If you haven’t tasted masa this is the year to do so. masa is an Hausa dish prepared with fermented rice…insane right! first time I heard about it was from a friend, she made it sound like the sweetest thing ever…so I decided to give it a try myself and found out I was missing…I mean seriously missing, after giving it a try, I made my own recipe (I know masa is already sweet but something extra naw) …now these are the steps to make the legendary masa.

Ingredients

• 3 Cups Rice
• 3 tablespoons cooked Rice Heaped
• 11/2 Tablespoons Ginger
• 2 Tablespoons Yogurt
• 1/2 Teaspoon Baking powder
• 1 Onion Medium sized
• 2 teaspoons yeast
• 1 Teaspoon Salt
• 2 to 4 Tablespoons Sugar
• 1 Cup Water plus 2 to 4 more Tbs
• 1/4 Cup water to proof the yeast
• Dambu Nama for stuffing

Instructions

1. Soak the Rice in Water for at least 6 hours or leave overnight
2. Rinse out the Rice until it’s clean and proof your yeast by mixing the Water with the Yeast and 2 Teaspoons of sugar then set that aside
3. Blend the soaked Rice, pre-cooked Rice, Onion and Ginger together until it’s smooth and creamy
4. Pour the Batter into a very large Bowl, add the Yeast and mix it together and leave to proof for 6 to 8 hours you can as well leave overnight. The longer you leave it the more fermented it becomes.
5. Add the Baking powder, Salt, Sugar and the Yogurt
6. Drizzle some cooking Oil in your Masa Pan and once the Oil is hot enough pour some batter into the Pan about halfway full, immediately add the Dambu Nama stuffing and immediately cover this up with another layer of batter – this should be done very fast because Masa cooks really fast.
7. When the edges begin to solidify, flip the Masa over with two skewers (check the video above) and once both sides are well cooked (golden brown) remove from heat and enjoy while still hot and fresh with your favourite stew or sauce. Enjoy!