Nigerian Masa (Rice Pancake) Recipe: A Northern Nigerian Delight

If you’re a lover of Nigerian cuisine or looking to explore new and exciting flavors, then Masa (also called Waina) is a must-try! This delicious rice pancake is a staple in Northern Nigeria, known for its soft, spongy texture and slightly tangy taste. Made primarily from rice, Masa is a fantastic dish enjoyed as breakfast, a snack, or even a side dish with savory soups or stews.

In this guide, we’ll walk you through an authentic and easy-to-follow Nigerian Masa recipe, complete with expert tips to ensure your pancakes turn out fluffy and irresistible.

What is Nigerian Masa?

Masa, also known as Waina, is a fermented rice pancake widely eaten in Northern Nigeria, particularly among the Hausa and Fulani communities. The batter is traditionally made by fermenting rice with yeast, resulting in a tangy and flavorful pancake with a fluffy interior and slightly crispy edges.

It is commonly served with sugar, honey, or spicy Yaji (suya spice mix) and can also be enjoyed with soups like Miyan Taushe (pumpkin soup) or Miyan Kuka (baobab leaf soup).

Ingredients for Nigerian Masa

To make authentic Nigerian Masa, you will need the following ingredients:

Main Ingredients:

2 cups of rice (preferably local or short-grain rice)
2 tablespoons cooked rice
1 teaspoon yeast
1 teaspoon sugar (optional, for fermentation boost)
1/2 teaspoon baking powder (optional for extra fluffiness)
1/2 teaspoon salt
1/2 cup water (adjust as needed)
1/2 cup fermented or plain yogurt (optional, for richness)
2 tablespoons vegetable oil (for frying)

Step-by-Step Preparation

Step 1: Soak the Rice

Wash the rice thoroughly and soak it in water for at least 6–8 hours or overnight. This helps soften the rice and aids in smooth blending.

Step 2: Blend the Rice Mixture

Drain the soaked rice and transfer it to a blender.
Add the cooked rice (this enhances the fluffy texture), yeast, sugar, and water.
Blend into a smooth, slightly thick batter. If needed, add a little extra water to reach a consistency similar to pancake batter.

Step 3: Ferment the Batter

Pour the blended mixture into a large bowl and cover with a clean kitchen towel.
Allow the batter to ferment in a warm place for 4–6 hours or until bubbly. Fermentation enhances the distinct tangy taste of traditional Masa.

Step 4: Add Final Ingredients

Once fermented, add salt and baking powder (if using) and mix well.
Optionally, stir in some yogurt for added creaminess.

Step 5: Cook the Masa

Heat a special Masa pan (aebleskiver or appam pan) or a non-stick frying pan over medium heat.
Lightly grease the pan with vegetable oil.
Pour small ladlefuls of batter into the pan wells or onto the frying pan surface.
Cover and cook for 2–3 minutes until the top looks set and bubbles form.
Flip each Masa gently and cook for another minute until golden brown.

Serving Suggestions

Masa is incredibly versatile and can be served in multiple delicious ways:

Sweet Masa: Drizzle with honey, sugar, or syrup for a delightful treat.
Savory Masa: Enjoy with Yaji (Suya spice), spicy pepper sauce, or traditional Nigerian soups.
Toppings: Try butter, fruit, or groundnut paste for an added twist.

Pro Tips for the Best Masa

Use Local Rice: Traditional Nigerian rice varieties give Masa its authentic flavor and texture.
Ensure Proper Fermentation: Allowing the batter to ferment well creates that characteristic fluffy texture and slightly sour taste.
Perfect Consistency: The batter should not be too thick or too watery—aim for a pancake-like consistency.
Use a Well-Greased Pan: Prevent sticking by oiling the pan lightly but evenly.
Cook on Medium Heat: Too high heat can burn the outside while leaving the inside undercooked.

Health Benefits of Masa

Masa isn’t just delicious—it’s also packed with nutritional benefits:

Rich in Carbohydrates: Provides energy for daily activities.
Good Source of Probiotics: Fermentation boosts gut-friendly bacteria.
Low in Fat: When made with minimal oil, Masa is a healthy, low-fat option.
Gluten-Free: Perfect for those with gluten sensitivities.

Frequently Asked Questions (FAQs)

1. Can I Make Masa Without Fermentation?

Yes! If you’re in a hurry, add 1 teaspoon of baking powder instead of yeast to achieve a similar fluffiness without waiting for fermentation.

2. Can I Store Leftover Masa?

Absolutely! Store cooked Masa in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

3. What Can I Use Instead of a Masa Pan?

If you don’t have a special Masa pan, use a non-stick frying pan and shape small rounds manually.

4. Can I Use Brown Rice?

While traditional Masa uses white rice, brown rice can be used for a more nutritious version, though it may alter the texture slightly.

Nigerian Masa (Rice Pancake)