Comments on
Masa/waina
Brenda Njemanze @grubskitchen
I love Masa and i have not gathered the courage to make it; I was looking at your recipe and it looks sooo simple for the Jasmine rice how do i get it in lagos or is their a similar rice i can use for it. Please bear with me I will keep coming back for more questions. Thanks again for sharing...
Elizabeth Zhinubo Ajayi @cook_8320861
Brenda, I guess jasmine rice is the fancy name. LOL check for tuwon shinkafa I.e rice for making swallow in the market. They have both the imported and local varieties. Anyone you use will be fine. I'm here to guide you with any other step/questions you have.
OLUCHI UNOGU @cook_27727364
Potash is a Local Salt, majorly comprising of Sodium/Calcium Bicarbonate. Also known as Baking Soda. This salt neutralizes the acid; acetic/Lactic acid produced in the batter(mixture), when it has sat with the yeast for a longtime or overnite. And therefore results to carbonation; i.e air produced in your final attempt, making it fluffy.
(edited)
Sussana Obot @cook_25752018
I love cooking, I even tried making the preparation and its okey, it looks yommi
