Massa

Name: Massa
Prep time: 480 min
Cook time: 20 min
Total time: 8 h 20 min
Yield: 6
Cuisine: Mali
Ingredients: Rice, soaked overnight and drained — 2 cups (370 g / 13 oz); Cooked rice, for texture — 1/2 cup (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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480 min

Prep

20 min

Cook

Servings

Ingredients

Rice, soaked overnight and drained — 2 cups (370 g / 13 oz)
Cooked rice, for texture — 1/2 cup (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, with a soft interior and a delicately crisp edge.

Cultural Background: Massa is made by the Bambara and other communities across Mali, using a batter of fermented rice that gives the finished cakes a subtle tang, often eaten alongside sauces or on their own as a light bread.

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 massa 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.

Nutrition: Per serving (approx., 2 pieces): 200 kcal, 3 g protein, 5 g fat, 36 g carbohydrate.

FAQs:

Q: Can I skip the fermentation step?

A: Fermentation gives massa its characteristic tang and light

Q: Is massa sweet or savoury?

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