Masa/waina

Name: Masa/waina
Cuisine: Nigerian
Ingredients: 1/2 cup Rice cooked; 4 cups Jasmine rice. Local or imported; 4 tablespoons Sugar of to your taste; 2 tablespoons Yeast; 1 tablespoon Salt; 1/4 teaspoon Potash; Casco for frying masa

Elizabeth Zhinubo Ajayi @cook_8320861

I'm from the north central and have always enjoyed this snack originally from the far north of Nigeria. It is mostly sold by the road side and you can find people from all works of life queuing up to get a plate or two. It is usually enjoyed with soup (vegetable soup or miyan taushe) or with yaji (Sweet pepper)
Although I enjoy this snack so much, I've often shied away from trying to make it on my own until I saw how intensely my mother inlaw loves it and she hates buying food by the road. So I had to learn to make it for her sake.
My first trial was such a huge success I was cursing myself why I'd never tried it all my adult years.
Now, masa has been added to my menu of catering business. Yes. I'm that good now. And the feedback is incredible as my clients keep coming back for more. One thing they keep saying is that mine is very fluffy and soft and I think that is a diversion from the norm. A positive one as no one wants rocky snacks.

Elizabeth Zhinubo Ajayi @cook_8320861

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Ingredients

1/2 cupRice cooked
4 cupsJasmine rice. Local or imported
4 tablespoons Sugar of to your taste
2 tablespoonsYeast
1 tablespoonSalt
1/4 teaspoonPotash
Casco for frying masa

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Steps

1

Soak jasmine rice for up to 6hours wash and set aside.
2

Cook the rice till done, allow to cool down and add to jasmine rice.
3

Add the yeast to the rice combo. Take to a very clean grinding machine in the neighbourhood and grind till smooth paste.
4

Keep at home in a warm dry place for 6-8 hours.
5

Dissolve potash in warm water and add to the batter. Add the salt and sugar. Mix thoroughly.
6

Heat up the special masa pan and grease with little vegetable oil. Scoop some batter into the pan one after the other till you have filled up all the holes. Fry on both sides till golden brown. I love mine slightly burnt though.
7

Note. Add your onions before blending if you don't like live onions. Or chop up the onions and add to the batter before frying.