pan for 1–2 minutes per side.
Nutrition: Calories: 220 kcal | Protein: 3 g | Carbs: 32 g | Fat: 9 g | Fiber: 1 g
FAQs:
Q: Why didn’t my batter ferment?
A: The kitchen may be too cold, or the yeast too old — a longer rest in a warmer spot usually solves it.
Q: Can I use a rice flour shortcut?
A: Whole soaked rice blended fresh gives the most authentic texture and fermentation flavour.