MASA
NIGERIAN HAUSA MASA
Masa is a northern staple similar to a pan fried rice cake, the
recipes vary a little across households but the basic premise never changes.
Traditionally Masa is made into an oval shape. You can experiment with
some onions and ginger in your masa
Ingredients
- 1.5
cups raw rice
- 1.5
tablespoons cooked rice
- 1.5
teaspoons active dry yeast
- 4
tablespoons sugar
- 2
cups water at room temperature
- 1/4
teaspoon ground akaun
(cooking potash) (Optional)
- ½ teaspoon salt
Direction:
2. Dissolve the sugar and akaun in the 1.5 cups of
water and add the yeast. Set aside in a warm area* for 10-15 minutes, until
very frothy.
3. Drain the rice completely. Blend rice with the yeast
and akaun mixture to make a smooth batter. Add the cooked rice, and blend to
combine well. The batter should be very thick
4. Pour batter into a large bowl, cover and leave in a
warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
5. Add salt and a little bit more sugar if needed. Add a
bit of water if necessary so that you have a batter that is just as thick as
pap
6. Heat your pan over medium heat. Wipe a few drops of oil over
it , Stir the batter and pour in 3-4 tablespoons, depending on the size of the
pan.
7. Flip after 2.5mins and cook the other side for another 2
mins. keep making until you use up all the batter
*Serve Masa as a snack or as a breakfast cake*
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