Masa (Waina)

🧂 Ingredients

• 500g Long-grain white rice
• 100g Cooked white rice
• 1 teaspoon Active dry yeast
• 2 tablespoons Granulated sugar
• Approximately 2 cups (480ml) Water
• 1/2 teaspoon Salt
• For frying (approximately 1-2 cups / 240-480ml) Vegetable oil or other neutral oil

👨‍🍳 Instructions

1. 1

   Rinse the 500g of long-grain rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a bowl, cover with plenty of fresh water, and let it soak at room temperature for at least 12 hours, or preferably overnight.

   ⏱️ 12-18 hours
2. 2

   Drain the soaked rice very well. In a blender, combine the drained soaked rice with the 100g of cooked rice. Add about 1/2 cup (120ml) of fresh water and blend until you achieve a very smooth, thick batter. You may need to do this in batches depending on your blender size. Scrape down the sides as needed.

   ⏱️ 15 minutes
3. 3

   In a small bowl, combine the yeast with 1/4 cup (60ml) of lukewarm water and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.

   ⏱️ 10 minutes
4. 4

   Pour the foamy yeast mixture into the blended rice batter. Add the remaining 1 tablespoon of sugar and the optional salt. Stir everything together until well combined. Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for 4-6 hours. The batter should become noticeably bubbly and slightly increased in volume, with a pleasant, slightly tangy aroma.

   ⏱️ 4-6 hours
5. 5

   Check the batter consistency. It should be thick but pourable, similar to pancake batter. If it's too thick, add a little more water, a tablespoon at a time, until it reaches the desired consistency. Stir gently to avoid deflating it too much.

   ⏱️ 2 minutes
6. 6

   Heat your masa pan (or a similar non-stick dimpled pan like an aebleskiver pan) over medium heat. Add about 1-2 tablespoons of oil to each well, ensuring they are generously coated. The oil should be hot but not smoking. A good test is to drop a tiny bit of batter; it should sizzle immediately.

   ⏱️ 5-7 minutes
7. 7

   Carefully ladle or pour the fermented batter into each hot, oiled well, filling them about two-thirds to three-quarters full. Do not overfill, as they will puff up slightly. Cook for about 3-4 minutes, or until the edges start to look set and slightly golden brown, and small bubbles appear on the surface.

   ⏱️ 3-4 minutes
8. 8

   Using a skewer, chopstick, or small fork, carefully flip each masa. Add a little more oil to the pan if needed. Continue to cook for another 3-4 minutes on the second side, until the masa is golden brown and cooked through. They should sound slightly hollow when tapped.

   ⏱️ 3-4 minutes
9. 9

   Remove the cooked masa from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed between batches.

   ⏱️ 10-15 minutes (for all batches)
10. 10

    Serve the warm masa immediately. They are delicious on their own, or can be enjoyed with a sprinkle of sugar, a drizzle of honey, or traditionally with 'Yaji' (a Nigerian spice blend similar to suya spice) for a savory contrast.

💡 Pro Tips

• ✓The fermentation process is crucial for the characteristic tangy flavor and airy texture of Masa. Do not skip or shorten this step.
• ✓A specialized Masa pan with deep, round indentations is ideal. If unavailable, an Aebleskiver pan or even a well-seasoned cast-iron muffin tin (baked in the oven) can be used as alternatives, though the shape will differ.
• ✓The batter should be thick enough to hold its shape but pourable. Adjust with a little water if too stiff.
• ✓Ensure the oil is hot enough before adding the batter to achieve a crispy exterior and prevent the masa from absorbing too much oil.
• ✓The slight tanginess from the fermentation is a hallmark of authentic Masa. If you prefer a sweeter taste, you can increase the sugar slightly or serve with sweet accompaniments.

🔄 Variations

• Sweet Masa: Increase the sugar in the batter by 1-2 tablespoons or serve with generous amounts of honey or syrup.
• Spiced Masa: Incorporate a pinch of nutmeg or cinnamon into the batter.
• Savory Masa: Serve with 'Yaji' (suya spice blend) or other savory toppings.
• Vegetable Masa: Finely chopped onions or peppers can be added to the batter for a savory variation, though this is less traditional.

🥗 Nutrition

Per serving