Masa Contest
Millets are important crops in the tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger). It is farmed because it is an alkaline forming grain that is gluten free and an excellent source of vitamin B, magnesium and antioxidants. It keeps away constipation, prevents gallstones, lowers cholesterol, reduces migraine asthma and heart attack etc.
Masa Contest
Millets are important crops in the tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger). It is farmed because it is an alkaline forming grain that is gluten free and an excellent source of vitamin B, magnesium and antioxidants. It keeps away constipation, prevents gallstones, lowers cholesterol, reduces migraine asthma and heart attack etc.
Cooking Instructions
- 1
Get three cups of millet, wash, and divide it into two halves.
- 2
Soak the first half of the millet with water for about 5 hours.
- 3
When the first half of the millet is soaked, boil the second half that has not been soaked until it is soft.
- 4
After the second half is cooked (i.e it is soft), you then mash it.
- 5
Grind the first half that has been soaked with a blender.
- 6
Mix the grounded millet with the mashed millet together, and add a teaspoon of baking powder, 1 1/2 cups of sugar and a pinch of salt to taste.
- 7
After that, add a teaspoon of yeast and allow the batter to set for at least 30 minutes. When it sets, it should not be thick, but should be in dropping consistency.
- 8
You can now grease your masa pan (tanda) with oil, preferably vegetable oil, and scoop the batter into the pan.
- 9
Allow it to cook until it is golden brown, then turn to the other side and also allow it to cook.
- 10
And now your Masan gero is ready to be served. It can also be served with specially made ground pepper, stew, miyan taushe, fish pepper soup and so on. OH YUM:)
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