Description

Masa, also known as waina, is a soft, spongy rice cake traditionally enjoyed across Northern Nigeria and parts of West Africa. Made from fermented rice batter mixed with a touch of sugar, yeast, and a little oil, masa is cooked in a special curved pan that gives it its distinctive round shape and fluffy texture. Its mildly sweet, slightly tangy flavor comes from the fermentation process, which also improves digestibility and enhances its nutritional profile.

Masa can be enjoyed on its own or paired with savory accompaniments like miyan taushe (pumpkin soup), pepper sauce, yaji (spicy suya seasoning), or even honey for a sweet twist. It’s a versatile dish that’s not only satisfying but also carries a rich cultural heritage, making it a favorite at celebrations, family gatherings, and everyday meals.

Origin

Northern Nigeria

Time to Prepare

Avg. Price per Plate

$$5

Nutritional Value

Calories 210–250 kcal

Carbohydrates 45–50 g

Protein 4–5 g

Fat 2–4 g

Fiber 1–2 g

Sugars 3–6 g

Sodium 150–250 mg

Calcium 8–15 mg

Iron 0.5–1 mg

General Recipe per serving

Name: Masa

Origin: Northern Nigeria

Ingredients It Favours:

ChatGPT said: 3 cups rice (soaked overnight)
1 medium onion (chopped)
3–4 tablespoons sugar (adjust to taste)
2 tablespoons vegetable oil
2 teaspoons yeast
warm water (as needed)
a pinch of salt (optional)

Steps:

Soak rice overnight or boil the rice, add yeast, blend soaked rice with onions, add sugar to the blended paste, and warm water to form smooth batter make sure it does not get too watery, vegetable oil, cover and ferment 6–8 hours, heat and grease masa pan, pour batter into molds, cook until golden, flip and cook other side, serve warm with preferred accompaniments